Krum Kager

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Photo Credit: 

Becky Luigart-Stayner


3 eggs
1 cup sugar
1 cup (2 sticks) butter, melted
1 can (5 ounces) evaporated milk
1-1/2 cups all-purpose flour
1 teaspoon vanilla extract


Preheat krum kage iron (see note below) on stovetop burner over medium heat for about 10 minutes.

In a bowl, beat eggs well, add sugar, and continue beating. Add butter, milk, flour, and vanilla and blend thoroughly.

Brush both surfaces of krum kage iron with oil or butter and place a rounded tablespoon of batter on lower plate. Close iron and press handles together. Bake for about 30 seconds, flip over iron, and cook for about 30 seconds, or until light brown. Remove cookie from iron and roll onto cone form to shape. Set aside and repeat with remaining batter.

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When made properly, these cookies resemble delicate ice cream cones, but they taste sweeter and more buttery. Filled with berries and/or whipped cream, they are elegant—even regal. A krum kage iron and cone tool is needed. Once the krum kage iron is hot, the cookies bake quickly and are easy to roll. It might be possible to cook them in a regular cast iron pan like crepes, but rolling them into a cone shape without a cone tool would be a challenge.


Makes about 4 dozen cookies.


Krystal Grooters, Raleigh, North Carolina

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