Step 1

Whisk salt, cornstarch and flour together in a medium bowl.  Set aside.

Step 2

Combine granulated sugar and eggs in a large bowl and whisk until fully combined and no lumps of sugar remain.  Slowly whisk in cooled butter and vanilla extract. Keep whisking until the mixture is emulsified and cohesive.

Step 3

Add milk and water and whisk until fully combined.  Add flour mixture and whisk until batter is smooth and no lumps remain.  Rest batter for 30-45 minutes at room temperature.

Step 4

Working with 1 tablespoon of batter at a time, bake cookies on a krumkake iron, either an electric model or one that goes on the stove, according to manufacturer’s instructions.  It may take a few tries to get the hang of how your iron works so be patient. I like to err on the side of a cookie that is darker in color. They are more crisp and have better flavor.

Step 5

Remove the hot cookie from iron and place it on a clean kitchen towel.  Quickly, while the cookie is still hot, carefully roll the krumkake around a cone-shaped form.  Use the towel to help start the rolling process if the cookies are too hot for your fingers. The sooner you begin rolling the better.  The cookies will almost immediately start to harden as they cool and become difficult or impossible to roll into a cone shape. Let the rolled cookie rest with the form inside, seam side down on the clean towel, while the next cookie is baking.  Remove the cone form and transfer krumkake to a wire rack to cool completely. Repeat with remaining batter. Serve.