Ingredients:
2 eggs
1 cup sugar
1 tsp vanilla
1 cup whipping cream
1 1/3 cups flour

Beat eggs and add ingredients in order given. The batter should be about the consistency of softly whipped cream. Heat your krumkake iron thoroughly, as per the unit's instructions. You may need to brush your iron with melted butter. I used a nonstick iron, so this step was not necessary. Place about 1 tablespoon of batter onto each side of the iron. The batter should spread out over the cookie surface when lid is closed, so you may have to adjust the amount slightly. Close the iron (but don't press) and wait about 10-12 seconds. Lift the cover and remove one of the cookies with a thin metal turner. Roll immediately around the krumkake cone. Slip the cone out of the cookie, and quickly mold the other cookie. This procedure works well on top of a cooling rack. The krumkake should be a golden brown.  They are very delicate. My first two cookies stuck to the iron, but I scraped them off and continued without a hitch. This recipe makes about 5 dozen.