Recipe courtesy of Theresa Kowall-Shipp.Note: Weigh the eggs with the shells on. Use the same weight amount of the eggs for the amounts of sugar, melted butter and flour.
Beat the eggs and sugar. Blend in the butter, flour and cardamom.
Heat Krumkake iron over stove burner. Drop a bead of water on the iron, when it sputters, the iron is ready.
Lightly butter the inside surfaces of the Krumkake iron. Place a generous tablespoon of batter into the middle of the iron. Close immediately to spread the batter. Turn the iron often to keep temperature fairly even on both sides. Cook until the cakes are browned. Remove Krumkake and immediately roll into a tight cone shape. Alternately, place the warm cookie over a small cup or bowl to form a small cup shape. Fill with desired filling such as flavoured whipped cream.