Let stand 30 minutes. Preheat the krumkake iron until a drop of water sizzles when dropped onto the top. Spoon 1 tablespoon batter onto center of the hot iron. Bake about 1 minute on each side until the cookie is lightly browned. Cool on a rack.
Cookies become crisp as they cool.
Repeat with remaining batter. Store the baked cookies in an airtight container. They can be kept frozen for several weeks.