Cream together sugar and butter. Add eggs, whipped cream and lemon rind. Add enough flour to make a batter that spreads easily on the iron. Cooking Instructions: You will need a krumkake iron, which fits over a 7-inch burner surface (gas or electric). Always use moderate heat. For each baking period, the iron should be lightly rubbed at the beginning with unsalted butter, but after this initial greasing, nothing more is required. The batter needs a preliminary testing, as it is quite variable, depending on the condition of the flour, so do Not add at once all the flour called for in the recipe. Test the batter for consistency by baking 1 teaspoonful first. The iron is geared to use 1 tablespoon of batter for each wafer, and it should spread easily over the whole surface but should not run over when pressed down. If the batter is too thin, add more flour. Should any batter drip over, lift the iron off its frame and cut off the excess batter with a knife run along the edge of the iron.

Cook each wafer about 2 minutes on each side or until barely colored. As soon as you remove it from the iron, roll it on a wooden spoon handle or cone form, and, when cool, fill it.