Norwegian Krumkake With Whipped Cream And Cloudberries - cooking recipe

Ingredients

1 egg, well beaten
1/2 cup granulated sugar
1 cup heavy whipping cream
1 1/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
CREAM FILLING
2 cups of whipped heavy cream (whip until it peaks)
2 tablespoons cloudberries (some people in the U.S. use fresh raspberries or raspberry jam)

Preparation

Mix together the beaten egg, sugar and vanilla well.].
Mix in the whipping cream.
Add dry ingredients to the wet ingredients and beat until smooth.
When krumkake iron is hot, put 1 teaspoon of batter on the iron and bake until light brown.
Roll the cookie into a cone immediately while krumkake is still hot.
When completely cooled store them in a air tight container.
To serve lay the cookies next to a bowl of whipped cream which has the 2 Tablespoons of Cloudberries folded into it.
Each person fills their cone with their desired amount of the creme mixture.
OPTION: Sometimes when my sister has been unable to purchase cloudberries she has used either fresh raspberries or raspberry jam.
I personally prefer the raspberries.