Krustader

Ingredients for Krustader

Instructions for Krustader

To prepare the Krustader recipe, please follow these instructions:

Stir the flour first with beer, water and sugar. Then stir in egg. oil and a little salt in the Dough must have consistency. as a good pandekagedej. Let the dough rest for 30 minutes.
Adjust the consistency with a little extra water if necessary.

Hot fat/oil up to approx. 180 degrees (it should sizzle when a stick tied up down in the oil). Hot krustade iron up in oily for it is through hot, 10-15 minutes. Dry iron lightly with a piece of fat absorbent paper. Pour the batter into a Cup. Dip iron into the dough to the dough is about 1 cm from the edge of the iron. Boil in fedstoffet for krust aden is light brown. Push the surface with a fork or a knitting needle, or hit the by in fatty sucking paper so that it is with the bottom in the weather.

Krustaderne may, 1941 long since deceased Louise Nimb, kept at least 1 month in a leak-tight cake tin. They can be heated in the oven with upside-down on the fat-sucking paper.

Tips:
Traditionally they have been served with: asparagus and fish balls in stowage
Kidney stew
hash
Mussel stew
Asparagus, shrimp and chicken stew
or: chickens, asparagus, peas + horseradish sauce!/selleri