So if you try to spread
the batter on a piece of parchment paper, the paper starts to wrinkle underneath.
Not exact matches
While everyone's technique, timing, and workflow will differ, I like to slide the cookies off the iron onto a
piece of parchment paper and immediately put more
batter on the iron; by this time my krumkaker have cooled just enough to be workable (though still hot), but not so much that they become brittle.
Generously grease a 12 - inch skillet (I like to add a
piece of parchment paper
on the bottom, too, to make sure the crust is easy to remove later) and pour the
batter into the skillet.
Place another
piece of parchment paper
on top
of mixture and use a rolling pin to thinly spread
batter.
Yes, I would recommend spreading the
batter into a thin circle
on a
piece of parchment paper.
Place another
piece of parchment paper
on top
of mixture and use a rolling pin to thinly spread
batter.