Whisk eggs, sugar, and milk lightly together.

Sift over the flour and mix. Add the melted butter, mixing well. Refrigerate 30 minutes.

Heat the shortening or oil to 180 degrees C (350 degrees F). Heat the rosette iron in the fat. Dip the iron into the batter. The batter should just reach the top of the iron, not over it. Deep fry in the fat until just stiff, about 1 minutes.

Remove the rosette with a fork and drain on paper towels.

Sprinkle with powdered sugar or fill with cream or jam. Serve with Cloudberry Cream.

The Norwegian Kitchen is available for purchase, through the Vesterheim Bookstore.

Vesterheim Museumsbutikk
523 West Water Street
Decorah, IA 52101
www.vesterheim.org