⅔cup5⅓oz/150 grams) unsalted butter(melted and cooled to tepid)
In a stand mixer, beat eggs on high speed until pale and thick. Gradually add the sugar while beating slowly. Increase the speed and beat for 3-4 minutes until thick and pale.
On low speed, mix in the flour, salt and vanilla. Then with a rubber spatula fold in the butter. The mixture will be quite thick. Cover the bowl with plastic wrap and allow to rest at room temperature for 30 minutes.
When ready, heat your iron (pizzelle or krumkake). This batter was perfect to drop from a spoon - not to thick or thin. If needed, adjust the batter with a little flour or warm water. Use a teaspoon of batter to make each krumkake. Cook until just golden - which only takes about 10-12 seconds. Remove carefully onto a clean teatowel (to protect your hands). Use whatever device you have chosen to roll your krumkake. Work quickly rolling the cookie around the mould. Once it has cooled and become crisp slide it off the mould. Store in an airtight container. They will stay fresh for 2 weeks.