In a medium-size mixing bowl, beat butter unit creamy. Mix in sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in cream and nutmeg. Add flour 1 cup at a time. Mixing well after each addition. The batter should be sightly stiff but is still sticky when touched.

Heat Krumkaker iron over medium heat. Turning over to make sure both sides are evenly heated. Drop a little less than a tablespoon amount into the center of the krumkake iron. Close and cook for about 25 seconds then flip to the other side and cook an additional 20-25 seconds, depending on the heat. Lift the top of the iron carefully. Use a slim metal spatula to lift the cookie from the iron. Quickly roll around a wooden cone or the handle of a wooden spoon before the cookie hardens. Allow the cookie to cool before removing it from the cone. Place on a clean cloth. Repeat this same process until all the batter has been cooked and shaped. Store cooled krumkake in a tin with a lid