Recipe byThe ZestyPlate Kitchen
Norwegian krumkake: crisp, cardamom-scented wafer cookies cooked on a patterned iron and rolled into cones while warm. A festive treat.
Krumkake are thin, lacy Norwegian wafers, scented with cardamom and cooked on a patterned iron before being rolled into cones while still warm. They crisp up almost as soon as they leave the heat, so there's a brisk rhythm to making them. Serve them plain or fill them with cream. Either way they're a lovely thing for the festive tin.
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Prep 40 min
Cook 20 min
Total 60 min
Medium
Scale:
- 3 Large Egg
- 3/4 cup Sugar
- 2/3 Cup Butter
- 1 teaspoon Cardamom
- 1 pinch Nutmeg
- 1/2 teaspoon Salt
- 1 1/4 cup Flour
- Splash Water
Nutrition (per serving)
110
kcal
2g
Protein
12g
Carbs
6g
Fat
Estimated per serving. How we calculate this.
Preparation
- Whisk the egg and sugar until thick.
- Melt the butter, let it cool a little, then whisk it into the egg mixture.
- Stir in the spices, then add the flour gradually, mixing as you go so it stays smooth.
- Leave the batter to rest for at least 30 minutes to improve the texture.
- Spoon a heaped tablespoon of batter onto the iron and bake. If the batter feels too thick, loosen it with a splash of water.
- While each wafer is still hot, shape it around a wooden roller or over a cup (if using a cup, make them a touch thicker). They set fast, so leave each one in place until the next is ready to shape.
- Once fully cool, store in a metal or glass tin lined with kitchen paper. They freeze well too.
Tips from the ZestyPlate Kitchen
- Rest the batter before cooking. It relaxes and gives you a more tender, even wafer.
- Have your roller ready and move fast, because krumkake set within seconds of coming off the iron.
- Roll each one around a wooden cone or shape it over a cup, then let it set before sliding it off.
- Hold the iron at a steady heat so every wafer comes out evenly golden.
Frequently Asked Questions
For the proper thin, patterned wafer, yes. A pizzelle iron is the nearest substitute and gives a close result.
Straight off the iron they bend easily, but they firm up almost instantly as they cool. Roll each one the moment it comes off.
Keep them airtight in a tin lined with kitchen paper. They stay crisp for a week or two, and they freeze well too.
Yes. They're lovely filled with whipped cream or a sweet mousse just before serving, though they're good plain as well.
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