📝 About This Recipe
Krumkake, which translates to 'curved cake,' is a beloved Norwegian holiday classic characterized by its intricate patterns and delicate, melt-in-the-mouth texture. These paper-thin waffle cookies are flavored with fragrant cardamom and rich butter, capturing the essence of Scandinavian hygge in every bite. Whether served plain or filled with clouds of sweetened whipped cream, they represent a centuries-old tradition of elegant Nordic baking.
🥗 Ingredients
The Batter Base
- 3 pieces Large Eggs (at room temperature)
- 1 cup Granulated Sugar
- 1 cup Unsalted Butter (melted and slightly cooled)
- 1/2 cup Whole Milk (room temperature)
- 1 teaspoon Pure Vanilla Extract
Dry Ingredients & Aromatics
- 1 1/2 cups All-Purpose Flour (sifted)
- 1/2 teaspoon Ground Cardamom (freshly ground preferred)
- 1 tablespoon Cornstarch (for extra crispness)
- 1/4 teaspoon Salt (fine sea salt)
For Serving (Optional)
- 1 cup Heavy Whipping Cream (cold)
- 1/2 cup Cloudberry Jam or Lingonberry Preserves (traditional Scandinavian accompaniment)
- 2 tablespoons Powdered Sugar (for dusting)
👨🍳 Instructions
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1
In a large mixing bowl, beat the eggs and granulated sugar together using a whisk or electric mixer until the mixture is pale yellow and slightly frothy, about 2-3 minutes.
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2
Slowly pour in the melted butter, milk, and vanilla extract while continuing to whisk gently until fully incorporated.
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3
In a separate medium bowl, sift together the all-purpose flour, cornstarch, ground cardamom, and salt.
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4
Gradually fold the dry ingredients into the wet ingredients. Mix until the batter is smooth and free of lumps; it should have the consistency of a thick pancake batter.
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5
Let the batter rest at room temperature for at least 30 minutes. This allows the flour to hydrate and the cardamom flavor to deepen.
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6
Preheat your krumkake iron (electric or stovetop) over medium heat. If using a stovetop iron, flip it frequently to ensure even heating.
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7
Lightly brush the iron plates with a tiny bit of melted butter or cooking spray for the first cookie only; the butter in the batter usually prevents sticking thereafter.
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8
Drop about 1 tablespoon of batter onto the center of the hot iron. Close the lid firmly but gently.
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9
Cook for 30-60 seconds per side (if using stovetop) or until the steam stops escaping and the cookie is a light golden brown.
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10
Working very quickly, remove the hot cookie with a spatula and immediately wrap it around a wooden krumkake cone or the handle of a wooden spoon.
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11
Press the seam side down on a flat surface for a few seconds to seal the shape. Let it sit on the cone for 10-15 seconds until it firms up.
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12
Gently slide the cookie off the cone and place it on a wire cooling rack to cool completely and become crisp.
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13
Repeat the process with the remaining batter. If the batter thickens too much as it sits, whisk in a tablespoon of milk to loosen it.
💡 Chef's Tips
If your cookies are soft rather than crisp, try adding a tablespoon more flour or cooking them a few seconds longer. Always roll the cookies while they are piping hot; once they cool for even five seconds, they will crack when rolled. Store cooled krumkake in an airtight tin immediately to prevent them from absorbing moisture from the air and becoming chewy. For a citrus twist, add a teaspoon of fresh lemon or orange zest to the batter. To ensure uniform size, use a small cookie scoop to portion the batter into the iron.
🍽️ Serving Suggestions
Dust with powdered sugar and serve alongside a hot cup of strong Scandinavian coffee. Fill the hollow centers with whipped cream and a dollop of tart lingonberry preserves just before serving. Dip the ends of the cooled rolls in melted dark chocolate and crushed pistachios for a modern touch. Serve as an accompaniment to a bowl of Norwegian 'Riskrem' (creamy rice pudding). Pair with a glass of chilled Aquavit or a spiced Mulled Wine (Glögg) during the winter holidays.