why make this recipe
Classic Norwegian Krumkake is a delightful treat that brings warmth and nostalgia to any gathering. This thin, crisp, and delicately flavored cookie is traditionally made during holidays and special occasions in Norway. Its unique cone shape and ability to be filled with cream or berries make it a versatile dessert. Making Krumkake adds a touch of cultural flair to your baking repertoire, and it’s a fun activity for the whole family.
how to make Classic Norwegian Krumkake
Ingredients:
- 1 cup (120 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, clarified
- 2 large eggs, room temperature
- 1/2 cup (120 ml) whole milk, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Directions:
- In a medium bowl, whisk together the flour, sugar, and salt.
- In a separate bowl, whisk the eggs until frothy. Then add the milk, vanilla, and clarified butter.
- Pour the wet ingredients into the dry ingredients and whisk until smooth. Let the batter rest for 30 minutes.
- Heat the Krumkake iron over medium heat until a drop of water sizzles. Brush the iron lightly with clarified butter.
- Pour about 2 tablespoons of batter onto the center of the iron. Close the lid and press firmly. Cook until deep golden brown, about 1 to 2 minutes.
- Immediately lift the cookie with an offset spatula and roll it into a cone shape around a cone roller or wooden dowel. Hold it for 10–15 seconds to set.
- Place the cones seam-side down on a cooling rack. Cool completely. Store them in an airtight container at room temperature.
how to serve Classic Norwegian Krumkake
Krumkake can be served as is, or you can fill them with whipped cream, custard, or fresh berries for a delicious treat. They are perfect for dessert trays, tea parties, or holiday gatherings. You can also sprinkle them with powdered sugar for extra sweetness and presentation.
how to store Classic Norwegian Krumkake
To keep your Krumkake fresh, store them in an airtight container at room temperature. They can last for several days. If you have filled them, it is best to consume them within a day or two for the best taste and texture.
tips to make Classic Norwegian Krumkake
- Ensure your ingredients are at room temperature for a smoother batter.
- Do not skip the resting time for the batter; this helps improve the texture of the cookies.
- Be careful with the heat of the Krumkake iron; too hot can burn the cookies, and too cool will not cook them properly.
- Practice rolling the first few cookies; you’ll get better with each one.
variation
You can customize your Krumkake by adding spices like cardamom or cinnamon into the batter. Other fun variations include chocolate Krumkake, where you add cocoa powder, or using flavored extracts like almond or lemon for a twist.
FAQs
Can I make Krumkake without a Krumkake iron?
While it’s best made with a Krumkake iron, you can use a regular waffle iron, though the shape and texture will differ.
How long can I store Krumkake?
Krumkake can be stored in an airtight container for about a week. For longer storage, consider freezing them without filling.
Can I fill Krumkake with anything else?
Absolutely! You can fill them with ice cream, chocolate mousse, or even savory fillings for a unique treat. Just be creative!
