Krumkake

Krumkake is a traditional Norwegian dessert. We eat it especially at Christmas. It is a nice, light cookie, not too sweet.

In Norwegian, the word "krumkake" means "bent" or "curved" cookie.


Grandma Marie's Traditional Krumkake Recipe

Cream together:
1/2 cup sugar
1 egg

Add and mix until creamy, with no lumps:
1/2 cup cream
3/4 cup flour
dash salt

Add:
1 tsp vanilla or almond extract (or half and half)

Spoon batter into krumkake iron and cook for about 30 seconds.
Remove cookie and quickly roll around wooden cone. Leave until cooled enough to retain its shape.



The batter is somewhat thin.

I scrape off about a tablespoon full onto each side of the iron. Grandma Marie used a stovetop griddle. I'm happy to have an electric version!

Close the top and let bake for about 30-45 seconds.

The cookies are done when they are lightly browned. Remove with a spatula.

Quickly roll the cookie around the wooden cone form. One end should be wider than the other. I roll the first one, let it cool slightly before carefully removing it, and then remove the second cookie from the griddle and roll it. My mother-in-law rolls the first one around the cone and the second one around a wooden spoon handle. Ideally, one should have two wooden cones.

Pile the cookies in a container with a loose-fitting lid, so that they cool and become crispy. If they remain soft, you need to cook them longer or give them more air circulation.