Norwegian Krumkake
A crisp waffle cookie, rolled into a cone shape and filled with whipped cream, makes a Norwegian Krumkake a fun holiday treat!
New acquaintances often remark on my name–and I tell them it’s from my Danish grandparents. It also explains how I grew up making Danish treats like Aebleskivers (pancake balls) and Fiskefrikadeller (fish cakes). And where I got an interest in all foods Scandinavian.
After a recent cruise along the coast of Norway, Norwegian food went even higher on my wish list. So this holiday season, I picked up a used Krumkake iron and got to work!
The Krumkake pan creates a crisp thin wafer-like cookie with an imprinted design. It’s then rolled into a cone and filled, or not, for a special holiday cookie!
Tools for Making Krumkaker (the plural of Krumkake)
As mentioned, you need a special pan to make these. I wanted a vintage iron from Norway and found them readily available at a discount on eBay. New irons are also available, including electric models like your typical stand alone electric waffle irons.
Now technically you are supposed to have a (usually wooden) cone mold to form the cookies when they come out of the pan. I did a few this way, then decided they were easier to shape by hand rolling along a clean countertop.
I should note that ome of the irons come with a base. Mine didn’t and I didn’t miss it but it may be helpful for a gas stove.
The cone shapes that I initially tried were purchased for my experiment with British Brandy Snaps. They’re a similar holiday treat, made without a mold, and more candy-like.
Step by Step Overview
You start by placing the iron on a stove burner over medium to medium-high heat. Heat the pan empty, flipping periodically, until a drop of water sprinkled on either side sizzles immediately.
To prepare the batter, mix egg and sugar until light and fluffy.
Mix in the remaining ingredients until well blended, scraping down the side of the bowl. (You get extra points if you use a Merry Christmas spatula.)
For the first couple cookies, if your pan is metal rather than non-stick, spray both sides of the iron with non-stick spray. Drop a Tablespoon of batter into the center of the hot mold (try to do better than I do in the picture 🙂 ), then close the top.
Flip when the bottom starts to turn golden (will vary with the heat of the pan), then continue cooking until gold on the other side. The top side will continue to darken some.
Remove the hot cookie from iron and place it on a clean surface (I used a fork to grab it). While the cookie is still warm, roll the krumkake around your cone form or form manually into a cone shape.
I should note that I was tossing the hot cookie from hand to hand like a hot potato until cool enough to handle. I don’t think this is the traditional method and I’ve since read that a clean dishtowel can help with the hot fingers.
When no longer pliable (this is fast) remove the cookie to a wire rack or other clean surface to cool completely. Store in a sealed cookie tin and fill just before serving (if filling).
How to Serve
One of my fun finds was a Reddit page with a lot of people talking about their favorite family fillings. Whipped cream with cloudberries was a frequently mentioned filling and you could substitute blueberries in the US.
Some people just eat them plain or dipped in jam. Others fill with whipped cream or strawberry whipped cream.
And if you’re really feeling ambitious, sometimes these are shaped over a glass into a small bowl, then filled!
Tips & FAQs
Cardamom is a classic Scandinavian flavor and gives a unique taste to these. If you’re not a fan of the citrusy spice, you can use a teaspoon of vanilla.
Be ready to discard the first couple of cookies as you get used to working with the iron. And don’t despair since progress comes quickly! As a reward, eat the evidence!
The Krumkake iron subtly changes performance as it gets hotter. For example, the first few cookies browned slowly. But by the end, I was flipping the iron after about 20 seconds and the bottom side was already lightly golden (the second side took longer).
Did you know that many non-stick coatings are damaged by ingredients in PAM? If you’re using an all metal pan, this isn’t an issue, but check your manufacturers instructions otherwise.
And for more tasty holiday cookies:
- Raspberry Cream Cheese Crescent Cookies by Blogghetti
- Almond Cherry Snowballs by A Day in the Life on the Farm
- Pizzicati- Italian Pinch Cookies by Jolene’s Recipe Journal
- Reindeer Cocoa Iced Molasses Spice Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Tutti Fruity Cookies by Magical Ingredients
- Lemon Ginger White Chocolate Chip Cookies by A Kitchen Hoor’s Adventures
- Bûche de Noël Cookies by Karen’s Kitchen Stories
- Peanut Butter Blossoms by Hezzi-D’s Recipe Box
Norwegian Krumkake
Ingredients
- 2 eggs
- 1 cup sugar
- 1/2 cup butter melted
- 1 1/2 cups all purpose flour
- 1 teaspoon cardamom seed ground, or vanilla extract
- 1 cup milk
- Whipped cream for serving optional
Instructions
- Mix egg and sugar until light and fluffy. Mix in the remaining ingredients until well blended, scraping down the side of the bowl. (You get extra points if you use a Merry Christmas spatula.)
- For the first couple cookies, if your pan is metal rather than non-stick, spray both sides of the iron with non-stick spray. Drop a spoonful of batter into the center of the hot mold (try to do better than I do in the picture ), then close the top.
- Flip when the bottom starts to turn golden (will vary with the heat of the pan), then continue cooking until gold on the other side. The top side will continue to darken some.
- Remove the hot cookie from iron and place it on a clean surface (I used a fork to grab it). While the cookie is still warm, roll the krumkake around your cone form or form manually into a cone shape.
- I should note that I was tossing the hot cookie from hand to hand like a hot potato until cool enough to handle. I don’t think this is the traditional method and I’ve since read that a clean dishtowel can help with the hot fingers.
- When no longer pliable (this is fast) remove the cookie to a wire rack or other clean surface to cool completely.
- Store in a sealed cookie tin and fill just before serving, if filling.
I have one of those irons and it brings back so many memories of using it with my Dad. I love this recipe and want to try it.
Because a pizzelle iron doesn’t work on my magnetic induction cooktop, I bought an electric pizzelle maker — should work perfectly for these beauties!
Where there’s a will, there’s a way!
That is the truth!
Those krumkake look so delicate and festive! Scrumptious
I’ve never heard of these but I love that they look like little filled ice cream cone cookies!
Sounds delicious! i have never tried a krumcake and with fillings sounds a perfect one to try this year.
What a tasty way to explore your heritage! That iron is so cool and I enjoyed your recount of making these.
What a lovely cookie. Such a great way to share your heritage and culture. Thanks.
These would be fun to serve at a party…making them while people watch…and wait for the deliciousness!!!
These look amazing, so delicate. I’ve rolled pizzelle before and getting that balance right between searing off your fingerprints and them not being soft enough to roll definitely has a learning curve. Thank you for joining me this week!