Norwegian Krumkake

Ingredients

Equipment Needed

• •Krumkake iron (stovetop or electric)
• •Cone-shaped wooden roller or cannoli form
• •Fine-mesh sieve for sifting
• •Heat-proof pastry brush
• •Thin metal spatula or butter knife
• •Wire cooling rack

Instructions

1. 1

   Beat eggs and sugar

   In a large bowl, whisk the eggs and sugar together until the mixture turns pale yellow and falls from the whisk in thick ribbons. This takes about three minutes of vigorous whisking by hand, less with an electric mixer. The sugar should be completely dissolved. Rub a bit between your fingers. If you feel grains, keep whisking.

   Room temperature eggs incorporate more smoothly and create a lighter batter.
2. 2

   Add wet ingredients

   Pour in the melted butter slowly while whisking constantly. The mixture should stay smooth and glossy. Add the heavy cream, vanilla extract, cardamom, and salt. Whisk until everything is thoroughly combined. Take a moment to smell the batter. That warm cardamom fragrance is the signature of authentic krumkake.

3. 3

   Incorporate flour

   Sift the flour over the wet ingredients in three additions, folding gently with a rubber spatula after each. The batter should be perfectly smooth with the consistency of thin pancake batter. It will spread easily but hold together. If it seems too thick, add cream one tablespoon at a time until it flows freely.

   Sifting prevents lumps and produces a more delicate cookie. Do not skip this step.
4. 4

   Rest the batter

   Cover the bowl with plastic wrap and let the batter rest at room temperature for 30 minutes. This allows the flour to fully hydrate and any air bubbles to settle. The cookies will be more tender and the batter will spread more evenly in the iron.

5. 5

   Heat the krumkake iron

   Place your krumkake iron over medium heat (or plug in your electric iron according to manufacturer instructions). Heat for at least five minutes. Test by flicking a drop of water onto the surface. It should sizzle and evaporate immediately. Lightly grease both plates with a small amount of butter or neutral oil using a heat-proof pastry brush or folded paper towel.

   For stovetop irons, flip the iron every 30 seconds during preheating to ensure even temperature on both plates.
6. 6

   Cook the first test cookie

   Drop one level tablespoon of batter onto the center of the lower plate. Close the iron firmly and cook for 30 to 45 seconds per side, flipping once for stovetop models. Listen for the sizzling to quiet. The cookie is ready when it turns a pale golden color with slightly darker edges. Your first cookie is a test. Adjust your batter amount and timing based on this result.

7. 7

   Roll into cones

   Working quickly, use a thin spatula or butter knife to lift the hot cookie from the iron. Immediately wrap it around a cone-shaped roller (or the handle of a wooden spoon for a cylindrical shape), pressing gently to seal the seam. Hold for five to ten seconds until the cookie sets. Slide off and place seam-side down on a cooling rack. You have roughly fifteen seconds before the cookie becomes too brittle to shape.

   If the cookie cracks while rolling, your iron is too hot or you waited too long. If it won't hold its shape, the iron is too cool.
8. 8

   Establish your rhythm

   Continue with the remaining batter, greasing the iron lightly every three or four cookies to prevent sticking. Find your rhythm: batter goes on, iron closes, you roll the previous cookie while the next one cooks. Stack finished cookies on their sides in a single layer as they cool. They are extremely fragile until fully set.

9. 9

   Cool completely

   Allow the krumkake to cool completely on wire racks before storing, at least 30 minutes. They should be crisp throughout and shatter cleanly when you bite through. Any residual warmth trapped in storage will make them soft and chewy rather than delicate and crisp.

Chef Tips

• •The quality of your cardamom matters enormously. Buy whole pods and grind them yourself if possible. Pre-ground cardamom loses its volatile oils within weeks. Fresh-ground cardamom smells floral and citrusy. Stale cardamom smells like dust.
• •Krumkake irons come in stovetop and electric versions. Electric models offer more consistent results for beginners, but stovetop irons give you finer control once you've developed the feel for it. Norwegian families guard their vintage irons fiercely.
• •If you don't own a krumkake iron, a pizzelle iron works in a pinch. The cookies will have a different pattern and may be slightly thicker, but the flavor will be right.
• •Traditional krumkake are served unfilled, but whipped cream piped into the cone just before serving transforms them into something spectacular. Do not fill them ahead of time or they will soften.
• •For a more pronounced cardamom flavor, crush a few whole pods and steep them in the heavy cream for an hour before straining and using in the batter.

Advance Preparation

• •Batter can be made up to 24 hours ahead and refrigerated. Bring to room temperature and stir gently before using.
• •Unfilled krumkake keep beautifully in an airtight container at room temperature for up to 2 weeks. Layer between sheets of parchment to prevent breakage.
• •For longer storage, freeze unfilled cookies in rigid containers (not bags) for up to 2 months. Thaw in the sealed container to prevent condensation.
• •Do not fill krumkake until ready to serve. Whipped cream will soften them within minutes.

Frequently Asked Questions

Nutrition Information

1 cookie (about 28g)