Norwegian Krumkake
Crisp and delicate, this Norwegian Krumkake recipe combines butter, eggs, sugar, flour, and cardamom for a traditional holiday treat.
35 Servings
Ingredients
For the Krumkake:
- 4 large eggs 225 g
- 2 sticks unsalted butter melted and cooled (225 g)
- 1 ¼ cups granulated sugar 225 g
- 1 cup all-purpose flour 225 g
- 1 teaspoon ground cardamom
- ¼ cup water 4 tablespoons
For the Whipped Cloudberry Cream:
- 1 ½ cups cloudberries or substitute with raspberries or strawberries, 300 ml
- 2 tablespoons granulated sugar divided
- 1 ½ cups heavy cream 300 ml
Instructions
Prepare the batter
- Weigh the eggs (without shells) and adjust the flour, sugar, and butter to match the same weight. Melt the butter and allow it to cool. In a medium bowl, whisk together the sugar, flour, and cardamom.
Combine wet and dry ingredients
- Beat the eggs in a separate bowl, then slowly whisk in the cooled butter. Gradually incorporate the dry mixture, followed by the water. Mix until smooth. Allow the batter to rest for at least 30 minutes, or overnight in the refrigerator.
Heat the iron
- Preheat the krumkake iron to medium-high heat according to the manufacturer’s instructions. Lightly grease if needed.
Cook the krumkake
- Place 1 tablespoon of batter in the center of the iron. Close the lid and cook for approximately 1 ½ minutes, or until golden brown.
Shape the cookies
- Immediately after removing from the iron, shape each krumkake. For cones, roll around a krumkake roller and hold until firm. For bowls, quickly place the hot cookie into a small bowl and shape gently. Allow to cool completely on a wire rack.
Prepare the whipped cream
- Combine 1 ½ cups cloudberries with 1 tablespoon sugar and let stand for 15 minutes. Whip the heavy cream with the remaining tablespoon sugar until stiff peaks form. Gently fold in the cloudberries.
Serve
- Fill cooled krumkake cones or bowls with whipped cloudberry cream or serve alongside other desserts.
Notes
For a gluten-free Norwegian Krumkake, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Depending on the blend, you may need to add an extra tablespoon of water or a small adjustment of butter to achieve a smooth batter.