Norwegian Krumkake
Krumkake are thin, crispy Norwegian waffle cookies traditionally rolled into cone shapes while warm. They're made with a simple batter of eggs, heavy cream, and butter, creating an elegant, delicate treat.
Krumkake are thin, crispy Norwegian waffle cookies traditionally rolled into cone shapes while warm. They're made with a simple batter of eggs, heavy cream, and butter, creating an elegant, delicate treat.
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Whip cream until stiff. In a separate bowl, beat egg and sugar until well mixed. Fold together. Mix in melted butter and vanilla.
Sift dry ingredients together. Gently fold cream mixture and flour mixture together.
Preheat krumkake iron over medium-high heat. Once hot, place 1 heaping tablespoon of batter onto the iron. Close lid and cook for approximately 35 seconds, then flip and cook for an additional 25 seconds. *Cooking time may vary depending on your iron and stove temperature. Experiment until you find the perfect time and temperature to yield a golden brown cookie.
Carefully remove flat cookie from krumkake iron. Wrap the cookie around the cylinder roller to make a cone-shaped cookie. Hold for a few seconds until the cookie cools slightly. Remove from roller and set aside to cool completely.
Repeat with remaining batter.
Store cooled krumkake in an airtight container at room temperature for up to 5 days. They do not freeze well due to their delicate texture.
krumkake iron · cone-shaping form or heat-safe tool for rolling
You need a krumkake iron (a specialized two-sided waffle iron specific to this cookie). Standard waffle irons won't produce the correct thin, delicate texture.
Work quickly after each cookie comes off the iron while it's still warm and pliable. Wrap it around a cone-shaped form or your fingers, holding until it sets (about 10–15 seconds), then slide off.
Yes. Store baked, cooled krumkake in an airtight container for up to 5 days. Keep them flat or stacked with parchment between layers to prevent breakage.
Traditionally, they're filled with whipped cream, jam, or a light custard after rolling. Serve them plain or filled depending on occasion.
Ensure your iron is fully preheated and hot between each cookie. Underbaking or using too much batter will result in soft, chewy cookies instead of crispy ones.
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