Krumkake

Making Krumkake Ahead

Airtight at room temperature for 2 weeks, unfilled. Do not refrigerate.

Krumkake: The Method

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1. Whisk the eggs and sugar for 3 minutes until pale and thick.

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2. Whisk in the melted butter, then the cream and vanilla.

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3. Fold in the flour, cardamom and salt to a smooth batter about the thickness of double cream. Rest 20 minutes.

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4. Heat a krumkake iron over medium heat, or plug in an electric one, and brush it once with butter.

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5. Drop a slightly heaped tablespoon of batter into the centre and close the iron, pressing gently.

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6. Cook 30 to 40 seconds a side until pale gold — check the first one and adjust the timing.

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7. Lift the cookie out with a palette knife and immediately roll it around a wooden cone, seam down, holding it for 5 seconds.

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8. Slide it off and cool on a rack. It will crisp as it cools.

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9. Repeat, working quickly. Fill with whipped cream and jam only at the moment of serving.

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Related guide: Prep, cook and total time.

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Tips for Success

• Roll within eight seconds or it will crack. Have the cone in your hand.
• One tablespoon per cookie. Too much batter squeezes out and blurs the pattern.
• Fill at the table. Cream softens them within minutes.

Serving Ideas

Whipped cream and cloudberry jam · Strong coffee · A glass of gløgg

Questions About Krumkake

The Numbers per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: an ingredient listed without an amount is not counted, so the figures run low. How the figures are worked out.