This easy krumkake recipe is a holiday staple at our house. It produces light and flaky cookies that literally melt in your mouth.
I was first introduced to krumkake as a newlywed. My husband and I were approaching our first Christmas as a family. I knew that I wanted our first holiday celebration to be a melding of the Christmas traditions from both our families. Since my husband is of Norwegian descent, I was quickly introduced to such wonderful holiday treats as lefse and rosettes. One Norwegian dessert I immediately fell in love with was Krumkake.
Krumkake is a wafer thin sweet cookie that is traditionally cooked on a stovetop iron and is rolled into a cone while still warm. The iron contains engraving that imparts a delightful design on the finished cookie. My first iron was a stovetop model that fit down over a burner to heat up. Since I have switched to a stove with a glass cooktop, I can no longer use that iron.
Fortunately I was able to find an electric krumkake iron so I could continue making these delicate lacy cookies each Christmas. The best past is that my new iron makes 2 cookies at once!
You can fill the cones if you like, but my husband insists that true Norwegians would never fill their Krumkake with anything! Whether you add a filling or not, they are a delicious addition to a holiday meal.
Nearly every Norwegian cook I know seems to have her own unique Krumkake recipe. Here is the one I make for every holiday.
Easy Krumkake Recipe
1 cup Sugar
1/2 Cup Butter, melted
5 tbs. Heavy Whipping Cream
1 tsp. vanilla
3/4 cup All Purpose Flour
2 tsp. Cornstarch
Heat the krumkake iron. If you are using a stovetop model, you want to heat it over medium high heat.
In a large bowl, beat the eggs and sugar together until frothy.
Beat in the melted butter, whipping cream, and vanilla.
Mix in flour and cornstarch, beating until smooth.
Drop batter by spoonful onto the hot iron. (See your iron instructions for the amount as irons vary in size. Mine uses 1/2 tablespoon per cookie.)
If you are using a stovetop model, cook for about 15 seconds, and then flip and cook for another 15 seconds, until light golden brown. If you are using an electric iron, cook 20-30 seconds per cookie, or according to your iron instructions.
Remove with a knife or small spatula and immediately roll around a wooden krumkake roller.
Put on a cooling rack to cool completely before removing the wooden form. (They only take about 30 seconds to cool and harden.)
You may find it helpful to have more than one krumkake roller to help speed up the process, especially if your iron makes 2 cookies at once. That way you can have one cooling and one ready to roll the next cookie at all times. Enjoy!
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If you try this easy krumkake recipe, you will have to let me know how it turned out. Happy Holidays!