Krumkake (kroom-ka-ka)

 

Krumkake are made using a special waffle-like iron. Since we did not have one, we adapted Kris Greek’s recipe. If you do have one, please use Kris’s Original Recipe.

4 eggs
1 Cup heavy whipping cream
1/2 Cup milk
1 Cup sugar
1 tsp. vanilla sugar
1 tsp. cardamom
2 Cups flour
2 tsp. baking powder
1/2 Cup melted butter

Beat eggs well. Add whipping cream, milk, sugar, vanilla sugar and cardamom. Blend together until fully incorporated. Mix in the flour and baking powder. Add the melted butter last. Mix well and bake on a griddle or large pan at 350°. Use about 2 TB of batter for each krumkake, spreading the batter in a circular motion with the back of a spatula until nice and thin, about 6 inches in diameter. Cook the first side for 3 minutes then flip and brown the other side for 2 minutes. Immediately after each krumkake is finished cooking, roll with a cylindrical or cone-shaped utensil. After they have cooled, fill with whipped cream, fresh fruit or anything else that strikes your fancy.
Prep. time: 10 minutes
Cooking time: 5 minutes per krumkake, plus rolling time, so about 2 hours
Yield: approximately 30 krumkakes