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Krumkaker (rolled Norwegian waffle): recipe illustration
Snacks & baking

Krumkaker (rolled Norwegian waffle)

Fine gaufrette cuite entre deux fers spéciaux, roulée encore chaude en cornet ou en cylindre. Parfumée à la cardamome, elle est indispensable au goûter de Noël en Norvège.

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Ingredients

Ingredients

Pâte

Spices & seasoning

Optional extras

Instructions

  1. Beat the eggs and sugar until you get a light, frothy mixture.
  2. Mix in the lukewarm melted butter, then the flour, cardamom, vanilla and salt, without overworking the dough.
  3. Let the dough rest for 15 minutes so it hydrates.
  4. Heat the krumkake iron over the heat until a drop of water sizzles on it.
  5. Place a spoonful of dough in the centre of the iron, close it and cook 30 seconds to 1 minute on each side, until golden.
  6. Roll the waffle immediately around the iron's handle or a rolling pin, then let it cool into a cone; fill with whipped cream if desired.

Variations and tips

Without a special iron. Use a thin waffle maker or a very hot crêpe pan, cooking thin discs that can be rolled.

Chocolate version. Dip one end of the cone in melted chocolate once cooled.

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Original Ecomely recipe.