Krumkake Recipe - Marcellina In Cucina

Krumkake Recipe

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Krumkake is a traditional wafer-like cookie from Norway that is very similar to the Italian Pizzelle. Either served as is or filled with jam, fruit and whipped cream these cookies are amazing!

Prep Time15

Cook Time45

Resting Time30

Total Time1 30

Servings: cookies

Equipment

1 pizzelle or krumkake iron electric or stovetop
1 offset spatula or similar
1 wooden krumkake mold, metal cream horn molds, or any rounded stick like the handle of a wooden spoon.

Ingredients

3 large eggs
¾ cup (150 grams) granulated sugar
1¼ cup (150 grams) all purpose flour (sifted)
¼ teaspoon salt
2 teaspoons vanilla extract (or vanilla paste)
⅔ cup (5⅓oz/150 grams) unsalted butter (melted and cooled to tepid)

Instructions

In a stand mixer, beat eggs on high speed until pale and thick. Gradually add the sugar while beating slowly. Increase the speed and beat for 3-4 minutes until thick and pale.
On low speed, mix in the flour, salt and vanilla. Then with a rubber spatula fold in the butter. The mixture will be quite thick. Cover the bowl with plastic wrap and allow to rest at room temperature for 30 minutes.
When ready, heat your iron (pizzelle or krumkake). This batter should be perfect to drop from a spoon - not to0 thick or too thin. If needed, adjust the batter with a little flour or warm water. I use a heaping teaspoon of batter to make each krumkake. You may need more.
Close the lid of the iron. The cooking time will depend on your iron. My pizzelle iron takes 10-12 seconds. A krumkake iron may take 30-60 seconds. It'll take a couple of attempts to get the timing right, but once you do, it's simple. Cook until golden brown.
Use an offset spatula or similar to carefully remove the krumkake onto a clean kitchen cloth (to protect your hands).
Work quickly because the cookies will begin to harden immediately. Take whichever device you have chosen and roll the cookie around the mold.
Once it has cooled and become crisp, slide it off the mold. Store in an airtight container, bottom lined with paper towels. These cookies will stay fresh for 2 weeks.

Notes

Rest the batter before cooking. It doesn’t take long but makes a big difference to the final texture.
Don’t worry if your first few cookies aren’t perfect. Just like pancakes, the first ones are often testers. You’ll get the hang of how much batter to use, when the iron is hot enough, and how long to cook each one.
An offset spatula makes it easier to lift the cookies off the iron cleanly.
Roll the cookies while they’re still hot and flexible. Use a clean cloth to help protect your fingers from the heat.
Traditionally, Krumkake are rolled into a cone shape using a wooden tool. Cream horn molds or the handle of a wooden spoon work just as well.
Let the cookies cool completely before storing in an airtight container to keep them crisp.

Variations

Add 1 teaspoon of ground cardamom when mixing in the flour.
Include 1/2 teaspoon of almond extract.
Use melted browned butter.

This recipe has been adapted from A Baker's Odyssey.

Nutrition