I've been making these krumkakes for years. This is a no-fuss recipe that results in the classic crispy sweet krumkake.
Course Dessert
Cuisine Scandinavian
Keyword christmas, cookies
Prep Time 5 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour5 minutesminutes
Servings 45people
Calories 58kcal
Ingredients
4eggs
1cupsugar
½cupsalted buttermelted and cooled
½tsp.vanilla extract
½tsp.ground cardamom
1 ½cupsall-purpose flour
2tbsp.cornstarch
Instructions
Whisk the eggs and sugar together, being careful to NOT over mix. Pour the melted and cooled butter, vanilla, and cardamom into the egg/sugar mixture and mix well.
In a separate bowl, mix the flour and cornstarch together.
Pour the flour mixture into the egg mixture and mix until the dough is thoroughly mixed. The dough will be thicker than pancake batter.
Heat your iron over medium-high heat. Once heated, lightly spray with cooking spray or melted butter. You only need to grease your iron one time as the butter in the batter will keep your krumkake from sticking.
Scoop out a scant tablespoon of batter and place it on the hot iron slightly above the center of the pattern. This will allow the batter to spread forward.
Gently squeeze the iron together so the batter will spread. You will feel the batter bubble slightly at this stage.
Leave the batter in the closed iron for 20 to 40 seconds and flip. You can open the iron intermittently to determine if the krumkake needs to cook longer. A fully cooked krumkake to be light to medium brown.
Once fully cooked, remove the krumkake with an offset spatula and immediately wrap it around the shaping cone, using a clean kitchn towel to prevent burns.
Let the krumkake cool the wooden cone while you cook your next krumkake. This time will allow the cooked sugar in the krumkake to harden and set.
Store the finished krumkake in an airtight container at room temperature for up to 1 week or in the freezer for up to 3 months.