8
reCIpeS for delICIouS KrumKaKeS
Personal preferences for the krumkake vary from a light, lacy texture to a heavier consistency.
You may want to experiment with both the Scandinavian and German recipes included here. The
relative amounts of the main ingredients of the krumkake batter, namely flour, butter, sugar and
egg, vary significantly in the following recipes. The Scandinavian recipes are richer in butter,
sugar and eggs. You will find any of the following recipes easy to prepare and outstanding for
flavor and texture.
A Favorite German Recipe
For a crispy yet easy to roll krumkake try the following:
2
⁄
3
cup water
1 cup general purpose flour
½
stick butter (4 tablespoons)
1 egg
½
to 1 teaspoon vanilla
½
cup granulated sugar (or slightly more for taste)
1. Boil the water. While it is cooling, add ½ stick butter to water and stir to melt the butter
completely. Add ½ cup of granulated sugar to water while still warm and stir to dissolve.
Allow to cool.
2. Add one cup of general purpose flour and 1 egg. Mix thoroughly while adding ½ to 1 teaspoon
of vanilla. This mixture will be relatively thin and will produce a thin crispy krumkake. Bake to a
golden brown.
3. Start with Color Control Dial at 2½. Use approximately 1½ tablespoons for a full 6” wafer. Spoon
the mix onto heated plates when “Ready” green light is ON. Lock the lid latch. The green light will
go OFF in about 30 seconds and the red “Baking” light will come ON. The green light will come
ON again in about another 30 seconds. Then open the lid of KrumKake Express and inspect wafer.
Cook longer if needed to reach a golden brown color.
4. Readjust Color Control dial if necessary to obtain a total bake cycle of about 80 seconds and
a golden brown color. Remove the wafer from KrumKake Express
™
and roll quickly (while hot)
around the Cone Form.
Makes about 15 cones
