9
A Norwegian Favorite
A delightful krumkake, easy to handle and roll into a cone, yet light and crispy.
2
⁄
3
stick butter (5 tablespoons)
2
⁄
3
cup milk
2
⁄
3
cup granulated sugar
1 cup general purpose flour
2 eggs
1. Melt the butter carefully in microwave oven or double boiler. Do not overheat. Then thoroughly mix
in the sugar, stirring well. Add the two eggs and with a power mixer, blend the mixture until light
yellow colored. Add the milk and flour and continue to blend until mixture is smooth. The batter
should flow readily but slowly off of a measuring spoon for a thin yet easy to handle krumkake.
2. Any of a variety of flavorants such as vanilla extract (½ teaspoon), grated lemon rind (½ teaspoon),
almond extract (½ teaspoon) or ground almonds (1 tablespoon) can be added to vary the flavor.
3. Start with Color Control setting of 2½. One tablespoon of batter will make a five (5) inch krum-
kake. Lock the lid latch for a thinner and crispier krumkake. Add batter to plate only when green
“Ready” light is ON. In about 30 seconds the red light will turn ON. When green light comes ON
again, promptly inspect krumkake for color. Cook until golden brown and remove promptly. Roll
onto cone form quickly while krumkake is still hot.
A Norwegian Recipe for a Lacy KrumKake
Try this variation for a lighter, very lacy krumkake.
1 stick butter (
½
cup, 8 tablespoons)
1 cup general purpose flour
2 tablespoons whipping cream
1 cup sugar
½
teaspoon vanilla extract
3 large eggs
1. Melt the butter carefully in microwave oven or double boiler. Do not overheat. Add sugar to melted
butter and mix thoroughly. Using a power hand mixer blend the eggs into the mixture. Then add
the flour slowly while blending to a smooth consistent batter.
2. In a small bowl whip the cream fully. Then add and completely blend the whipped cream into the
batter. Add vanilla extract to suit your taste. If needed, add a small amount of milk while blend-
ing until the consistency is just spoonable but not quite pourable. The mixture should drop off a
measuring spoon but not pour off. This consistency will ensure a lacy texture krumkake, but you
will find the baked krumkake slightly more difficult to handle without tearing while rolling into a
cone. But its worth the effort.
3. Use the latch to obtain a thinner, lacier wafer. For a slightly thicker krumkake do not close the latch
while baking.
4. Start with the Color Control setting at 2½. One heaping tablespoon makes a 5 to 6” diameter
krumkake. Add batter to the plate only when green “Ready” light is ON. In about 30 seconds the
red light will turn ON. When green light comes ON again, promptly inspect krumkake for color.
Cook until golden brown and remove promptly. Roll onto cone form quickly while krumkake is
still hot. Adjust Color Control dial as necessary to obtain a total bake cycle of 70-80 seconds for
a golden brown kurmkake.
Makes about 25 cones
