Krumkake (Norwegian rolled wafer cookies)
Ingredients
Method
- Melt the butter with the cardamom, then let it cool slightly.
- Whisk the eggs and sugar until slightly pale. Add the melted butter, vanilla, cinnamon and salt, then the flour. Mix to a smooth, fairly thick batter.
- Heat the krumkake iron (electric or stovetop) and grease it lightly for the first use.
- Place 1 tablespoon of batter in the centre of the iron, close and bake for 30 to 60 seconds, until pale golden.
- Lift the wafer off straight away with a spatula and immediately roll it around the wooden cone. Hold for a few seconds, then leave to cool on a wire rack. Repeat with the rest of the batter.
- Just before serving, whip the cream lightly sweetened, fold in the berries and fill the cones with a piping bag or spoon.
Notes
Thin as lace, golden and delicately crisp, krumkake are one of Norway’s favourite Christmas cookies. These Norwegian wafer cookies are baked in seconds in an engraved iron, then rolled into cones while hot. In this krumkake recipe, we explain how to make the cardamom batter, how to use the iron, how to roll the wafers without burning yourself, how to fill them and how to store them. And if you don’t have the special iron, we also give you an alternative.
Krumkake, a Norwegian Christmas cookie
In Norwegian, krumkake literally means “curved cake”, referring to its rolled shape. The plural is krumkaker. It is an essential Norwegian Christmas cookie: it is one of the sju slags kaker, the “seven kinds of cookies” that tradition says should be baked before Christmas. Families bake them together during Advent and serve them over the holidays with coffee or as dessert. They are also loved in Norwegian-American families, who have kept the tradition alive. Over the holidays, they often share the table with lefse, thin Norwegian potato flatbreads spread with butter, sugar and cinnamon.
Krumkake is a very old Norwegian pastry speciality. The first irons were cast iron and were placed directly over the fire. They were often engraved with flowers, stars or scenes, and handed down from generation to generation. Today most families use an electric iron, but the technique remains the same.
The krumkake iron
The krumkake iron, or krumkakejern, is the key tool for this recipe. It looks like a waffle maker, but its two plates are flat, round and finely engraved. They print the decorative pattern into the batter and bake it into a very thin wafer, about 1 mm thick. It is sold with a wooden cone used to roll the wafers. Electric models are the easiest: they heat evenly and bake one or two krumkaker at a time. Cast-iron stovetop models need to be turned halfway through.
Before the first use, lightly grease the plates with a brush. After that, the butter in the batter is usually enough to stop the wafers sticking. Find the right baking time with the first two or three wafers: they are often test ones.
Krumkake without a special iron
Can you make krumkake without a special iron? Yes, with a few compromises. An Italian pizzelle maker or a waffle cone maker gives a very similar result, with a different pattern. Otherwise, spread a spoonful of batter into a very thin disc on a tray lined with baking paper and bake for 5 to 7 minutes at 180 °C, until the edges are golden. You will get a kind of tuile to roll straight away, without the engraved pattern. A non-stick frying pan also works, but the wafer will be a little thicker and less even.
A thin, crisp wafer cookie recipe
Krumkake is above all a thin, crisp wafer cookie recipe. The secret lies in the proportions: equal amounts of butter, sugar and flour. Melted butter gives crispness and stops the batter sticking. The sugar caramelises slightly and browns the wafer. The eggs bind everything. The batter should be smooth and fairly thick, like a very thick pancake batter. If it is too runny, it overflows the iron; if it is too thick, the wafer will be hard. In that case, add a spoonful of milk.
How to roll krumkaker
Here is how to roll krumkaker without breaking them. You need to be quick: the wafer only stays flexible for a few seconds after leaving the iron. Lift it off with a thin spatula, lay it flat, place the wooden cone on one edge and roll it straight away. Hold it tight for 5 to 10 seconds while it sets, then slide it off the cone. If the wafer hardens before you roll it, put it back in the hot iron for a few seconds to soften it. Without a cone, roll it around a wooden spoon handle to make a cigar, or press it into a small bowl to make a cup.
Be careful, the wafer is very hot. The first few times, you can wear thin cotton kitchen gloves. With a little practice, it becomes second nature and you can make one wafer a minute.
Spices for krumkake
The spices for krumkake are subtle, but they make all the difference. Cardamom is the most traditional: it gives the batter a fresh, lemony note. For a stronger aroma, let it infuse in the melted butter for a few minutes before adding it. Vanilla rounds out the flavour. A small pinch of cinnamon adds a warm Christmas touch. Some families replace the cardamom with lemon zest. To discover more pairings, see our spice guide.
A Scandinavian cardamom cookie
Like many Nordic treats, krumkake is a Scandinavian cardamom cookie. You find this spice in buns, cakes and cookies all over Scandinavia, as in our skolebrød, the Norwegian vanilla custard buns. In krumkake it stands out even more because the wafer is so thin and dry: its aroma comes through with every bite.
Krumkake filling
Krumkaker are delicious plain, but a krumkake filling turns them into a real dessert. The most traditional is multekrem: whipped cream mixed with cloudberries, the small orange berries that grow in the far north, also called “Arctic raspberries”. You can replace them with raspberries, blueberries or lingonberry jam. Vanilla whipped cream on its own is delicious too. Always fill at the last moment, with a piping bag: the cream softens the wafer quickly.
A homemade waffle cone recipe
Krumkake is also an excellent homemade waffle cone recipe. Rolled a little wider, these cones are perfect for a scoop of vanilla ice cream or a berry sorbet. They are much thinner and more fragrant than shop-bought cones, and will impress in summer as well as at Christmas.
An easy Scandinavian Christmas recipe
Despite its elegant look, this is an easy Scandinavian Christmas recipe. The batter takes 10 minutes, with no mixer. Baking takes a little patience, since the wafers are baked one by one, but it is a fun moment to share with the family. One person bakes, the other rolls. This recipe makes about 30 krumkaker, enough to fill a lovely gift tin. In neighboring Denmark, it is æbleskiver, little golden balls cooked in a pan with round wells, that brighten Advent afternoons.
Storing krumkaker
For storing krumkaker, an airtight tin is ideal. Let them cool completely, then store them standing or lying down, without crushing them. They stay crisp for 2 to 3 weeks, so you can bake them at the start of Advent. If they soften because of humidity, put them in the oven at 150 °C for 2 to 3 minutes: they will crisp up again as they cool.
Frequently asked questions about krumkake
Why does my krumkake stick to the iron?
The iron is probably not hot enough, or it needs greasing. Wait until it is properly hot and brush on a little butter between batches if needed.
Why does my krumkake break when I roll it?
It is overbaked or has cooled for too long. Roll it as soon as it leaves the iron, and slightly reduce the baking time.
Can the batter be made ahead?
Yes, the day before. Keep it covered in the fridge and take it out 30 minutes before baking. Stir it well before you start.
