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Krumkake, gaufrettes norvégiennes fines et dorées roulées en cornet avec un motif gravé, certaines garnies de crème fouettée et de plaquebières, sur une table de Noël
Team Curcuma

Krumkake (Norwegian rolled wafer cookies)

Norway's Christmas cookies: a melted butter batter scented with cardamom and vanilla, baked in seconds in an engraved iron, then rolled while hot into a thin, crisp cone.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings : 30 cookies
Course : Dessert
Cuisine : Norwegian
Calories : 80
Ingredients Préparation Notes

Ingredients
  

  • 3 eggs
  • 150 g sugar
  • 150 g butter melted and cooled
  • 150 g plain flour
  • 1 tsp ground cardamom (ideally freshly crushed)
  • 1 tsp vanilla extract
  • 1 pinch cinnamon optional
  • 1 pinch salt
  • 200 ml whipping cream for the filling, optional
  • 100 g cloudberries or raspberries for the filling, optional

Préparation
 

  1. Melt the butter with the cardamom, then let it cool slightly.
  2. 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.
  3. Heat the krumkake iron (electric or stovetop) and grease it lightly for the first use.
  4. Place 1 tablespoon of batter in the centre of the iron, close and bake for 30 to 60 seconds, until pale golden.
  5. 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.
  6. Just before serving, whip the cream lightly sweetened, fold in the berries and fill the cones with a piping bag or spoon.

Notes

Krumkaker keep for 2 to 3 weeks in an airtight tin. Fill them only just before serving, or they will soften. Nutrition values are calculated without filling.