Norwegian Krumkake
This Norwegian Krumkake recipe is built around egg, and it comes together in about under an hour from start to finish. It sits firmly in the Norway tradition, so expect the flavours you would get from a good home kitchen there. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Level Medium
Ingredients
- 3 large Egg
- ¾ cup Sugar
- ⅔ cup Butter
- 1 tsp Cardamom
- 1 pinch Ground Nutmeg
- ½ tsp Salt
- 1 ¼ cup Flour
- Splash Water
Method
- Whisk the egg and sugar until the mixture thickens.
- Melt the butter and let it cool slightly, then add the butter to the egg mixture.
- Mix in spices and then slowly add the flour while stirring to avoid lumps.
- Let the batter rest for at least 30 minutes. This improves the texture of the krumkaker.
- Spoon about one heaping tablespoon of batter onto iron and bake. If the batter is too thick, add some water to it.
- While still hot, shape the krumkake with a wooden krumkake roller or over a cup (if using a cup, make them a bit thicker). The krumkaker harden quickly, so you can just let them sit on the roller/cup until the next krumkake is ready to be shaped.
- After completely cooled, store the krumkaker in a metal or glass tin lined with paper towels at the bottom. You can also freeze them!
Tips for the best Norwegian Krumkake
- Read the whole method before you start and measure out the 8 ingredients first — it keeps the pace relaxed once the heat is on.
- Let the egg come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Dust with icing sugar just before serving and pair with coffee or tea.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
What can I substitute for egg?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Norwegian Krumkake recipe medium to make?
It is rated medium: 8 ingredients and 7 steps. Follow the order and the tips above and it is very forgiving.
Can I make Norwegian Krumkake ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Recipe data via TheMealDB — source
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