Norwegian Krumkake

Yours to keep. Print it, copy it, take it somewhere else — I don't lock recipes up.

Ingredients

×1

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!

Recipe text and photography from TheMealDB. Cook time is read from the method where the recipe states one, and estimated otherwise.