Name: Norwegian Krumkake
Total time: 73 min
Yield: 4 servings
Cuisine: Norway
Ingredients: 3 Egg; 3/4 cup Sugar; 2/3 cup Butter; 1 tsp Cardamom; 1 pinch Nutmeg; 1/2 tsp Salt; 1 1/4 cup Flour; splash Water

Krumkake are thin, crisp Norwegian cookies, traditionally baked on a special iron and rolled into cones while still warm. This recipe uses a batter enriched with butter and spiced with cardamom and nutmeg. Letting the batter rest for at least 30 minutes helps improve the texture of the finished cookies. They harden quickly, so be ready to shape them as soon as they come off the iron. Once cooled, store them in an airtight tin to keep them crisp, or freeze them for later.

Recipes.zone

August 10, 2026

1h 13mServes 4

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Ingredients

For 4 servings

vegetarian

Method

7 steps · 1h 13m total

01
Whisk Eggs and Sugar
In a medium bowl, whisk the 3 eggs and 3/4 cup sugar together until the mixture lightens in color and thickens slightly.
02
Melt and Add Butter
Melt the 2/3 cup butter and let it cool down a bit — it should still be liquid but not hot enough to cook the eggs. Slowly stream the cooled butter into the egg and sugar mixture, whisking constantly.

More to cook

Side dish

Koulenje

Recipes.zone29 min

Main course

Conch Stew

Add Spices and Flour

Stir in the 1 teaspoon cardamom, 1 pinch nutmeg, and 1/2 teaspoon salt. Gradually add the 1 1/4 cups flour, mixing just until combined and no lumps remain.

Rest the Batter

Cover the bowl and let the batter rest for at least 30 minutes. This brief rest allows the flour to fully hydrate, which helps create a smoother, more tender krumkake.

Bake on Iron

Heat your krumkake iron. Once hot, drop about one heaping tablespoon of batter onto the center and close the iron. Cook until the krumkake is golden brown and crisp.

If the batter seems too thick to spread easily on the iron, add a small splash of water, a little at a time, until it reaches the right consistency.

Shape While Hot

As soon as a krumkake comes off the iron, while it's still pliable and hot, quickly roll it around a wooden krumkake roller to form a cone. If you don't have a roller, you can drape it over the bottom of a small cup, making sure to press it gently into shape. The cookies will harden very fast, so work quickly. You can leave the shaped krumkake on the roller or cup until the next one is ready to be formed.

Store Cooled Krumkake

Once the krumkaker have completely cooled and are firm, store them in an airtight metal or glass tin. Lining the bottom with paper towels can help absorb any moisture and keep them crisp. These cookies also freeze well, so you can make a batch ahead of time.

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Nutrition