Krumkake II Recipe -
Krumkake II Recipe

Krumkake II

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"A yummy cardamom flavored batter to use with a krumkake iron. These can be served plain or filled with flavored whip cream."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings


  1. In a medium bowl, beat the eggs and sugar with an electric mixer until very thick, about 5 minutes. Stir together the flour and cardamom, add it to the egg mixture alternately with the heavy cream.
  2. Heat the krumkake iron over the stovetop on medium high heat. When it is hot enough a drop of water will dance around on the surface. Drop batter by tablespoons onto the center of the iron. Close the cover and cook over medium heat for about 30 seconds on each side. Carefully peel the cookie from the iron, and roll in a tight roll or cornucopia shape using metal forms or wooden dowels. Remove from forms and continue with more batter.
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Reviews More Reviews

Most Helpful Positive Review
Dec 18, 2004

EXCELLENT AND EASY - SUCCESS the very first time. I made this one a few times and here are some notes. (per my mom and she was right) Needs a touch of salt and a touch of almond extract about 1/4 teas or so each - go easy. When I tripled the recipe, I cut back on the eggs by 1 = 5 eggs = more delicate and "Krumbly" - 4 was too few - tasted great - delicate and "totally krumbly" but a bit too delicate coming off the iron especially if your a novice. Increased flour and sugar a bit ( 2 1/2 c sugar & scant 4 cups sifted flour when tripled) Even tripled I only got 48 kake - breakage and "oops - too dark - we'll have to eat that one" (my son). Remove from iron with a FLAT spreading spatula or a lefse stick if you have one and roll & cool on clean dish towels. They crisp up at they cool and set, don't trap the moisture while cooling. When cool then pack for storage. I've been trying to duplicate my deceased aunts recipe, which was my grandmothers. My mom (85 yrs young) couldn't find her copy. This one comes very close. Hers were more crumbly but with the above changes I believe I've got it. Thank you for a wonderful recipe. Have fun with this one. And make a mountain of them to share.

Most Helpful Critical Review
Dec 18, 2005

Yes this an easy recipe but I found it coming up short. It was so thick that the Krumkake was more like a pancake. I added more cream to thin it out but perhaps my flour was dry. It lacked anything to keep it from sticking from the iron so I added 1/4 cup butter, a big improvement. Lastly I added Mexican Vanilla (not imitation extract) and this pushed it over the top, A good base recipe though.

Feb 22, 2011

I was so surprised to find this recipe on AR. My grandma was a Norwegian immigrant and taught us so much about the traditional foods, especially Christmas goodies. I have a double electric krumkake iron. It was difficult to find and I couldn't find it here in Colorado. When I went back to MN to visit family, I made a special trip across town just to buy this iron. NO regrets. I make this every year for Christmas & use my grandkids to help with the rolling process. They bake very quickly & it's hard to keep up if you're doing this alone. This is the #1 requested cookie recipe from family! I have a different recipe that's tried & true with the Norwegian folks. I will find it & post it later. FYI, cardamom is very expensive. I freeze mine and use it every year. It is also a great spice to add when making white bread.....try it toasted for breakfast!

Oct 08, 2009

I do not have a Krumkake iron but I used my Pizzelle iron. The cardamom is what makes these stand out. Very good.

Dec 10, 2006

Overall a pretty good recipe. Next time I may add a little for sugar to make it a little sweeter. Will make again.

Sep 26, 2004

I have been making these for years and all my friends want a batch when the holidays roll around. I like them plain but my family likes them with whipped cream.

Dec 02, 2011

Another good recipe-yum!

Dec 25, 2007

Excellent, Just like Grandma's! Yum!!


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  • Calories
  • 106 kcal
  • 5%
  • Carbohydrates
  • 15.3 g
  • 5%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 4.3 g
  • 7%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 12 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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