Krumkaker
A community recipe by cookiesandcatsNot tested or verified by Nigella.com
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Beat eggs and sugar together. Add melted butter, slightly cooled and the water/cream/milk. Then add the flours until it forms a smooth batter. It should be slightly runny. Heat the krumkakejern, add a tiny bit of butter so the krumkake will not stick. Put enough batter in the iron that it covers the base completely when you close the iron. When the krumkake is lightly golden, it is done. (You need to check the krumkake to see if it's done, do not go by time!)
Beat eggs and sugar together. Add melted butter, slightly cooled and the water/cream/milk. Then add the flours until it forms a smooth batter. It should be slightly runny. Heat the krumkakejern, add a tiny bit of butter so the krumkake will not stick. Put enough batter in the iron that it covers the base completely when you close the iron. When the krumkake is lightly golden, it is done. (You need to check the krumkake to see if it's done, do not go by time!)
Introduction
A Norwegian biscuit, that resembles ice cream cones in texture. Usually made for Christmas.
A Norwegian biscuit, that resembles ice cream cones in texture. Usually made for Christmas.
Ingredients
Serves: 2-4
Metric
Cups
- 4 eggs
- 125 grams sugar
- 125 grams butter
- 125 grams wholewheat flour
- 125 grams potato flour
- 200 millilitres water (cream or milk)
- 4 eggs
- 4⅖ ounces sugar
- 4⅖ ounces butter
- 4⅖ ounces wholewheat flour
- 4⅖ ounces potato flour
- 7 fluid ounces water (cream or milk)
Method
Krumkaker is a community recipe submitted by cookiesandcats and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
Once done it can be shaped into cones, little baskets, etc. It goes crispy rather quickly, so you have to work fast.
Once done it can be shaped into cones, little baskets, etc. It goes crispy rather quickly, so you have to work fast.
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