Norwegian Krumkake

Norwegian Krumkake

6
SUCCESSB440 0

"If you like a mildly flavorful and crispy wafer-like cookie, this is it! Other flavorings can be added in addition to or instead of vanilla. You can even use this recipe to make your own ice cream cones. Easy and quick! Pipe them with whipped cream or dip in melted chocolate."

Ingredients

35 m servings 51 cals
Serving size has been adjusted!

Original recipe yields 50 servings

Adjust

Nutrition

  • Calories:
  • 51 kcal
  • 3%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 5 mg
  • < 1%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Heat krumkake iron on stove over medium heat. You can also use an electric krumkake or pizzelle iron.
  2. Cream together the butter and sugar in a bowl. Add the eggs, one at a time, and mix well using a spoon. Pour in the milk, flour, vanilla, and butter flavoring; mix well.
  3. Place a teaspoon of the batter on the preheated iron, and press together. Cook until browned, about 30 seconds per side, depending on the heat. Remove from the iron and quickly roll up around a stick or around a cone before they harden.
  • profile image

Your rating

Cancel
Submit

Reviews

6
  1. 9 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Excellent recipe , as suggested adding cardomn is traditional as is using almond instead of vanillia. All norwegian cookie recipes are based on butter sugar almond and eggs.

I left out the butter extract and they were almost as good as my grandma's. They are great!

This is an awesome recipe and delivered a very flavorful cookie. We added 3/4 tsp of Cardamom for a little more traditional flavor. We used a pizzelle maker, and they did not roll well but the...

Great easy to use recipe. Added a little Cardamom for an ethnic taste. Liked that this recipe used milk rather than cream and you couldn't taste a difference.

Great cookie! Rolled nicely into cones. I dipped the tops in melted chocolate and then filled with stabilized, sweetened whipped cream and mini chocolate chips.

I needed more milk and got two dozen big ones out of this...but they turned out very nice (if not evenly brown). I did not use the butter extract.