Norway cuisine
Norwegian Krumkake
Crisp and delicate Norwegian Krumkake, a thin waffle cookie artfully rolled into ripples.
Norwegian Krumkake are paper-thin, buttery cookies that curl beautifully around a rolling pin to create their signature ripple effect. Lightly sweet with a hint of almond, these gluten-free treats pair wonderfully with a dollop of whipped cream or fresh berries for an elegant dessert.
Method
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Whisk the egg and sugar until the mixture thickens.
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Melt the butter and let it cool slightly, then add the butter to the egg mixture.
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Mix in spices and then slowly add the flour while stirring to avoid lumps.
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Let the batter rest for at least 30 minutes. This improves the texture of the krumkaker.
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Spoon about one heaping tablespoon of batter onto iron and bake. If the batter is too thick, add some water to it.
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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.
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After completely cooled, store the krumkaker in a metal or glass tin lined with paper towels at the bottom. You can also freeze them!
FAQ
Is «Norwegian Krumkake» gluten-free?
It may contain gluten — check the ingredients and pick gluten-free alternatives.
How many calories and carbs are in a serving of «Norwegian Krumkake»?
One serving has 1364 kcal, 159.6 g carbs, 24.3 g protein and 69.2 g fat. The recipe makes 2 servings.
Is «Norwegian Krumkake» suitable for gestational diabetes (GDM)?
High carb load. Carb load: высокая. This is not medical advice — with GDM, check with your doctor and glucose meter.