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Krumkaker ( Rolled Wafer)

This traditional Scandinavian treat is a thin, crisp cookie that is baked in a special krumkake iron (something like a waffle iron, but with more decorative, lacier and shallower grids. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • Mix all the ingredients together throughly to make a thin batter.
  • Preheat krumkake iron over medium heat on top of range until a drop of water sizzles when dropped on top.
  • Open iron; lightly brush inside top and bottom with shortening, oil or melted butter.
  • Spoon 1 tablespoon batter onto center of hot iron; close iron.
  • Bake about 1 minute on each side until cookie is lightly browned.
  • Insert tip of a knife under cookie to remove from iron; roll hot cookie into a cone shape.
  • Cool on rack.
  • Cookies become crisp as they cool.
  • Repeat with remaining batter.
  • If batter thickens as you use it, add water a tablespoon at a time as necessary to thin it to the consistency of thick cream.
  • Store baked cookies in airtight containers.
  • If desired, sprinkle with confectioner's sugar or fill with lightly sweetened whipped cream.
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RECIPE MADE WITH LOVE BY

@Molly53
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@Molly53
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"This traditional Scandinavian treat is a thin, crisp cookie that is baked in a special krumkake iron (something like a waffle iron, but with more decorative, lacier and shallower grids. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947"
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  1. Molly53
    This traditional Scandinavian treat is a thin, crisp cookie that is baked in a special krumkake iron (something like a waffle iron, but with more decorative, lacier and shallower grids. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
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