krumkaker

Krumkake is a traditional Norwegian wafer cookie that is extremely thin and crisp, typically shaped into a cone or horn. The batter commonly includes flour, sugar, butter, eggs, and milk, with optional flavorings such as cardamom or vanilla. The name derives from Norwegian words meaning “to bend” and “cake,” a reference to the cookie’s curved form when assembled.

To bake, a small amount of batter is placed on a hot krumkake iron, which presses a decorative pattern into the wafer. After a brief bake, the wafer is rolled around a dowel, cone, or cone-shaped mold while still pliable, then left to cool and set into a delicate curved shape. Some irons produce lace-like edges or other designs; thickness and texture vary with batter and cooking time.

Variations exist in recipes and technique. Some versions include sour cream or heavy cream for richness, while others produce an even thinner, crisper cookie. Krumkake is commonly served dusted with powdered sugar and accompanied by whipped cream and berries; it may also be eaten plain or with coffee. It is a holiday staple in Norway and among Norwegian-American communities, where it is frequently prepared during Christmas and at family gatherings. Electric krumkake makers and stovetop irons are common tools for home bakers.

In culinary terms, krumkake is related to other decorative wafer cookies such as pizzelle, sharing the pressed pattern and wafer-like texture, but krumkake is typically thinner and formed into a curled shape.