Norwegian Wafer Cookies (Krumkakes)

By CheeseDiva

Ingredients

• 1 cup sugar
• 4 eggs
• 9 tbsp. unsalted butter, melted and cooled
• 1 tsp. ground cardamom
• 1/2 tsp. vanilla extract
• 1 1/2 cups flour
• 2 tbsp. baking powder
• Sweeted whipped cream
• Confectioners' sugar, to garnish

Details

Servings 1
Adapted from saveur.com

Preparation

Step 1

MAKES ABOUT 2 DOZEN

In a bowl, whisk together sugar and eggs. Whisk in 8 tbsp. butter, cardamom, and vanilla. Sift flour and baking powder into batter; whisk. Heat a krumkake maker; brush with remaining butter. Add 1 heaping tbsp. batter to each mold. Close cover; cook until wafers are golden, 45–60 seconds. Wrap 1 wafer around a krumkake cone; let harden. Remove from cone; repeat. Repeat with remaining batter. Let cool. Pipe cream into krumkakes; dust with sugar.

Ok, if you are going to have a Norwegian krumkake recipe, you should at least get the Norwegian plural correct. In Norwegian you add an "er" to make the plural noun. In this case krumkake already ends in an e to that the plural is krumkaker.

My mothers recipe was a lot easier. Choose the number of eggs you plan to use. Weigh them. Weigh out equal amounts of flour and sugar. Mix. Add the listed spices to taste. Also, you first heat one side of the krumkake iron and then flip it over and do the other side. Use a knife to help roll the still warm krumkake around the krumkake form, put it in a glass or any other suitable device to hold it upright while cooling, then repeat. In all my years in Norway we never, ever put whipped cream in the krumkaker. It makes them mushy. Yuk.