Can I make krumkake without a special iron?
While a krumkake iron is traditional and gives the distinct pattern, you can use a pizzelle iron as an alternative, though the pattern will be different.
LUNCH
Norwegian Krumkake (Thin Rolled Wafers) with Cloudberry Cream
Delicate Norwegian krumkake, thin and crispy rolled wafers, are paired with a light and airy cloudberry cream for a truly Nordic treat. This recipe brings a taste of Scandinavian tradition to your table.
HOW TO MAKE IT
Let's cook.
01
In a medium bowl, whisk together the melted butter and granulated sugar until smooth.
02
Beat in the eggs one at a time until fully incorporated. Gradually add the flour, ground cardamom, and salt, mixing until a smooth batter forms.
03
Heat a krumkake iron over medium heat. Lightly grease the iron if it's not non-stick. Pour 1 tablespoon of batter onto the center of the iron, close it, and cook for 30-60 seconds per side, or until golden brown.
04
Immediately remove the hot krumkake from the iron and quickly roll it around a krumkake cone or a wooden spoon handle to form a cone or cylinder. Let it cool completely on a wire rack to crisp up.
05
Repeat with the remaining batter, re-greasing the iron as needed. Allow all krumkake to cool completely before filling.
06
In a separate bowl, whip the cold heavy cream with the powdered sugar until soft peaks form.
07
Gently fold in the cloudberry jam into the whipped cream until just combined, creating a marbled effect.
08
Just before serving, carefully fill each cooled krumkake with a generous spoonful of cloudberry cream.
09
Serve immediately to enjoy the crisp texture of the krumkake with the fresh cream.
About This Recipe
Delicate Norwegian krumkake, thin and crispy rolled wafers, are paired with a light and airy cloudberry cream for a truly Nordic treat. This recipe brings a taste of Scandinavian tradition to your table.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Work quickly when rolling the krumkake, as they become brittle as they cool. If they harden before you can roll them, you can briefly reheat them on the iron for a few seconds to soften.
Easy Substitutions
If cloudberry jam is unavailable, lingonberry jam or even a good quality raspberry jam can be used. For the krumkake, a pizzelle iron can be used as an alternative, though the pattern will differ.
Storage & Reheating
Store unfilled krumkake in an airtight container at room temperature for up to 3 days. Store cloudberry cream separately in the refrigerator for up to 2 days. Fill just before serving.
Serving Suggestions
Serve these delicate wafers as a light dessert after a meal, alongside a cup of coffee or tea, or as part of a festive brunch spread. They are also lovely with a sprinkle of extra powdered sugar on top.
Common Mistakes
1. Overfilling the krumkake iron: This results in thick, less crispy wafers. Use only 1 tablespoon of batter. 2. Not rolling quickly enough: The wafers will harden and break if not rolled immediately. 3. Over-mixing the cream: This can lead to a grainy texture. Whip until just soft peaks form. 4. Filling too early: The krumkake will become soggy if filled too far in advance. 5. Not greasing the iron: Even non-stick irons benefit from a light grease for easy release.
Frequently Asked Questions
What are cloudberries?
Cloudberries are rare, amber-colored berries native to Nordic countries, known for their tart and slightly sweet flavor.
Can I freeze krumkake?
Unfilled krumkake can be frozen in an airtight container for up to 1 month. Thaw at room temperature before filling.
MORE TO KNOW
The key to perfect krumkake is a well-seasoned iron and quick hands. The first few wafers might be a learning curve, but you'll quickly get the hang of it. The thinness is crucial for that signature crispness. Don't overfill the iron, as the batter will spread. A small offset spatula or thin knife is helpful for removing the hot wafers from the iron without breaking them.
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