One of the (many) things I love about plays and musicals is that it opens you up to all kinds of new cultures and worlds. I probably never would have ventured to try krumkake if not for Church Basement Ladies. What a fun experience! I actually learned quite a bit about special Norwegian dishes.

My little Vikings and I are a bit obsessed with these crispy little cookies. In preparation for the video tutorial and photo shoot, I think they each had oh, about five or six apiece! Cal also shared these with his class yesterday for school snack time, and suffice it to say, leftovers were laughably non-existent. Part of it may just be the fillings? But no, again, they like them plain as well! Any way you shape it, these little guys are so fun and so versatile! Next time, I want to dip the ends in melted chocolate and throw in some raspberries!

I can almost guarantee you have all the ingredients on hand. The krumkake iron, maybe not so much. But maybe it’s time you got one? Here, I found one for you! Krumkake Baker | CucinaPro | Everything Kitchens

You will need:

• 4 eggs
• 1 cup sugar
• 1 stick melted butter
• 1/2 tsp almond extract (sometimes I add a bit more, the delicate taste seems to lend itself to these delicate cookies)
• 1/2 tsp vanilla extract
• 1 1/2 cups flour
• 2 TBSP cornstarch
• 1 pinch salt
• 1/2 tsp cardamom (optional but delicious)

Beat the eggs and sugar together in a stand mixer until light yellow. After you’ve allowed it to cool a bit, slowly add in the melted butter and mix to combine. Add in the extracts, and feel free to play with the proportions! Sometimes I do only almond or vanilla, or citrus if you’re feeling daring! Coffee extract could be extra interesting, now that I think about it…

Sift the flour and cornstarch and salt together into the butter mixture, and mix it together until it’s just combined. Scoop a tablespoon or so onto the krumkake iron, and DONT’T WALK AWAY. They cook in about 30-60 seconds. I think they’re perfect when they’re just starting to turn brown. They set a lot faster that way too.

Gently lift them off the iron with a spatula (carefully!) and remove to a plate one at a time. Wrap the circle around the cone-shaper thing, and allow to cool slightly, holding in place or prop it on the plate. You might have to play with your method a bit! Repeat with the other cookie. When completely cooled, fill with whipped cream, berries, dip the ends in chocolate, the sky is the limit!