Norwegian Krumkake

My house smells like a Norwegian bakery today!   I made krumkake in preparation for my sister's visit this weekend (with her beau) because we're celebrating Christmas together.  (Yes, my tree, decorations, and outdoor lights are still up---and I love it!)

Krumkake is a light, crispy, delicate cookie baked on a special baker or iron, and then rolled up into a cone.   They are served with cream fillings, fruit, or puddings.  The batter is spiced with cardamom, which is a unique flavor that instantly makes me think of Scandinavian treats.  Growing up my mom made krumkake every Christmas, and I recall having them on our visits to Norway as well.  My sister has mom's krukake baker now, so a few years ago I bought one for myself.  Now I can make krumkake anytime.....but yet I don't!  They're a Christmas tradition and having them only this time of year makes them extra special.  :)

Here is my krumkake baker.  Mine can only bake one at a time, whereas my mom's baker

had two sections. 

The batter is very thin, so when you close the baker and snap the lid shut, the batter spreads.  You can see the pretty pattern from the baker.

 Once you remove the krumkake from the baker, immediately roll it on the cone.

Allow to cool on the cone for at least a minute, while the next krumkake is baking.

Mmmmmm, crispy, delicate deliciousness!

I will be serving these krumkake with a creamy filling that my sister and I refer to as "The Mandarin Orange Dessert".  Not a very original name, I'm aware, but it's what my mom always called it, so there you have it. 

Straight from the Norwegian to us.  ;)

Here are recipes!  I've included the krumkake recipe because some of you very well may have a pizzelle baker, or you may be inspired to buy a krumkake baker!  

Norwegian Krumkake

5 tablespoons butter, melted

2/3 cup granulated sugar

2 eggs

2/3 cup milk

1 cup all purpose flour

3/4 tsp. ground cardamom

1/2 tsp. vanilla extract

In a medium sized bowl, beat together melted butter and sugar.  Add eggs and beat mixture until light yellow in color.  Add the milk, flour, cardamom, and vanilla.  Beat on low until batter is smooth.

Preheat krumkake baker.  Pour 1 to 2 tablespoons batter onto baker and close the lid.  Bake for 30 to 45 seconds and check for desired doneness.  Immediately remove to worksurface and roll on cone.  Cool 1 minute then remove to wire rack to cool completely.  Store in an airtight container.  Yield:  about 20 cookies.

Mandarin Orange Dessert

1 large can mandarin oranges (29 oz.), drained

1 large container Cool Whip (Any variety, I suppose.  I buy Light.)

2 individual serving size containers of orange flavored yogurt (I buy Orange Creme Whips by Yoplait)

Fold together the yogurt and Cool Whip.  Gently fold in mandarin oranges.  Refrigerate, covered, for at least an hour before serving.  

(I know some people do not like Cool Whip, or do not eat it because it contains hydrogenated oils and corn syrup.  And Cool Whip is most definitely NOT Norwegian!  You can more certainly substitute your own homemade sweetened whipped cream.  How awesome would that be?!   Wow!  This dessert can be served without krumkake too.  Perhaps in those mini graham cracker pie crusts, or simply in a pretty parfait dish!)

Sorry I do not have photos of the mandarin orange dessert.  Take my word for it.  It's delicious!  And even better when served with Norwegian Krumkake!  Enjoy!