If it’s possible to consider yourself Norwegian without having any ancestors from Norway, then that’s what I am. As a Minnesotan, I’m surrounded by so many Norwegians I feel like I’ve absorbed the culture in my own blood. My husband is 50% Norwegian, and so are other friends and non-blood relatives.
Our good friends the Knutsons, also Norwegian, have inspired my interest in Norwegian food. So, when I invited them for a holiday celebration this week it had to have a Norwegian theme. I knew I’d be making meatballs and lutefisk, but I was still searching for a good Norwegian dessert idea.
Oddly enough, I came across this Norwegian Krumkake maker while cleaning out the storage room downstairs just a day before our Norwegian Feast. It had belonged to my grandmother, who passed away over four years ago. I hadn’t given it a second thought since then. My grandmother wasn’t Norwegian but her sister-in-law was, so I assume it was a gift from Aunt Marg. I knew I had discovered it at just the right time to give it a whirl.
My first batch was a learning game. I had the heat too hot, so the krumkake burned before they got crisp. The second time went much better. I lowered the heat and was able to get in the groove of how long to leave them in the krumkake press. As soon as they came off the heat, I wrapped them around the wooden cones to crisp.
- 2 eggs
- 1¼ C. flour
- ¾ C. cream
- ¾ C. sugar
- 1 tsp. vanilla
- ½ tsp. cardamom
- Preheat krumkake iron over low-medium heat. Mix the batter and drop by teaspoonfuls onto krumkake iron. Heat about 30 seconds on each side. Remove immediately and wrap around wooden cones until cool and crisp.