Norwegian Krumkake

▢ Whisk the egg and sugar until the mixture thickens.

▢ Melt the butter and let it cool slightly, then add the butter to the egg mixture.

▢ Mix in spices and then slowly add the flour while stirring to avoid lumps.

▢ Let the batter rest for at least 30 minutes.

This improves the texture of the krumkaker.

▢ Spoon about one heaping tablespoon of batter onto iron and bake.

If the batter is too thick, add some water to it.

▢ While still hot, shape the krumkake with a wooden krumkake roller or over a cup (if using a cup, make them a bit thicker).

The krumkaker harden quickly, so you can just let them sit on the roller/cup until the next krumkake is ready to be shaped.

▢ After completely cooled, store the krumkaker in a metal or glass tin lined with paper towels at the bottom.

You can also freeze them!