Norwegian Krumkake - Crispy Wafer Pastries with Cream Filling
Looking for a refined Scandinavian treat? This traditional Norwegian Krumkake is a wonderfully crispy waffle pastry that is first rolled out and then shaped into a pretty cone. The paper-thin waffles are particularly aromatic thanks to the fine note of cardamom, whisking you straight away to the far north. As a hobby cook and a cat with a taste for fine delicacies, I love preparing this treat fresh, especially when served with a luscious filling of fresh whipped cream. A Krumkake is surprisingly easy to make, even if it looks particularly elegant on the coffee table. All you need are fresh ingredients and a little love in the preparation. Once the kitchen smells of freshly baked waffles, your mouth will water. Grab your waffle iron and try this crispy, creamy temptation – it's child's play and a real highlight for every occasion, whether for Sunday coffee or just as a little reward in between. Meow, I am sure this recipe will be your new favorite!
Ingredients
Preparation
First, melt the butter (100 g) in a small pot and let it cool slightly so the egg doesn't set - meow, caution is the mother of the porcelain box!
Beat the egg (1) together with the sugar (100 g) in a bowl until you get a light-colored mass.
Now stir in the flour (100 g) and the ground cardamom (1 tsp) before adding the melted butter (100 g) to obtain a smooth dough.
Preheat a waffle iron for thin waffles or Krumkake and place about a tablespoon of batter in the middle, baking until golden yellow.
Carefully roll the hot waffle into a cone using a wooden stick or a special Krumkake cone and let it cool briefly so it becomes nice and crispy.
Finally, whip the cream (100 ml) until stiff and fill the cooled waffle cones just before serving - this way they stay wonderfully crisp.
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