Norwegian Krumkake

• 3 Large Egg
• 3/4 cup Sugar
• 2/3 Cup Butter
• 1 teaspoon Cardamom
• 1 pinch Nutmeg
• 1/2 teaspoon Salt
• 1 1/4 cup Flour
• Splash Water

Preparation

1. ▢ 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.
2. This improves the texture of the krumkaker. ▢ Spoon about one heaping tablespoon of batter onto iron and bake.
3. 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).
4. 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.
5. You can also freeze them!