Left "Strull" Right "Krumkake"
Picture by kind permission by  Eli Brendboe Moan

Griddle and rolling pin Picture from Wikipedia by NorskPower

Krumkake or 'Krum kaka' ( meaning bent or curved
, plural krumkaker) is a Norwegian waffle cookie made of flour, butter, eggs, sugar, and cream. Krumkake are traditionally made during the Christmas season.

A special decorative two-sided iron griddle, similar to a waffle iron, is used to bake the thin round cakes. Older irons are used over the stove, but modern electric irons offer the convenience of nonstick surfaces, automatic timing, and multiple cakes per batch. While hot, the 13–20 cm krumkake are rolled into small cones around a wooden or plastic cone form. Krumkake can be eaten plain or filled with whipped cream (often multekrem) or other fillings. (from Wikipedia)


    2/3 stick butter (5 tbsp.)
    2/3 cup granulated sugar
    2 eggs
    2/3 cup milk
    1 cup general purpose flour

    Makes about 20 krumkakes

Melt the butter carefully in a microwave oven or double boiler. Do not overheat.
Mix the sugar into the butter, stirring well.
Add the two eggs and blend the mixture until light yellow in color.
Add the milk and flour and continue to blend until mixture is smooth. The batter should flow readily but slowly off a measuring spoon for a thin, yet easy to handle krumkake.
Any of a variety of flavorants such as vanilla extract (1/2 tsp.), grated lemon rind (1/2 tsp.), almond extract (1/2 tsp.) or ground almonds (1 tbsp.) may be added to vary the flavor.
Be sure to read the instruction manual for your griddle. General advices are difficult to give as both the temperature, size and weight of the lids will vary.
Roll onto the Cone Form quickly while the krumkake is still hot.