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Whipped Cream Krumkake
Our hometown has a rich Norwegian culture. That heritage is evident during our annual Nordic Fest, where this classic krumkake recipe is king. Here's your introduction to the timeless treat. —Imelda Nesteby, Decorah, Iowa
Ingredients
- 3 large eggs, room temperature
- 1 cup sugar
- 1/2 cup butter, melted
- 1/2 cup heavy whipping cream, whipped
- 1/2 teaspoon nutmeg
- 1-1/2 cups all-purpose flour
- Butter for krumkake plates
- Sweetened whipped cream, optional
Directions
- 1. Beat eggs in a bowl until very light. Add sugar gradually, beating to blend. Slowly add melted butter, then whipped cream and nutmeg. Mix in flour. (Dough will be consistency of cookie dough.) Chill dough thoroughly.
- 2. Preheat krumkake iron over medium heat for about 10 minutes or until a drop of water "dances" when dropped onto plates. Brush plates with butter; place 1 tablespoon dough in center of lower plate. Close iron and press handles together. If excess dough comes out sides, remove with a table knife.
- 3. Bake for about 30 seconds; flip iron and bake for about 30 seconds on the other side. Remove krumkake and immediately roll over a cone-shaped form. Place seam side down on parchment to cool; remove form.
- 4. If desired, fill some or all of the cooled cones with sweetened whipped cream. Serve immediately.
Nutrition Facts
1 krumkake: 81 calories, 4g fat (3g saturated fat), 26mg cholesterol, 7mg sodium, 10g carbohydrate (6g sugars, 0 fiber), 1g protein.
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