Norwegian Krumkake
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 9 (estimated)
Nutrition facts
- Protein6 %4 g
- Carbs43 %28 g
- Fat51 %15 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 261 kcal | 402 kcal |
| Protein | 4 g | 6.2 g |
| Carbs | 28 g | 43.1 g |
| Fat | 15 g | 23.1 g |
One serving is about 65 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty33/100
- Recipe completeness50/100
- Nutrition reliability
- Medium
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Dessert - Norway
Ingredients
- 240 ml Wheat flour (1/4)Original: 1 cup
- 161 ml ButterOriginal: 0.67 cups
- 3 Egg (Large)
- 0.5 teaspoons Salt
- 180 ml SugarOriginal: 0.75 cups
- dashes Water
- 1 teaspoon Cardamom
- 1 pinch Nutmeg
Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.
Instructions
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Whisk the egg and sugar until the mixture thickens.
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Melt the butter and let it cool slightly, then add the butter to the egg mixture.
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Mix in spices and then slowly add the flour while stirring to avoid lumps.
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Let the batter rest for at least 30 minutes. This improves the texture of the krumkaker.
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Spoon about one heaping tablespoon of batter onto iron and bake. If the batter is too thick, add some water to it.
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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.
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After completely cooled, store the krumkaker in a metal or glass tin lined with paper towels at the bottom. You can also freeze them!
Videos and links
Third-party content linked to its creators. The Cocinoa recipe is the one on this page.
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