Ingredients for Scandinavian Christmas Crispy Krumkake
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How to Make Scandinavian Christmas Crispy Krumkake
- In a medium bowl, cream together 1/2 cup (113g) softened unsalted butter and 1 cup (200g) granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, ensuring each is fully incorporated before adding the next. The mixture should be light and lemon-colored.
- Gradually add 1 cup (240ml) milk, alternating with 2 cups (250g) all-purpose flour, beginning and ending with the flour. Beat until smooth.
- Let the batter rest for 30 minutes at room temperature.
- Preheat your krumkake iron over medium heat. Test the heat by dropping a small amount of water onto the iron; it should sizzle immediately.
- Lightly grease the hot iron with shortening, oil, or melted butter.
- Spoon 1 tablespoon of batter onto the center of the heated iron.
- Close the iron and bake for approximately 1 minute per side, or until the krumkake is lightly browned and crisp.
- Carefully remove the krumkake from the iron using a thin spatula or knife, and immediately shape it around a cone or rolling pin while still warm (optional).
- Let the krumkake cool completely on a wire rack. They will crisp up as they cool.
- Repeat steps 7-10 with the remaining batter. The batter may thicken as you use it; add 1 tablespoon of water at a time if necessary to thin it to the consistency of thick cream.
- Store baked krumkake in an airtight container at room temperature or freeze for up to several months.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
402g
Fat
168g
Carbs
59g
