Cooking & Baking‎ > ‎

Krumkake

From lodge member Judy Kee

  • 1/2 cup margarine or butter, melted and cooled (margarine is best for electric griddle) 
  • 4 eggs
  • 1 cup sugar
  • 1 tsp. vanilla or almond extract
  • 2 TBS corn starch
  • 1/2 tsp. ground cardamom (optional, Judy’s family does not use it) 
  • 1 1/2 cups all purpose flour (divided)

Wooden dowel, wrapped in aluminum foil

Melt margarine and set aside to cool.

Beat eggs slightly. Mix in sugar, cooled margarine, and extract. 

Stir in 1/2 cup flour and corn starch (and cardamom, if used). 

Add the remaining cup of flour and mix well. Batter will be thick.

Preheat krumkake (or pizzelle) iron. Spray “Pam” on griddle occasionally, to prevent sticking. 

Using two spoons, drop a teaspoon of batter onto center of griddle.

Bake until it’s a light tan (or until red light on iron goes out).

Roll on straight or cone-shaped dowel immediately.

Set aside on a paper towel to cool.

Store in an air-tight Tupperware or similar container.

May be served as-is, sprinkled with powdered sugar, or filled with whipped cream or raspberry jam.