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Who needs specialist equipment when you’re a creative soul right?  I wasn’t going to let the fact that I don’t possess a krumkake iron or krumkake rollers put me off making this Norwegian classic and I certainly wasn’t going to go out and spend money on them.

Attempt number one involved two copper bottomed balti dishes I had lurking in my inventory.  The idea was to put one directly on the hob, pour in the batter and squeeze it flat with the second.  This didn’t work, it really didn’t work at all, and it stank.  I am completely clueless as to how a batter with completely non-offensive ingredients could smell that foul. 

Attempt number two saw me pouring the batter onto a hot dry frying pan and pressing it down with the base of a cooking tin.  This was marginally more successful and only because they weren’t stinking the house out.  They weren’t as thin or as neat as they needed to be but fast running out of batter I decided to proceed to the next stage.

I neatened up the edges with a large round cookie cutter and wrapped them round my pre-prepared and homemade krumkake rollers (an old cornflake box cut into rectangles, rolled into cones and wrapped in greaseproof paper), and squeezing them into shape with a silicone mat I had lying around which just happened to have waffle style indentations.

A successful krumkake has a crispy wafer cone, not unlike a posh ice cream cone.  My krumkakes were floppy pancakes, bad floppy pancakes at that, which only held their shape if positioned at an exact angle.  Nonetheless I filled them with whipped cream and served them up to Cosmin.  He was very polite.

Attempt at your own risk and if you find a way of making a success of this recipe without a krumkake iron or krumkake rollers do let me know.

n.b. I have since discovered that the Norwegians secured a spot in the 2015 Guinness book of world records for making the biggest ice cream cone in the world (practically the same thing as a krumkake). The accompanying photograph shows a group of smug individuals smirking next to a three-metre one-tonne ice cream cone. I hate them.


  • 110g butter (3.9oz / 0.5 cups / 1.1 sticks
  • 4 eggs
  • 200g caster sugar (7oz / 1.7 cups) (superfine sugar)
  • ½ tsp ground cardamom
  • 190g plain flour (6.7oz / 1.5 cups)
  • 2 tbsp cornflour (US cornstarch)
  • Sweetened whipped cream


  • Calories | 73
  • Fat | 3.3g

Serves | 36 portions

Prep Time | 25 minutes

Cooking Time | 20 minutes


  1. Melt the butter and leave to cool slightly
  2. Beat the eggs for one minute, stir in the sugar and beat for a further three minutes until the sugar has dissolved. Stir in the butter, cardamom and vanilla.
  3. Combine the flour and cornflour in a separate bowl then stir into the sugar mixture until just smooth.
  4. Heat a krumkake iron over medium high heat, drop in a rounded tablespoon of batter, close the iron and cook for 15 to 20 seconds until golden, flip and cook for another 15 seconds.
  5. Open the iron carefully then wrap around a krumkake roller until it holds its shape.
  6. Pipe in whipped cream

Taken from a recipe found at

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