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Recipe - Making Norwegian Krumkake a Gourmet Cookie That Looks like an Ice Cream Cone with Filling

Updated on February 17, 2014

The electric Krumkake iron is the major componant needed to make these delicate designer cookie Krumkake. I would suggest reading the process first; the ingredients, tips and preparation. This is not the type of recipe you just wing, but it is a very delightful crispy cookie that's speak to anyone snacking on it.

What Do Norwegian Krumkake Cookies Look Like?

The cookies are a very light, crispy, delicate, golden brown cone shaped cookie served with a home made pineapple and rice filling. The electric iron has a beautiful design that truly gives this desert a gourmet appearance. I make them once a year (a Norwegian tradition).


  • 4 Eggs, Combine 1st
  • 1-1/4 cup Sugar, Combine 2nd
  • 1 tbls Vanilla, Combine 3rd
  • 1 cup 1/2 pound Butter (unsalted) melted, Combine 4th
  • 1/2 cup (pick up a quart) Heavy Cream, Combine 5th
  • 2 cups Flour, Combine 6th
  • 1 can Crushed Pineapple, For Filling
  • 1 cup White Rice, For Filling
  • 1 tsp. Agave, For Filling
  • 1tsp Vanilla, For Filling
  • remaining Heavy Cream, For Filling

One batch fills 1-1/2 popcorn tins, although now a days 2014 those popcorn tins have gotten a whole lot smaller. Go figure.


  • The ingredients are listed above. Put the iron on a flat non porous cutting board, flat serving dish, marble slab, glass perhaps. This is to catch any splatter. (I use a marble slab under my iron).
  • Preheat iron. Mine has no settings just plug in and wait till it is hot to touch.
  • Drop a teaspoon of batter onto your pre-heated iron. This will give you a thin cookie which breaks very easy. I have found that if you put a little more on the cones texture is more cookie and less fragile.
  • Put the lid down and hold firm for a second.
  • Watch the time for about 35 seconds and than sneak a peak. The first one will probably not go too well just like the first pancake on the griddle. Don't get discouraged.
  • Tweak the time according to the color of the cookie. Remember, when you pick that lid up you should see a golden brown design.
  • In concession take the spatula and flip it off the iron, put down the lid (keeping iron hot), pick up the rolling pin and wrap the already cooling krumkake around with emphasis on the point of the rolling pin, keeping it tight. When done it should look like a sugar cone. Use two hands. Be careful. It will be hot. If you wait too long you won't be able to role it. The hole on the bottom should be somewhat closed. Leave the pin in till the next one is ready to wrap. Repeat the process till the batter is gone. Video will be uploaded soon.


  • The spatula should be Teflon with a very straight edge.
  • Periodically, wipe off the grease from the iron with a paper towel. Don't tip the iron up to drain. It will cause electrical problems. This happened to me in 2012. Thank God I have a handy husband. He had to take my iron apart to fix the cord.
  • Set everything up before you plug in the iron.
  • Put iron on marble or a surface that can be easily cleaned off. Avoid wood surface, too porous.
  • Have a dish ready for duds. These are the krumkake that break or burn or just couldn't be wrapped before it cooled (good for nibblers}.
  • Use the time that the iron is heating up again to put the krumkake in the tin can. Make sure they are cool. Handle them gently. They break quite easily.
  • If the phone rings finish the one you are working on and leave the iron lid up till you return.
  • Do not leave the rolling pin in dog nose reach. It may vanish and you may later find it in the dog kennel. This happened to my pin. (When my dog Taffy sees the iron she knows that Christmas is on it's way. Needless to say, she loves Norwegian Krumkake.


This recipe sounds cumbersome. Making the batter is quick. Making a batch of krumkakes on the iron is a little time consuming because you have to stay with the process. My friends, neighbors, family and clients love them. I give them away as gifts. A new tradition since marrying my husband. Why not make a tradition. They are so good and worth the time. Break out that bottle of wine, invite a friend to keep you company, put on some tunes and go to town.

A friend of mine loved the cookies so much she bought an iron and started making them herself and not just around the holidays. When she entertains occasionally she whips a batch up and displays a few fillings on a serving carousel and offers a variety of fillings for the cones including mouse. The sky is the limit for this desert.

Good luck. Let me know how it works out and if you have any questions don't hesitate to hub in the comment section. OH OH HO I almost forgot HAVE A VERY MERRY CHRISTMAS and a HAPPY NEW YEAR. Remember, Krumkake can be prepared for any occasion. Once you get the hang of the ingredients and the iron you will want to treat your family and friends to them on all occasions.




You can't make them without an electric Krumkake Express Iron, (My mother-in-law had two. One was so old you had to use it on a stove top. She gave her electric one to me. She bought it at Miles Kimball years ago . Modern versions are available. Other tools you will need:

  • a straight edge rubber, Teflon spatula (the flat edge is very important to flip the finished cookie off the iron),
  • a wooden spoon, a cone shaped wooden rolling pin (probably will come with the iron)
  • Popcorn tins or tin cans big enough to hold 4" long X 2" thick cones
  • paper towels
  • enough space to accommodate the cones cooling off before storing in tins
  • the ingredients listed below.
  • A comfortable seat to sit your butt down on in front of the Iron. You will be there for about 1 hour and fifteen minutes.
  • A clock with a second hand to watch the time for each cone. Stay with the iron while you have batter in it. It takes 20 to 40 seconds per Krumkake depending on how hot your iron is. My rule of thumb is when the last one off the iron is touchable the one on the iron should be done. You can take a peak at this point for your golden preference of color.

PJFB 12/710

(risengrot/the filling) How Do I Prepare It?

The filling consists of a combination of rice, whipped cream and very dry crushed pineapple and vanilla extract and sometimes depending on your pallet a tad of agave a natural sweetener. You can use other imitation sweeteners but I wouldn't, never do.

Strain pineapple very well, squeeze out all the juices and put the liquid in a glass and drink it. It is not needed for the recipe and very good for you, packed with bromalain, a natural anti-inflamatory and great for menstrual problems, so pour it in a glass and enjoy.

Prepare the rice according to the box and put in frig to cool. You can use minute rice just follow the directions on the box. Rice must be fluffy not wet when done.-

1 pint of heavy cream - Put the heavy cream in a glass mixing bowl and whip with blender or Kitchen aide. If you never whipped heavy cream before stay with it, the second you turn away it will turn on you, to butter. Watch the consistency. When it looks like whipped cream stop. Put your home made whipped cream in the frig.

1 tablespoon pure vanilla extract



I normally make the filling first so its ready for delivery along with the Krumkake cones when they are done and ready for delivery. The risengrot requires overnight refrigeration, but it really doesn't matter as long as you have it ready when you go to serve the KRUMKAKE.

After a few hours when pineapples are very drained, rice is cold and fluffy and whipped cream is nice and cold combine all by folding rice and pineapple into whipped cream. Don't mix. Use a spatula and gently fold in slowly, not too much fuss or the consistency will become too heavy. Put the filling in the frig in a sealed container. At this point, you might want to divide it up if you are selling or giving away cookies as a gifts. I save fruit jars all year and use them for storing foods as well as transporting my favorite filling. I just slap a flower on top of the lid with hot glue and send it on its way.

No Time like the Present to Get Closer to Your Heritage - It's Only a Click Away


  1. To make the ingredients for the cone (Krumkake), use a whisk or a Kitchen Aide on low.



First mix the eggs, add the sugar, vanilla and heavy cream together.

Add the melted butter (doing it in this sequence, I have found, makes the texture of the cone lighter.

Slowly add flour. MMMMMMM MEMORIES. This is the time you lick the whisk clean. I only make these once a year and my mouth is watering just thinking about them.

Line the bottom of the popcorn tin with paper towel.

Iron is preheated remember.

Drop one tablespoon of mix on hot iron and close lid while squeezing shut a little. You will hear a sizzle. The first one should be done sooner than the rest like in about 25 seconds.

Take a flipper and just like a pancake flip it off the iron onto your open space. Quickly pick up your wooden cone rolling pin and place it on the hot wafer and using two hands role the wafer onto the rolling pin and leave it to cool. Watch the video before doing this.

Put another tbs of mix onto the iron and close the lid. Shhhhhhhhh is what you will hear. Wait 34 seconds or more till golden. It's ok to open and see but not right away, just wait like 20 seconds or so than sneak a peak to get a handle on your iron and how it heats up. When golden brown use flipper, straight edge spatula and place on your already prepared open space. Take wooden rolling pin off the last one you made and put it on the hot flat wafer. Roll and leave to cool and repeat till batter is gone. Watch the video.

You will get the hang of it. Use your own intuition. The more confident you become the better the time frame and cookie appearance. Stay with it till it becomes second nature. If the phone should ring or the door sounds off or the kid screams or husband wants hmmm, just finish the wafer on the iron and leave the iron open till you are ready to add more batter. When you get back to the iron close it with no batter for a few seconds to heat it to a good temp. It's like making the first pancake all over again.

When there is little room left in the table area where the cones are cooling, find the time in between griddle time to place the already cooled cones in the cans.

The object is to stay focused on what you are doing. Any diversion will cause you to burn your Krumkake.


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      3 years ago

      The recipe I have from my grandmother uses eggs, sugar, cornstarch, flour and melted butter and vanilla or other favors. From the early 1900s.


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