I bought a stove top krumkake (crum caga) maker several decades ago at a yard sale. I thought this looked like a pizzelle maker and that was what I wanted it for. It mostly just sat around in my cupboard because I had a difficult time making cookies with it. Then the internet happened and I found recipes for krumkake which was what my iron was called. So I followed pictures on how to make them and roll them on a wooden spoon. I didn’t have a cone to roll them on. A few years ago my son gave me a cone shaped roller.
They do have electric irons but I only make this cookie for special occasions. I do have an electric pizzelle maker that can be used but I prefer to be traditional. In the recent years I have found recipes in cookbooks for this cookie. You can still buy the stove top iron from Nordic Ware. It just takes a little practice in making these.
The recipe that I use is much thinner batter and makes a much thinner krumkake than what is used in this video. It is very lacey and delicate. You can find Nordicware’s recipe here. I use a squirt bottle that is normally used to flow on icing for cookies. It is much easy with a bottle then trying to spoon on thin batter. It usually takes me more then a few to get the iron heated just right and get used to handling the rolling. The first several are usually a mess.
My iron is now well seasoned from age and use. I gather up all my equipment first before I mix up the batter. I set up because I am usually doing this alone. It will take a while to make these. Usually the first few don’t turn out nice but you can nibble on the mistakes. I usually plan a whole morning or afternoon to do this. In the end it is well worth it because it makes a nice addition to your Christmas cookie tray.
- 1 cup sugar
- 3/4 cup flour
- 1/2 cup butter or margarine , melted and cooled
- 1/3 cup half and half
- 1 teaspoon vanilla
- 1 teaspoon ground cardamon
- 2 teaspoons corn starch
- 4 eggs
Sift dry ingredients together but sugar. In a mixing bowl mix sugar, eggs, vanilla and half and half until smooth. Slowly add flour mixture to the batter mixing until smooth.
Heat iron for 5 minutes on medium high heat. Lightly brush oil on the inside of iron. Drop 1 tablespoon of batter in the center of the iron and gently close. Count to 15 and flip iron. Count to 15 again and open. Remove krumkake with a knife and roll on pastry board pressing down on the seam. Wait 30 seconds and remove roller. You have to work fast because the cookie quickly gets hard. Cool on wire rack.
The cookie can be filled with whipped cream and berries when served. Also the cookie edges can be dipped in melted chocolate and cooled to give as gifts.