Norwegian Krumkake

Holiday baking continues in my house, and now I am on to a treat that my family almost always made around this time of year as I was growing up. Krumkake (pronounced kroom-kah-kuh or kruhm-keyk), is a thin wafer-like cookie that is immediately rolled into a cone or cylinder as soon as it comes off the iron.

You can eat it plain, or fill it with fresh whipped cream or custard. I’ve also dipped one opening in melted chocolate. Essentially krumkake is the Scandinavian version or the cannoli. Personally, though, I prefer them plain so I can dip them in a creamy mug full of hot cocoa.

A special iron is needed to make krumkake, I found mine on Amazon. I knew I wanted an electric one instead of a stove-top cast iron one. I really like my electric iron. It only makes one at a time, but I prefer that because the wafer cools quickly and the irons that cook 2 at a time are hard to keep up with when rolling the wafers.

Norwegian Krumkake

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine Norwegian
Servings 48 wafers
Calories 54 kcal


  • Krumkake Iron


  • ½ cup unsalted butter room temperature
  • 1 cup granulated sugar
  • ½ tsp vanilla extract
  • ½ tsp almond extract
  • 4 large eggs
  • cups all-purpose flour
  • 2 tbsp baking powder
  • ½ tsp cinnamon


  • In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add in the eggs one at a time, beating in between each addition. Add in the vanilla and almond extracts and mix lightly one more time.
  • In a separate mixing bowl, combine the flour, baking powder, and cinnamon. Whisk together to combine. Add into the large mixing bowl and beat together until combined.
  • Heat up your krumkake iron and drop by tablespoonful onto the heated iron. Depending on the size of the iron, you may need to add more than one tablespoonful per wafer. Cook according to the directions of yoourkrumkake iron.
  • As soon as the wafer is finished cooking, take out immediately and roll into either a cone shape or a cylinder shape. Let the wafer cool slightly around the tool you are using to roll the krumkake into shape, then remove and allow to cool completely on a piece of parchment paper. Fill with desired filling and serve immediately, or store in an airtight container for up to 7 days.


Serving: 2wafersCalories: 54kcalCarbohydrates: 7gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 21mgSodium: 59mgPotassium: 10mgFiber: 1gSugar: 4gVitamin A: 82IUCalcium: 33mgIron: 1mg
Tried this recipe?Let us know how it was!

My machine came with a cone shape to roll the wafers around, but I found that rather difficult to do without ruining the wafers. So I ended up getting a small Wilton’s fondant rolling pin that works perfectly.

Have you ever tried krumkake? Does your native heritage have something similar? Hope y’all are having an amazing week. Stay safe, be kind, and hug your loved ones.

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