Krumkaker (/ËkruËmkÉËkÉ/) are a delicious Norwegian treat which my family has made on certain special occasions throughout my childhood. I have fond memories of burning my fingers in the kitchen while rolling the cones, racing my siblings; eating them stuffed with fresh blueberries and raspberries and whipped cream while walking through the garden in summer sunlight.

However, I haven't had any since I left home a few years ago. I decided, finally, to try making my own.

Now, if you haven't seen krumkaker before, you should look up how beautiful they normally are (Wikipedia has some good pictures). They are supposed to be made on a thin iron (think waffle iron) with pretty designs, and rolled with a special conical rolling pin. But those are hard to find and probably expensive, so I decided to see what I could do with just the normal implements found in an American kitchen.

I think they turned out pretty well, all things considered!

Step 1: Ingredients

Krumkaker:

1/2 c Sugar
6 T (1/2 c) Butter (I didn't have any normal butter in the fridge so I made some using this instructable. Delicious!)
3 Eggs
1/2 t Vanilla (optional)
1/2 t Cardamom (optional, but delicious)
1 c Flour

Equipment:

Frying pan
Cake pan or similar that fits inside the frying pan
Hot pads
Chopstick (or handle of a knife, or something else long and thin)
Maybe a spatula

Filling:

Cream
Sugar
Vanilla
Fresh fruit (blueberries and raspberries are best; I used cherries because they were lying around)

Step 2: Mix Batter

Go down the list in the previous step, mixing things together one by one until you have a somewhat stiff batter.

Save a little bit of the butter out to grease the pan.

Step 3: Prepare Cooking Equipment

Heat your frying pan until a drop of water on it will sizzle.
Put a little butter in the pan. Also spread some butter on the bottom (outside, not the usual food side) of your cake pan. (Peek ahead at the next step if this doesn't make sense to you.)
Make sure you have a clean food prep surface next to the stove, and have your chopstick and spatula at the ready.

Step 4: Cook

Put a small dollop of batter in the middle of the frying pan. Press the cake pan down on top (use hot pads) to make it spread out.

Tip: Pay attention to how hard you're pressing down- if you push too hard you will get holes in your krumkake; too little and you'll have a pancake! You want approximately crepe thickness.

Tip: Really, do a small dollop. I made mine way too big, and then felt obligated to put in a ridiculous amount of whipped cream when I ate it.

Let it cook for 30-45 seconds.

Step 5: Flip

Pull up the cake pan. Your krumkake should be stuck to the top and should look nice and brown like this picture.
Use your fingers or a spatula to carefully peel it off. Put it back in the frying pan (less cooked side down) and let it cook for another 5-10 seconds (sans cake pan).

Step 6: Roll

Remove from pan. Very quickly (and yes, you will burn your fingers a little) roll into a conical shape. Make sure the seam is at the bottom and press down firmly with your chopstick.
You may need to support the top of the cone with your other hand so that it doesn't collapse.
As the krumkake cools, it will harden and hold its shape.