Norwegian Krumkake

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1WhiskWhisk the egg and sugar until the mixture thickens.
2. 2Melt the butterMelt the butter and let it cool slightly, then add the butter to the egg mixture.
3. 3Mix in spices and then slowly add the flour while stirring to avoid lumps.
4. 4RestLet the batter rest for at least 30 minutes. This improves the texture of the krumkaker.
5. 5Spoon about one heaping tablespoon of batter onto iron and bake. If the batter is too thick, add some water to it.
6. 6While still hot, shape the krumkake with a wooden krumkake roller or over a cup (if using a cup, make them a bit thicker).
7. 7The krumkaker harden quickly, so you can just let them sit on the roller/cup until the next krumkake is ready to be shaped.
8. 8After completely cooled, store the krumkaker in a metal or glass tin lined with paper towels at the bottom. You can also freeze them!