Scandinavian Baking - Krumkake with Lillian Vaughan Lemhouse

[@heklegal]

I have made many krumkaker in my life! Its new that kardemomme og kanel is used. And I love it!🤩. 🧡🎖You can also use small drinking glas and turn them upside up. Then place the warm krumkake over at once! Nice little cups. Love from 🇳🇴

[@SandraNevins-c3l]

Beautifully displayed!! Thanks for the tips.

[@mrsmac6193]

Looks so yummy! I just got a krumkake press so I'll need to make these!

[@scandinavian_festival]

Excellent! You'll have to share how it went with us.

[@annycarchrie2013]

Sorry but you are making them too thick and let the batter sit for an hour before you start frying them, that will help a lot (a Norwegian in Scotland)

[@tiffcat1100]

Is it 1) that there was too much batter in that first one or 2) that the batter itself was too thick?

[@thojac5878]

The batter was too thick. She wrote «should be slightly thicker than a pancake batter», which is true. The problem is, however - norwegian pancake batter is quite thin, and closer to French crepes than American pancakes. A classical recipe would use an equal amount/weight of eggs, sugar, flour, and butter (search for the jernia krumkake recipe on KZbin). Or the other classical one my family uses: An equal amount of egg, butter, sugar, wheat flour, AND potato flour, then thin this out to the desired consistency with water (or milk). Using water and potato flour would be an old-school way to save money, as you could grow potatoes yourself. And thinning it out with water would simply yield more cakes.

[@ms.shumwaysmusicroom1062]

Your tea pot is beautiful!

[@tiffcat1100]

Yup, I want one! 🎉

[@nbenefiel]

Next year I am getting an electric krumkake iron. I’m only halfway through the batter and my fingers are already smarting.

[@siriespedal]

It's not the krumkaker that I have in Norway😊