Norwegian Krumkaker

Krumkaker

1 1/2 dl sugar

3 dl wheatflour

1 1/2 dl water

100 gr butter

Mix all the ingredients to a batter.

To fry the Krumkake you need a Krumkakejern (a special iron like the one in my picture which is a modern electrical one. There are also the old fashioned irons that you put on top of the stove. These can be found in secondhand stores or maybe with a old relative)

You put a spoonful of batter inside the iron and fry only until light golden

Remove the Krumkake from the iron and roll immediately around a wooden stick or a paperroll. It has to be done fast since the get hard once you take them out of the iron. When rolled put on a rack to cool.

You can put the Krumkake in a cakebox that is tight from air and keep them for months to serve or put them in a box in the freezer.

To serve they can be eaten as they are or even better with a Cloudberry cream.

To make Cloudberry cream you whip cream and add Cloudberrys, fresh if you have them or Cloudberry jam.