Krumkake is a thin and crispy waffle cookie that is a traditional Norwegian dessert, often had around Christmas time. It is most similar to the Italian Pizzelle or even an American ice cream cone, but it is thinner, lighter, and crispier, and often served on its own. Krumkake bowls are a slightly different take on the traditional Norwegian Krumkake cones. The bowls are made by pressing the warm waffle from the waffle iron into a bowl and left for just a minute or two until it hardens, then filled with whipped cream or berries. For a fancier whipped cream you can add mascarpone cheese and maple syrup using the recipe below. The more traditional Krumkake cones are rolled into a cone shape with a special dowel tool. These can also be served with whipped cream and berries or just eaten on their own.
Making Krumkake is a a special tradition in our house around Christmas time. My mother-in-law will often bring these over, or I'll make them using a krumkake iron that I bought in Norway and an electric outlet converter.
The maple mascarpone whipped cream is one that we first used on as an experiment on Challah Bread French Toast. You can adjust how much maple syrup or mascarpone that you put in according to your own taste preferences. The mascarpone makes the whipped cream a little richer and using 2 tbsp maple syrup adds a hint of maple flavor. We often whip cream without any added sugar (sometimes simpler is better), but the maple mascarpone is so good, and well worth trying. The recipe below calls for half of an 8oz container and 2 tbsp maple syrup, but you can certainly double that and use the entire 8oz container and 4 tbsp maple syrup for a more intense flavor (but certainly not too much).
You can also fill them with yogurt or a combination of yogurt and whipped cream. For more details on the Krumkake Iron, where you can get one, and what heat setting to use see the post on Krumkaker: Norwegian Waffle Cookies.
Krumkake Norwegian Waffle Bowl with Maple Mascarpone Whipped Cream
- ½ cup butter, softened
- ¾ cup granulated sugar
- 3 eggs
- 1 cup flour
- ½ cup water
Maple Mascarpone Whipped Cream & Berries
- 4 oz mascarpone
- 2 tbsp maple syrup
- 2 cups heavy cream
- assorted berries
- In a large bowl beat the softened butter and sugar. Add the eggs and beat until just combined.
- Add the flour and ½ cup water and mix with a spoon. Add an additional 1-2 tbsp water if the consistency is too thick.
- Place the batter in the fridge while the krumkake iron heats up.
- Remove the batter from the fridge and stir to loosen.
- Add about two tablespoons of the batter to the iron. I find its best to place the batter just slightly above the center of the iron because when you close the iron it will push the batter forward. This allows you to cover the whole iron more evenly. Close the iron and let cook until golden brown. The timing all depends on the specific iron. Some will take as little as 30 seconds and others take several minutes.
- Remove the krumkake from the iron and very quickly press into a small ramekin or bowl. I use a spoon and the rounded back end of tongs to press into into the ramekin and create a flat bottom of the krumkake bowl
- Allow to cool. These will last a few weeks and can be stored at room temperature in a cookie tin.
- Serve with maple mascarpone whipped cream (recipe follows) and assorted berries.
Maple Mascarpone Whipped Cream:
- In a large bowl add the mascarpone and maple syrup and beat on low speed until soft and a little fluffy 10-15 seconds.
- Add the heavy cream and beat at medium speed until you get stiff peaks, about 2 minutes. You can also double the mascarpone and maple syrup if you’d like a more intense flavor.