Norwegian Krumkake

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Let the batter rest for at least 30 minutes. This improves the texture of the krumkaker.

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Spoon about one heaping tablespoon of batter onto iron and bake. If the batter is too thick, add some water to it.

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While still hot, shape the krumkake with a wooden krumkake roller or over a cup (if using a cup, make them a bit thicker). The krumkaker harden quickly, so you can just let them sit on the roller/cup until the next krumkake is ready to be shaped.

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After completely cooled, store the krumkaker in a metal or glass tin lined with paper towels at the bottom. You can also freeze them!