Aw, as a Norwegian I'm delighted to see you make krumkaker. You got the perfect color there and everyone prefer different grade of toastiness, so I like that they're not all totally uniform, lol. It's a staple Christmas cookie here, and I'm making them tomorrow. I have an electric krumkake maker, and it makes it much easier. It has a light that goes green when it's ready and light, light golden. A tip is that I never take it off the iron but roll it on the cone directly from inside the krumkake-maker, if you get my meaning. My cone has a metal pinch that can grip the cookie before rolling. That also makes it easier. I've never seen a recipe where you don't whip the eggs and sugar light yellow and creamy, but yours seem to work, so why not. Last, it's kind of important to let the batter rest for at least 30 minuts before using it, and also adjust it with water. Sometimes it will thicken and if the cookies are too thick, they'll loose their crunchyness. If you store them in a tin, they'll keep for weeks. We don't usually fill the cones, but it's common to serve them on the side of icecream and berries for expample. However, we also often make them as cups (put a cookie on top of a glass, use a bigger glass or bowl on top of that again and press carefully until it has the shape of a cup) and fill them with whipped cream and cloudberries. It's a typical Christmas dessert. The recipe I use is this: 4 eggs 200 g sugar 200 g melted butter 200 g flour 0,5 - 1 teaspoon cardamom Whip the eggs and sugar until light yellow and creamy, add melted, cooled butter. Carefully mix in the flour and cardamom with a spatula. Let the batter rest for 30 minuts. Adjust with a couple of tablespoons water if it gets too thick. We also make a variation of the Krumkake, called Strull. The taste is kind of caramelly (should be crunchy as well though). You can tell the difference by the shape. They're rolled straight on a wooden stick, not on a cone. Here's a recipe for Strull: • 2.5 dl of heavy cream or sour cream • 100 g of sugar • 100 g wheat flour • 0.5 dl cold water 1. Whip together the heavy cream or sour cream and sugar until you can form soft peaks. Sift in the wheat flour and stir it into the batter together with the water. Let the batter stand and swell for approx. 30 minutes. 2. Use a teaspoon and put a little batter in the middle of the krumkake maker. Bake until the cakes are light golden. 3. Quickly roll the cakes together on a thin wooden stick straight from the iron. Let them cool slightly on the stick until they harden. Cool completely on a wire rack.
You threw me right back to childhood! My grandparents were Norwegian, and every Christmas, I would be summoned to their house to help with the Krumkake. No racks required! Counters covered in paper towels, a cereal bowl on the stove, a triple batch of batter at the ready, my grandmother with a butter knife in reach, and I was at her side with the wooden rolling dowel. A spoonful of battered dolloped on the Krumkake iron, knife scraping the edges of the iron as hot batter sputtered out. No time to cool burning fingers as each cookie was placed in front of me to roll. In 45 minutes, over 150 cookies were ready to be gently placed in grandma's special, airtight, steel tins. Once the cookies were sealed in the tins, we enjoyed the semi cooked scrappings until our tummies screamed. This tradition continued after my grandparents passed. This time it was my mom manning the iron. We never used a spice grinder of any kind. Cardamom was peeled from its pods, placed in wax paper, rolled up, covered with a towel, and smashed with a hammer. Mom has Alzheimers now, and I'm riddled with arthritis, but my youngest son and I are talking about making some krumkake soon. We'll forego the Yulekake as mom is the only one who enjoys the candied "fruit" used in it, plus we can't find cake yeast to save our lives anymore. If you want to make these delicious morsels yourself, you don't need racks. Just paper towels! Get a helper to do the rolling (this is fast paced!). Don't use margarine! Use real butter! And finally, eat them quickly as it doesn't take long for them to get stale and soft. Always hold your free hand under your chin while eating these, as you'll lose most of the cookie if you don't.
What a great story! Just have to tip you that if it doesn't take long for them to get stale and soft, you should try adjusting your batter with some water. It's a telltale sign that the batter is too thick if they go soft. They keep crisp for weeks (even months) if they're made thin enough and stored in a tin box, preferebly in a chilly room.
My grandma just passed away almost 2 years ago at 96. She was full-blooded Norwegian though born in Minnesota. Krumkake are my favorite Christmas cookies since I was little! We never had oven gloves like Emmy and you’re not doing it right if you don’t burn your finger tips! Grandma occasionally put bandaids on her finger tips as she got older and skin thinner. She had the old cast iron krumkake iron. Mine is electric, and I can never get mine as thin and perfect as grandma’s. I guess no one ever does. Hers would crunch then melt in your mouth! With the electric makers that bake 2 at a time, you need to make an assembly line: one spoons the better on the iron, closes and counts (usually 20-30 seconds) then opens the lid; then two rollers each grab their wooden shaper and a cookie round and roll until the seam side is on the table (usually covered with parchment paper or wax paper) and press slightly to seal the seam. Just as you got your krumkake shaped and set, it’s cool enough to slide off and grab the next hot one! I miss Grandma! I need to teach my husband and daughter. And spend some more time baking with my mom and dad while I still have them! 😢 omg I’ve got all the feels now!
I learned how to make these as a girl along with the Italian Pizzelle cookie which can be made on the same griddle and is left flat and flavored with anise seed. The dough for the Pizzelle is a bit thicker but pretty similar. Fun being Norwegian and Italian.
I'm also Norwegian and I inherited this exact krumkaker iron from my hubby's grandmother years ago, but I still haven't tried making my own. My sister-in-law found the whole process very difficult and she had an electric one, which is supposed to be more forgiving! Unfortunately, the family who used to make it when I was growing up have all passed away, so it's important I continue this tradition for my boys. I think I may finally find the courage to break it out. Thanks for the inspiration!
New England is in the northwest? Emmy, your California roots are showing! I am just yanking your chain--thanks for all the wonderful videos over the years. My kids and I love watching them and trying things out. My son's favorite was tanghulu.
so nice to know emmy's got her taste and smell back, i love hearing her describe the scents and flavors of the food she makes. it really brings the experience to her audience on top of just the visuals!
It makes me so happy when people discover krumkake!! I grew up in a small mostly Norwegian town (my family was one of the original families that moved there). I remember for so many years I would help my grandmother make krumkake for Christmas. She gave me her recipe and her krumkake maker recently, we usually beat the sugar and eggs with a stand mixer for 10 minutes on medium to make the batter nice and fluffy, we use only cardamom, and we use 2 to 3 times the amount the recipe calls for because we like the flavor it gives so much, and our recipe uses a small amount of cold water instead of milk. Once we finish making the batter we chill it for at least 1 hour (but overnight is better). I ended up making krumkake for one of the deserts for my wedding back in October and it was a big hit. :)
In the Netherlands we have a similar cookie, “kniepertje”, which is a crispy waffle like this, baked in a similar iron. The name basically is something like “pinchie” from being pinched (“knijpen”, in Dutch) between the two halves of the iron. They are rolled around a stick, into a roll not a cone shape, and we eat them around New Year; the rolled up waffle symbolises the new year that has yet to unfold. 😊
Yes, I was thinking of them too! But I learnt that not everyone in the Netherlands knows about them and it's just a northern-eastern thing. Too bad for the rest of the Dutchies, cause they are so good!
Ik kom uit het zuiden en wij eten geen kniepertjes met nieuwjaar. Ze worden wel verpakt verkocht in sommige supermarkten en vroeg me af waarom maar dit is dus het antwoord! Dank!
My mom’s family is Norwegian and we make krum kake every year! It is delightful and I love that you’re sharing it as so few in America know about it! My mom has our multi generations old pan. I have a new electric version!!
Pastry chef tip: Cast iron is not like other pans, for many reasons. One main reason is that when they get hot, they don't stay the same temperature like a regular pan would! They get hotter and hotter, so air on the side of lower heat when cooking with cast iron because it can and WILL burn food much quicker then a normal pan over medium heat!
We usually made these with two people.... One to spoon / cook ... one to roll. Greetings from a fellow Scandinavian MinneSNOWtan. Our krumkake iron has an aluminum base with a round spot to pivot that hinge and to hold things steady on the burner.
@@annieo444that’s what my Grandma’s looked like! She grew up in Minnesota, the youngest child of 2 Norwegian emigrants. She just passed away almost two years ago at 96. Still miss her, especially at Christmas!😢 and we did an assembly line just like you described!
That first crunch was just so satisfying!! They look beautiful. Great job, Emmy!! Edit to add: I am LOVING reading the comments from those who grew up making these alongside their parents and grandparents! Very heartwarming. ❤💚
Also can make Italian pizzele…. We make them flat, sometimes dip a corner in chocolate and crushed pistacchio, rolled into a cigar and filled with ricotta cream…anyway you make pizzele, they’re delicious, as I am sure are krumkakke
Norwegian here. My wife made krumkaker yesterday. We have an electric one, but you can still buy very similar ones to what you showed here new online. The downside with the one you have is of course keeping a steady temperature on both sides, but I do remember both my mother and my grandmother handling that with ease (and a lot of practice, no doubt), so they always came out great. Also, they are best served with a cloudberry cream. That's probably why they're shaped like a cone, because it's ideal to fill with a delicious cloudberry cream. I can't answer for every Norwegian, but I have never had it with ice cream, it's not suited for that. Here is a basic recipe for multekrem (cloudberry cream): Ingredients: 1 cup (250g) fresh or frozen cloudberries 1 cup (250ml) heavy whipping cream 1/4 cup (50g) granulated sugar Instructions: Rinse the cloudberries and pat them dry. In a food processor or blender, puree the cloudberries until smooth. In a large bowl, whip the cream until stiff peaks form. Gradually add the sugar to the whipped cream, beating until it is well combined. Fold the cloudberry puree into the whipped cream until it is just combined. Serve immediately.
@@charliemarshaii6722 It is a berry that grows wild in the hills and mountains here in Norway, and you'll also find them in Canada. Its taste is delicate, aromatically sweet, piquant, slightly tangy, creamy and mellow. More information: en.wikipedia.org/wiki/Rubus_chamaemorus
My kids and I loved this video! We make krumkake every year and I do use an electric iron, but I have my Norwegian grandmothers original iron as well. My kids giggled at watching you roll them and mess them up, but what a joy to see our heritage represented on your show! We make ice cream bowls out of these in summer for a yummy crunchy treat with our desert!
This is a really fun watch! The cookware, the experimentation, just peak Emmy 💁🏾♀️ I had to rewind a few times to see if the pan was initially oiled only to see I hadn’t missed it - very relatable moment 🙂
I knew just from the thumbnail! I own 2, slightly different handles, inherited from my mom and grandmother which both come with a ring that the ball hinge has a dished resting spot. This way you are not lifting the iron all the way off the heat, much easier to flip. Also a tip, if you have an old fashioned iron to use on a stove DON'T use on a glass top stove, it is possible to crack the stove top (we have a friend who actually did that). 2nd tip, store in tins not plastic. They will loose their crisp in plastic. In my family and area, only hooligans put things *in* krumkake, it is a cookie to eat plain.
The timing of this video got me! A few weeks ago, I bought a 1930s cookbook that had two recipes for krumkakes. One mentioned baking them in a “Happy Hooligan” iron, so I spent a ridiculous amount of time looking at vintage krumkake irons. And now we’re blessed with this video. Thanks, Emmy
Be still my heart! One of my most cherished childhood memories is of my mom making krumkake (and a zillion other yummy cookies) for Christmas. Someday I am going to make some myself. This video warms my norske heart.
Being Norwegian, I saw your krumkakejern and got super excited! Yours look fantastic, good job! 😁 I just had krumkaker while celebrating xmas at my mom's place. God Jul ❤
To clean a electric coffee grinder this style, 1/4 to 1/3 cup raw rice. Blend to powder. Let sit 5 minutes Dump. Wipe, top on, quick pulse to loosen dust. Dump, wipe and repeat until no dust. The raw rice flour you make pulls the oils out. Not sure if this works on the burr style grinders.
I usually just use the handle of a wooden ladle or something similarly to shape them into cones, but that takes a bit of practice. If I'm feeling lazy, I just press them over a small glass to make a tiny bowl. They're often served with whipped cream and couldberry preserves as a filling.
I'm an American descended from Norwegians and I've been making krumkake for longer than I can remember. We used an electric iron one year but went back to our cast iron the next year because the crisp wasn't the same. Like others have said in the comments, I roll the cookie onto the cone directly from the iron. We also dip some of them in melted chocolate or almond bark - you hold the tip and dip the open end into the chocolate. They last a long time if you store them in a sealed container but can go soggy on the counter pretty quick. It's traditional to leave them unfilled but I especially love eating them with licorice ice cream.
Just had these today with cloudberry cream. We made them into little bowls as well as the traditional cones. it’s easy to make them gluten free too and keep the crunch ☺️ happy christmas from northern Norway! 🎄
I work at a small nursing home in North Dakota (*lots* of folks of Norwegian descent around here) We make krumkaka with our residents several times a year. Similar recipe, but we flavor ours with almond extract. And we use an electric iron that came with the wooden dowel, I think we bought it at the local hardware store. We typically let folks choose between powdered sugar, cinnamon sugar, and whipped cream as toppings.
It seems to be similar to pizzelle cookies from Italy but those stay flat. They often make them sandwiching honey or dried fruit and also savoury from different towns in Abruzzi, Italy's knee.
Looks like a great comparison would be to a pizzelle. Of course pizzelles are Italian and they are typically flavored with anise. But the fact that they are a very simple cookie, with an ornate embellishment on it definitely reminds me of a pizzelle. My only question is to they have the same texture? Pizzelles are very crisp and brittle. Pretty light as well. I’ve made my own pizzelles before using an electric pizzelle iron.
Reminds me of a large pizzelle maker. All you need to do to make an ice cream cone is either pinch the bottom closed before it set or fold the bottom tip up before it sets. You can find many flavors of batter by searching pizzelle recipes.
I'm Norwegian and Swedish and grew up making these. I have my great grandmothers and my grandma's Krumkake makers as well as a variety of wood cones for rolling them. I roll them right on the iron. I make them every few months. We make a rice whip for filling them and top them off with Lingonberry or Currant Jam. Storing the cones in an airtight container makes them last for quite awhile.
Krumkake iron! I have this same one but mine came with its cast iron holder that sits on the stove. It has a round hole that holds that ball shaped nob at the hinge end and you keep the ball in the hole as you flip the iron over. My Norwegian Grandmother had this and I inherited it. My great grandmother (her mother) came from Jostedahl Norway as a teenager with her two brothers and parents. I make Krumkake with a recipe from my grandmothers Lutheran Ladies church cookbook from the 1950’s and it turns out so good!
Wow I had no idea Norway had something like this as well! In Switzerland there is something very similar (though less spiced, I think) called Berner Bretzeli (it has nothing to do with bretzels/pretzels)! Also a thin waver cookie made in a cast iron thing and sometimes shaped into cones
I’m a huge cardamom fan and this holiday season I hit on the idea of filling a pepper grinder with cardamom and then I just fresh grind it as needed. It’s awesome! I probably won’t refill it when it runs out - I don’t bake much in the summer, but I’ll fill it again in the fall for sure.
Wow, so great to see you make krumkaker :) During Christmas as a kid we always made seven different types (or more), krumkake being one of my favorite. But it does not hold the top spot, that goes to goro (a sweet bread type) and with a large helping of gomme life was very good. Gomme is a form of sweet cheese made of long-boiled milk, sooo good. In the krumkake we often had whipped cream with cloudberries.
My grandmother made these for every christmas. She made them perfect every time (after decades of practice) and when the family sat down for christmas dinner we usually filled them with whipped cream and cloudberry jam.
If you are ever in Astoria, Oregon, there's a local ice cream shop called Frite & Scoop. Wonderful frozen custard ice creams by the way! My favorite is the honeycomb Hokey Pokey, which is also their signature flavor. They do use krumkaker cookies for their ice cream cones... there's a strong Norwegian history to the town, and Swede, and Finn, and Danish, etc. To fix the issue of the large hole in the bottom of the krumkaker, they drop in an upside down chocolate kiss as a plug. Makes for a fancier version of an ice cream drumstick!
I’m so glad you have that gadget. If you look in the background of Julia Child’s kitchen in the Baking with Julia shows on pbs. Well she had a whole bunch of them hanging. Mostly copper I believe. ❤I saw them and wondered what they were used for.
My family has made these since I was a kid, my aunt always did it but I took it over because they're my FAVORITE! It also frees my aunt up to make other goodies 😊
I have a double pizzelle electric maker. 2 different beautiful patterns. I saw the maker in an Italian grocery store in San Diego. It was around 100 dollars!! I felt so lucky that I found one at a thrift store for 8 dollars! The crisp cookies have several different flavors to make. I love lemon, anise, cinnamon. I make them flat. Same for making Krumkake. I also make a Parmesan and garlic ones, or just make your own savory ones. I place the savory ones on top of a salad. Fancy way to add flair by placing it on top flat or vertical.
We used to make similar with my mother, especially if someone came to visit without advanced notice. We did not have this iron, we just had the batter slightly thinner, poured it on baking sheets and spread the batter a little. I still make them, never needed any cone to shape them, just twist it in the hand, it firms in couple of seconds. The good without the iron is that the baking sheet keeps them pliable due to heat. We filled them with whipped cream and berry jams that in Scandinavian countries are having much less sugar than in the USA. The jams there are much fruitier.
We have this in Sweden as well where it's called rånjärn = waferiron. Some of the classic wafers we do is gorån=tastywafers and rullrån= rolled wafers. Crunchy and then melts in your mouth.
I have seen those on travel channel ❤ I believe the trick is to flip an edge onto your cone tool with the off set spatula then roll them off the pan with the tool.
We use these cakes with creamy deserts, ice cream, or just wipped cream and jam. They turn up for Christmas, new year, as well as summer parties,..., there are no particular rules. The most common shapes are the cone you made, another is just to let it cool in a teacup or something like that, gives them a good shape to hold whipped cream or fluffy custard cream. As you mentioned they are very brittle and easily brake.
This is my favorite Christmas cookie! It's always on my number one as a gift for Christmas since the store bought ones are terrible and my mom always seems to know somebody who makes them. You can serve it with cloudberries and whipped cream, or rice cream!
My grandmother was Norwegian. I haven't seen this for over 20 years since she passed. She also made a yulekake. (a not too sweet bread with candied citrus peel and raisins in it ....excellent toasted with tons of butter) Hers were tubular and not conical and most people think they are unfinished canole but they don't understand...The crumbling is in the name. Thank you for remindind me of this, it was comforting. Merry Christmas.
These look really similar to pizzelles (pit-zells), italian cookie that my grandmother always makes. The major difference is that they're often anise-flavoured and they're usually left flat rather than rolled. But they're also really crisp, really thin, really delicate, and they're made with a similar kind of iron. The one my grandmother has is ancient.
My family's Krumkaker recipe: 1/2 pound butter 1/2 c. sugar 6 beaten eggs 1-ish c. flour pinch of salt, boatload of ground cardamom. Beat butter and sugar, mix in eggs. Add cardamom and salt then enough flour to make a thick batter. When I used my great-grandmother's manual iron, I found that it works better on a gas stove than electric. An electric iron is much easier (and it comes with a wooden cone for forming).
I grew up in the northwest German region of East Frisia near the Dutch border. They are called "Krüllkuchen" in the regional dialect (which sounds very similar to Krumkake) or "Neujahrskuchen" or" Neujahrshörnchen" (New Year's Cake or New Year's Cone/Croissant), because people usually eat them at the end and beginning of the year. They are also typically made with cardamom and filled with whipped cream and enjoyed with a cup of East Frisian Tea. My parents make Krüllkuchen with an old electric Krüllkuchenmaker that originally belonged to my grandmother. I'm pretty sure the nearby nuclear power plant recognizes some unusual power consumption when my parents make them.
This must have been what they were doing at the world's faire when they came up with the ice cream cone. The ice cream people ran out of cups and there was a "waffle" place next door. They did the cone thing and used them for the ice cream, or so this is as I recall hearing it anyway. Now you've got ice cream cones Emmy.😆
Ah, what a surprise to see you making something Norwegian like this! Especially since I just finished baking a special Norwegian christmas treat as well, lol. Been thinking all day that I'd love to see any of the food channels I follow make some Norwegian holiday treats. I'd especially love to see someone attempt what I make every year, cause it's not just Norwegian but very regional specific to my home town and surrounding area; namely Rengakake! Or, as I like to call them; spiralbuns XD
I have an Alfred Andersen heart shaped cast iron waffle maker with the heat ring/swivel that is an antique! It makes beautiful heart shaped waffles! I guess Griswold had bought them. If you want a thicker waffle you need to make your waffle batter thicker than normal as the weight of the cast iron really puts weight on the waffle! So delicious!
jotul made some beautiful, enameled wood stoves too. the last one i saw was a gorgeous dark green. husband was a stone/block/brick mason and installed a couple of them.
I have my mom's griddle and mine, you right takes a bit to get the right temp. Have to balance the temp, the thickness, flipping it. Ours have a ring that goes on the burner that allows you to rotate them so light brown on both sides. The cone disappeared years ago. My brother was a drummer, so mom stole a set of drumsticks that were used to roll them. Still use to this day. It's a labor of love though, waste a bunch of the batter, once you get it right, you stand there like an assembly line or you have to start all over. But yum
It's not only Norwegian, it's also a well-known East Frisian New Year's specialty - you roll them while they're still hot and fill them with whipped cream when cold.
You can also mould them in a cup for dessert purposes. Easier to fill. Genuine norwegian way. I just make them flat because they take up so much space in the tin.
The first time my husband and I made pizelle cookies together, I’d chosen a recipe from somewhere online. We were in the kitchen for easily half of a day. The recipe was HUGE and we ended up making over 400 cookies from the one recipe. It wasn’t doubled or anything. We were eating those things for ages.
I have my grandmothers Krumkaka iron. I made it with one of my neighbors years ago. We didn't have unsalted butter and her kitchen was black when we got done. For Christmas that year, my husband gave me an electric iron. I am Norwegian. My Grandmother served it with a mini marshmellow in the bottom then filled with whipped cream. Now every year when my family gets together to make lefsa, my nephew and I make Krumkaka on my double electric iron. We called the failed ones the 'tasters'.
Aw, as a Norwegian I'm delighted to see you make krumkaker. You got the perfect color there and everyone prefer different grade of toastiness, so I like that they're not all totally uniform, lol. It's a staple Christmas cookie here, and I'm making them tomorrow. I have an electric krumkake maker, and it makes it much easier. It has a light that goes green when it's ready and light, light golden. A tip is that I never take it off the iron but roll it on the cone directly from inside the krumkake-maker, if you get my meaning. My cone has a metal pinch that can grip the cookie before rolling. That also makes it easier. I've never seen a recipe where you don't whip the eggs and sugar light yellow and creamy, but yours seem to work, so why not. Last, it's kind of important to let the batter rest for at least 30 minuts before using it, and also adjust it with water. Sometimes it will thicken and if the cookies are too thick, they'll loose their crunchyness. If you store them in a tin, they'll keep for weeks. We don't usually fill the cones, but it's common to serve them on the side of icecream and berries for expample. However, we also often make them as cups (put a cookie on top of a glass, use a bigger glass or bowl on top of that again and press carefully until it has the shape of a cup) and fill them with whipped cream and cloudberries. It's a typical Christmas dessert.
The recipe I use is this:
4 eggs
200 g sugar
200 g melted butter
200 g flour
0,5 - 1 teaspoon cardamom
Whip the eggs and sugar until light yellow and creamy, add melted, cooled butter. Carefully mix in the flour and cardamom with a spatula. Let the batter rest for 30 minuts. Adjust with a couple of tablespoons water if it gets too thick.
We also make a variation of the Krumkake, called Strull. The taste is kind of caramelly (should be crunchy as well though). You can tell the difference by the shape. They're rolled straight on a wooden stick, not on a cone. Here's a recipe for Strull:
• 2.5 dl of heavy cream or sour cream
• 100 g of sugar
• 100 g wheat flour
• 0.5 dl cold water
1. Whip together the heavy cream or sour cream and sugar until you can form soft peaks. Sift in the wheat flour and stir it into the batter together with the water. Let the batter stand and swell for approx. 30 minutes.
2. Use a teaspoon and put a little batter in the middle of the krumkake maker. Bake until the cakes are light golden.
3. Quickly roll the cakes together on a thin wooden stick straight from the iron. Let them cool slightly on the stick until they harden. Cool completely on a wire rack.
Thank you for sharing additional recipes 😊
Your recipe is exactly the same as my grandma had. I miss standing next to her as her helper.
Is that decilitres?
@@riverAmazonNZ Yes, it is. I should have changed that to ml. But 2,5 dl = 250 ml. 0,5 dl = 50 ml.
Thank you!
Truly, what does this gadget? A philosophical debate that will last generations
😂
What are this?
I'll do you one better: WHO does this gadget? Clearly Emi, but who else?
Darlin you scored an absolute gem!!...Jotul is the benchmark of cast iron products..their wood stoves are sought after by collectors
You threw me right back to childhood! My grandparents were Norwegian, and every Christmas, I would be summoned to their house to help with the Krumkake. No racks required! Counters covered in paper towels, a cereal bowl on the stove, a triple batch of batter at the ready, my grandmother with a butter knife in reach, and I was at her side with the wooden rolling dowel. A spoonful of battered dolloped on the Krumkake iron, knife scraping the edges of the iron as hot batter sputtered out. No time to cool burning fingers as each cookie was placed in front of me to roll. In 45 minutes, over 150 cookies were ready to be gently placed in grandma's special, airtight, steel tins. Once the cookies were sealed in the tins, we enjoyed the semi cooked scrappings until our tummies screamed. This tradition continued after my grandparents passed. This time it was my mom manning the iron. We never used a spice grinder of any kind. Cardamom was peeled from its pods, placed in wax paper, rolled up, covered with a towel, and smashed with a hammer. Mom has Alzheimers now, and I'm riddled with arthritis, but my youngest son and I are talking about making some krumkake soon. We'll forego the Yulekake as mom is the only one who enjoys the candied "fruit" used in it, plus we can't find cake yeast to save our lives anymore.
If you want to make these delicious morsels yourself, you don't need racks. Just paper towels! Get a helper to do the rolling (this is fast paced!). Don't use margarine! Use real butter! And finally, eat them quickly as it doesn't take long for them to get stale and soft. Always hold your free hand under your chin while eating these, as you'll lose most of the cookie if you don't.
What a great story! Just have to tip you that if it doesn't take long for them to get stale and soft, you should try adjusting your batter with some water. It's a telltale sign that the batter is too thick if they go soft. They keep crisp for weeks (even months) if they're made thin enough and stored in a tin box, preferebly in a chilly room.
This made me so happy to read happy holidays
My grandma just passed away almost 2 years ago at 96. She was full-blooded Norwegian though born in Minnesota. Krumkake are my favorite Christmas cookies since I was little! We never had oven gloves like Emmy and you’re not doing it right if you don’t burn your finger tips! Grandma occasionally put bandaids on her finger tips as she got older and skin thinner. She had the old cast iron krumkake iron. Mine is electric, and I can never get mine as thin and perfect as grandma’s. I guess no one ever does. Hers would crunch then melt in your mouth! With the electric makers that bake 2 at a time, you need to make an assembly line: one spoons the better on the iron, closes and counts (usually 20-30 seconds) then opens the lid; then two rollers each grab their wooden shaper and a cookie round and roll until the seam side is on the table (usually covered with parchment paper or wax paper) and press slightly to seal the seam. Just as you got your krumkake shaped and set, it’s cool enough to slide off and grab the next hot one! I miss Grandma! I need to teach my husband and daughter. And spend some more time baking with my mom and dad while I still have them! 😢 omg I’ve got all the feels now!
I learned how to make these as a girl along with the Italian Pizzelle cookie which can be made on the same griddle and is left flat and flavored with anise seed. The dough for the Pizzelle is a bit thicker but pretty similar. Fun being Norwegian and Italian.
I'm also Norwegian and I inherited this exact krumkaker iron from my hubby's grandmother years ago, but I still haven't tried making my own. My sister-in-law found the whole process very difficult and she had an electric one, which is supposed to be more forgiving! Unfortunately, the family who used to make it when I was growing up have all passed away, so it's important I continue this tradition for my boys. I think I may finally find the courage to break it out. Thanks for the inspiration!
New England is in the northwest? Emmy, your California roots are showing! I am just yanking your chain--thanks for all the wonderful videos over the years. My kids and I love watching them and trying things out. My son's favorite was tanghulu.
Ok, my brain isn't broken I did hear that correctly.
I literally just Google mapped it to confirm.
🇨🇦ian here.
Who knew?. 😆 Must be a new form of geography, like core math.
I knew New England wasn't in the Northwest 😂 I'm 🇨🇦 and my Parents lived in New Hampshire for years.
hahaha...I had to rewind it to make sure I wasn't imagining what I thought I heard.
so nice to know emmy's got her taste and smell back, i love hearing her describe the scents and flavors of the food she makes. it really brings the experience to her audience on top of just the visuals!
You could put a small marshmallow in the bottom of the cone to prevent filling from dripping out.
That's a good idea.
I’m partial to the drumstick method. Fill the bottom with chocolate
We usally don't fill with anything that dripps or melts
It makes me so happy when people discover krumkake!! I grew up in a small mostly Norwegian town (my family was one of the original families that moved there). I remember for so many years I would help my grandmother make krumkake for Christmas. She gave me her recipe and her krumkake maker recently, we usually beat the sugar and eggs with a stand mixer for 10 minutes on medium to make the batter nice and fluffy, we use only cardamom, and we use 2 to 3 times the amount the recipe calls for because we like the flavor it gives so much, and our recipe uses a small amount of cold water instead of milk. Once we finish making the batter we chill it for at least 1 hour (but overnight is better). I ended up making krumkake for one of the deserts for my wedding back in October and it was a big hit. :)
In the Netherlands we have a similar cookie, “kniepertje”, which is a crispy waffle like this, baked in a similar iron. The name basically is something like “pinchie” from being pinched (“knijpen”, in Dutch) between the two halves of the iron. They are rolled around a stick, into a roll not a cone shape, and we eat them around New Year; the rolled up waffle symbolises the new year that has yet to unfold. 😊
Yes, I was thinking of them too! But I learnt that not everyone in the Netherlands knows about them and it's just a northern-eastern thing. Too bad for the rest of the Dutchies, cause they are so good!
@@Andrea_Modokilu yes, definitely!
Ik kom uit het zuiden en wij eten geen kniepertjes met nieuwjaar. Ze worden wel verpakt verkocht in sommige supermarkten en vroeg me af waarom maar dit is dus het antwoord! Dank!
We have the same in East Frisia, we call them Neejahrskoken!
@@annabear3553 cool!
My mom’s family is Norwegian and we make krum kake every year! It is delightful and I love that you’re sharing it as so few in America know about it! My mom has our multi generations old pan. I have a new electric version!!
Pastry chef tip: Cast iron is not like other pans, for many reasons. One main reason is that when they get hot, they don't stay the same temperature like a regular pan would! They get hotter and hotter, so air on the side of lower heat when cooking with cast iron because it can and WILL burn food much quicker then a normal pan over medium heat!
From MN: A very Norwegian upbringing & town. A common dessert for us. 😊
We usually made these with two people.... One to spoon / cook ... one to roll. Greetings from a fellow Scandinavian MinneSNOWtan. Our krumkake iron has an aluminum base with a round spot to pivot that hinge and to hold things steady on the burner.
@@annieo444, 😉
@@annieo444that’s what my Grandma’s looked like! She grew up in Minnesota, the youngest child of 2 Norwegian emigrants. She just passed away almost two years ago at 96. Still miss her, especially at Christmas!😢 and we did an assembly line just like you described!
That first crunch was just so satisfying!! They look beautiful. Great job, Emmy!!
Edit to add: I am LOVING reading the comments from those who grew up making these alongside their parents and grandparents! Very heartwarming. ❤💚
Indeed, what does this gadget? Is there anything that can do this gadget? Please don't change the title because it's just so unintentionally funny lol
I’m gonna have to agree. I mean the gadget is Norwegian so the title is speaking in an accent lol
This is the absolute definition of a 'unitasker'. (And I own an ebelskiver pan....)
@@wynjones2877 I've considered that you could make takoyaki, ebiyaki, etc, in your apple yummy pan.
Also can make Italian pizzele…. We make them flat, sometimes dip a corner in chocolate and crushed pistacchio, rolled into a cigar and filled with ricotta cream…anyway you make pizzele, they’re delicious, as I am sure are krumkakke
😂😂 perfect!!
Norwegian here. My wife made krumkaker yesterday. We have an electric one, but you can still buy very similar ones to what you showed here new online. The downside with the one you have is of course keeping a steady temperature on both sides, but I do remember both my mother and my grandmother handling that with ease (and a lot of practice, no doubt), so they always came out great. Also, they are best served with a cloudberry cream. That's probably why they're shaped like a cone, because it's ideal to fill with a delicious cloudberry cream. I can't answer for every Norwegian, but I have never had it with ice cream, it's not suited for that.
Here is a basic recipe for multekrem (cloudberry cream):
Ingredients:
1 cup (250g) fresh or frozen cloudberries
1 cup (250ml) heavy whipping cream
1/4 cup (50g) granulated sugar
Instructions:
Rinse the cloudberries and pat them dry.
In a food processor or blender, puree the cloudberries until smooth.
In a large bowl, whip the cream until stiff peaks form.
Gradually add the sugar to the whipped cream, beating until it is well combined.
Fold the cloudberry puree into the whipped cream until it is just combined.
Serve immediately.
What’s a cloud berry?
@@charliemarshaii6722 It is a berry that grows wild in the hills and mountains here in Norway, and you'll also find them in Canada. Its taste is delicate, aromatically sweet, piquant, slightly tangy, creamy and mellow. More information: en.wikipedia.org/wiki/Rubus_chamaemorus
My kids and I loved this video! We make krumkake every year and I do use an electric iron, but I have my Norwegian grandmothers original iron as well. My kids giggled at watching you roll them and mess them up, but what a joy to see our heritage represented on your show!
We make ice cream bowls out of these in summer for a yummy crunchy treat with our desert!
This is a really fun watch! The cookware, the experimentation, just peak Emmy 💁🏾♀️
I had to rewind a few times to see if the pan was initially oiled only to see I hadn’t missed it - very relatable moment 🙂
I knew just from the thumbnail! I own 2, slightly different handles, inherited from my mom and grandmother which both come with a ring that the ball hinge has a dished resting spot. This way you are not lifting the iron all the way off the heat, much easier to flip. Also a tip, if you have an old fashioned iron to use on a stove DON'T use on a glass top stove, it is possible to crack the stove top (we have a friend who actually did that). 2nd tip, store in tins not plastic. They will loose their crisp in plastic.
In my family and area, only hooligans put things *in* krumkake, it is a cookie to eat plain.
KRUMKAKE! A happy food memory from my childhood in North Dakota. I'm not even Norwegian, and I love them.
The timing of this video got me! A few weeks ago, I bought a 1930s cookbook that had two recipes for krumkakes. One mentioned baking them in a “Happy Hooligan” iron, so I spent a ridiculous amount of time looking at vintage krumkake irons. And now we’re blessed with this video. Thanks, Emmy
Be still my heart! One of my most cherished childhood memories is of my mom making krumkake (and a zillion other yummy cookies) for Christmas. Someday I am going to make some myself. This video warms my norske heart.
Being Norwegian, I saw your krumkakejern and got super excited! Yours look fantastic, good job! 😁
I just had krumkaker while celebrating xmas at my mom's place.
God Jul ❤
To clean a electric coffee grinder this style, 1/4 to 1/3 cup raw rice. Blend to powder. Let sit 5 minutes Dump. Wipe, top on, quick pulse to loosen dust. Dump, wipe and repeat until no dust.
The raw rice flour you make pulls the oils out. Not sure if this works on the burr style grinders.
I usually just use the handle of a wooden ladle or something similarly to shape them into cones, but that takes a bit of practice. If I'm feeling lazy, I just press them over a small glass to make a tiny bowl. They're often served with whipped cream and couldberry preserves as a filling.
I'm an American descended from Norwegians and I've been making krumkake for longer than I can remember. We used an electric iron one year but went back to our cast iron the next year because the crisp wasn't the same.
Like others have said in the comments, I roll the cookie onto the cone directly from the iron. We also dip some of them in melted chocolate or almond bark - you hold the tip and dip the open end into the chocolate. They last a long time if you store them in a sealed container but can go soggy on the counter pretty quick.
It's traditional to leave them unfilled but I especially love eating them with licorice ice cream.
Just had these today with cloudberry cream. We made them into little bowls as well as the traditional cones. it’s easy to make them gluten free too and keep the crunch ☺️ happy christmas from northern Norway! 🎄
Oh yeah, krumkaker med multekrem 🤤
I shared this with my cousin whose daughter lives in Norway. So cool. Also, I hear your chickens. So sweet hearing them.
This brings back to many memories making those every Christmas Eve.
omg i loved when u used to test vintage kitchen gadgets so this is SO GOOD
I work at a small nursing home in North Dakota (*lots* of folks of Norwegian descent around here)
We make krumkaka with our residents several times a year. Similar recipe, but we flavor ours with almond extract. And we use an electric iron that came with the wooden dowel, I think we bought it at the local hardware store. We typically let folks choose between powdered sugar, cinnamon sugar, and whipped cream as toppings.
It seems to be similar to pizzelle cookies from Italy but those stay flat. They often make them sandwiching honey or dried fruit and also savoury from different towns in Abruzzi, Italy's knee.
They are even more similar to cialde cookies from Italy, which can be either rolled or flat. Might be considered a variation of pizzelle.
I immediately thought of pizzelles when I saw the iron! I have one and it looks very similar.
Looks like a great comparison would be to a pizzelle. Of course pizzelles are Italian and they are typically flavored with anise. But the fact that they are a very simple cookie, with an ornate embellishment on it definitely reminds me of a pizzelle.
My only question is to they have the same texture? Pizzelles are very crisp and brittle. Pretty light as well. I’ve made my own pizzelles before using an electric pizzelle iron.
Reminds me of a large pizzelle maker.
All you need to do to make an ice cream cone is either pinch the bottom closed before it set or fold the bottom tip up before it sets.
You can find many flavors of batter by searching pizzelle recipes.
I'm Norwegian and Swedish and grew up making these. I have my great grandmothers and my grandma's Krumkake makers as well as a variety of wood cones for rolling them. I roll them right on the iron. I make them every few months. We make a rice whip for filling them and top them off with Lingonberry or Currant Jam. Storing the cones in an airtight container makes them last for quite awhile.
I think Emmy had Christmas mom of two boys brain when she made this video. Hope everyone’s Christmas was festive and drama-free.
Happy New Year!
That would be beautiful in clay... gorgeous
wow those are beautiful!
I'd love to get one of those to try myself those krumkakes seem like theyd go down great at family christmas.
Krumkake iron! I have this same one but mine came with its cast iron holder that sits on the stove. It has a round hole that holds that ball shaped nob at the hinge end and you keep the ball in the hole as you flip the iron over. My Norwegian Grandmother had this and I inherited it. My great grandmother (her mother) came from Jostedahl Norway as a teenager with her two brothers and parents. I make Krumkake with a recipe from my grandmothers Lutheran Ladies church cookbook from the 1950’s and it turns out so good!
I bought a similar spice grinder back in October. I love it. THe removable bowl makes all the difference.
Wow I had no idea Norway had something like this as well! In Switzerland there is something very similar (though less spiced, I think) called Berner Bretzeli (it has nothing to do with bretzels/pretzels)! Also a thin waver cookie made in a cast iron thing and sometimes shaped into cones
I’m a huge cardamom fan and this holiday season I hit on the idea of filling a pepper grinder with cardamom and then I just fresh grind it as needed. It’s awesome! I probably won’t refill it when it runs out - I don’t bake much in the summer, but I’ll fill it again in the fall for sure.
Krumkake!!!! Grew up in MN and these were a Christmas staple ❤❤❤
Wow, so great to see you make krumkaker :)
During Christmas as a kid we always made seven different types (or more), krumkake being one of my favorite. But it does not hold the top spot, that goes to goro (a sweet bread type) and with a large helping of gomme life was very good. Gomme is a form of sweet cheese made of long-boiled milk, sooo good.
In the krumkake we often had whipped cream with cloudberries.
New England is in the northeast of the US. She misspoke.
My grandmother made these for every christmas. She made them perfect every time (after decades of practice) and when the family sat down for christmas dinner we usually filled them with whipped cream and cloudberry jam.
If you are ever in Astoria, Oregon, there's a local ice cream shop called Frite & Scoop. Wonderful frozen custard ice creams by the way! My favorite is the honeycomb Hokey Pokey, which is also their signature flavor.
They do use krumkaker cookies for their ice cream cones... there's a strong Norwegian history to the town, and Swede, and Finn, and Danish, etc.
To fix the issue of the large hole in the bottom of the krumkaker, they drop in an upside down chocolate kiss as a plug. Makes for a fancier version of an ice cream drumstick!
I’m so glad you have that gadget. If you look in the background of Julia Child’s kitchen in the Baking with Julia shows on pbs. Well she had a whole bunch of them hanging. Mostly copper I believe. ❤I saw them and wondered what they were used for.
My family has made these since I was a kid, my aunt always did it but I took it over because they're my FAVORITE! It also frees my aunt up to make other goodies 😊
I have a double pizzelle electric maker. 2 different beautiful patterns. I saw the maker in an Italian grocery store in San Diego. It was around 100 dollars!! I felt so lucky that I found one at a thrift store for 8 dollars!
The crisp cookies have several different flavors to make. I love lemon, anise, cinnamon. I make them flat.
Same for making Krumkake.
I also make a Parmesan and garlic ones, or just make your own savory ones. I place the savory ones on top of a salad. Fancy way to add flair by placing it on top flat or vertical.
FWIW there is a virtually identical Italian cookie called a cialde that could be made on that same iron. The flavor would be different of course.
We used to make similar with my mother, especially if someone came to visit without advanced notice.
We did not have this iron, we just had the batter slightly thinner, poured it on baking sheets and spread the batter a little.
I still make them, never needed any cone to shape them, just twist it in the hand, it firms in couple of seconds. The good without the iron is that the baking sheet keeps them pliable due to heat.
We filled them with whipped cream and berry jams that in Scandinavian countries are having much less sugar than in the USA. The jams there are much fruitier.
Lovely treat! Thanks for another video. I wish you a lovely Christmas Weekend! 🎄☃🎁
We have this in Sweden as well where it's called rånjärn = waferiron. Some of the classic wafers we do is gorån=tastywafers and rullrån= rolled wafers. Crunchy and then melts in your mouth.
I have seen those on travel channel ❤ I believe the trick is to flip an edge onto your cone tool with the off set spatula then roll them off the pan with the tool.
I'm genuinely jealous that you found that at a thrift store!
We use these cakes with creamy deserts, ice cream, or just wipped cream and jam. They turn up for Christmas, new year, as well as summer parties,..., there are no particular rules. The most common shapes are the cone you made, another is just to let it cool in a teacup or something like that, gives them a good shape to hold whipped cream or fluffy custard cream. As you mentioned they are very brittle and easily brake.
Happy holidays Emmy! I hope you get a good break in. Thank you for the content throughout the years and continued inspiration! ❤
Its amazing how many different recipes can be made with the same base ingredients.
This is my favorite Christmas cookie! It's always on my number one as a gift for Christmas since the store bought ones are terrible and my mom always seems to know somebody who makes them. You can serve it with cloudberries and whipped cream, or rice cream!
I haven't had any of those for decades. They're so delicious. I just love your chickens in the background! You can make chocolate on them...so yummy.
Chickens?
If it were just a little bit bigger I could make the craziest Korean pancakes on camping trips!!
Yes yes yes. Every year my grandma and mom would make these for the holidays. They’re my favorite treat!
I love this cookie!!! Especially with ice cream. Crumble them and sprinkle on ice cream.
Also when you buy them in pods instead of ground you can use those seeds to plant in your garden.
these would make great for making ice cream cones
My grandmother was Norwegian. I haven't seen this for over 20 years since she passed. She also made a yulekake. (a not too sweet bread with candied citrus peel and raisins in it ....excellent toasted with tons of butter) Hers were tubular and not conical and most people think they are unfinished canole but they don't understand...The crumbling is in the name. Thank you for remindind me of this, it was comforting. Merry Christmas.
Krum=curved/bent/physically crooked
www.unicornsinthekitchen.com/wp-content/uploads/2016/01/Krumkake-2-700px.jpg
@@SonsOfLorgar Thank you for being such an important part of my grandmother's memory. Aren't strangers on the internet a blessing for us all.
Merry Christmas, Emmy and a Happy New Year
New England is in the NORTHEAST not Northwest. With RI kind of in the middle
Merry Christmas to you and yours
My mother makes these every Christmas. We usually put a combination of whipped cream and jam in them, but they are also good plain
These look really similar to pizzelles (pit-zells), italian cookie that my grandmother always makes. The major difference is that they're often anise-flavoured and they're usually left flat rather than rolled. But they're also really crisp, really thin, really delicate, and they're made with a similar kind of iron. The one my grandmother has is ancient.
I love Krumkaker! You can shove them into a cup too, to create a 'cup' shape, and fill it with fresh whipped cream and cloudberry jam.
I grew up
I grew up in southeast Alaska where there are many Norwegians. My favorite cookies were kruncake.
I am so jealous. Living in Greece for the past 5 years, I did not bring one of these and I really miss it.
Krumkake is a family tradition for my family! We have the krumkake pan from my great heart grandma from Norway!
My wife is from Minnesota and said that her grandmother would make almond and vanilla flavored Krumkaka.
My family's Krumkaker recipe:
1/2 pound butter
1/2 c. sugar
6 beaten eggs
1-ish c. flour
pinch of salt,
boatload of ground cardamom.
Beat butter and sugar, mix in eggs. Add cardamom and salt then enough flour to make a thick batter.
When I used my great-grandmother's manual iron, I found that it works better on a gas stove than electric. An electric iron is much easier (and it comes with a wooden cone for forming).
Aw I am visiting my grandmas to make these today! They are so delicious and fun Xx
Merry Christmas to you and your family, Emmy ❣️
I grew up in the northwest German region of East Frisia near the Dutch border. They are called "Krüllkuchen" in the regional dialect (which sounds very similar to Krumkake) or "Neujahrskuchen" or" Neujahrshörnchen" (New Year's Cake or New Year's Cone/Croissant), because people usually eat them at the end and beginning of the year. They are also typically made with cardamom and filled with whipped cream and enjoyed with a cup of East Frisian Tea.
My parents make Krüllkuchen with an old electric Krüllkuchenmaker that originally belonged to my grandmother. I'm pretty sure the nearby nuclear power plant recognizes some unusual power consumption when my parents make them.
growing up i always used to eat these with powdered sugar on top and they’re still to this day some of my favorite cookies !
I would love one filled with cream and chocolate like a cannoli 🤤
This must have been what they were doing at the world's faire when they came up with the ice cream cone. The ice cream people ran out of cups and there was a "waffle" place next door. They did the cone thing and used them for the ice cream, or so this is as I recall hearing it anyway.
Now you've got ice cream cones Emmy.😆
Ah, what a surprise to see you making something Norwegian like this! Especially since I just finished baking a special Norwegian christmas treat as well, lol. Been thinking all day that I'd love to see any of the food channels I follow make some Norwegian holiday treats. I'd especially love to see someone attempt what I make every year, cause it's not just Norwegian but very regional specific to my home town and surrounding area; namely Rengakake! Or, as I like to call them; spiralbuns XD
You can make traditional Italian Christmas treats, Pizzelle, with it too! (“Pizza-lay”). Get the right batter recipe for those.
I have an Alfred Andersen heart shaped cast iron waffle maker with the heat ring/swivel that is an antique! It makes beautiful heart shaped waffles! I guess Griswold had bought them. If you want a thicker waffle you need to make your waffle batter thicker than normal as the weight of the cast iron really puts weight on the waffle! So delicious!
jotul made some beautiful, enameled wood stoves too. the last one i saw was a gorgeous dark green. husband was a stone/block/brick mason and installed a couple of them.
Merry Christmas Emmy and family.
I have my mom's griddle and mine, you right takes a bit to get the right temp. Have to balance the temp, the thickness, flipping it.
Ours have a ring that goes on the burner that allows you to rotate them so light brown on both sides. The cone disappeared years ago. My brother was a drummer, so mom stole a set of drumsticks that were used to roll them.
Still use to this day.
It's a labor of love though, waste a bunch of the batter, once you get it right, you stand there like an assembly line or you have to start all over.
But yum
It's not only Norwegian, it's also a well-known East Frisian New Year's specialty - you roll them while they're still hot and fill them with whipped cream when cold.
They use it in Sweden too, the northen part, Jämtland near the Norwegian border.
seems rather delithful !
You can also mould them in a cup for dessert purposes. Easier to fill. Genuine norwegian way. I just make them flat because they take up so much space in the tin.
Yoooo that crunch was crazy
The first time my husband and I made pizelle cookies together, I’d chosen a recipe from somewhere online. We were in the kitchen for easily half of a day. The recipe was HUGE and we ended up making over 400 cookies from the one recipe. It wasn’t doubled or anything. We were eating those things for ages.
I have my grandmothers Krumkaka iron. I made it with one of my neighbors years ago. We didn't have unsalted butter and her kitchen was black when we got done. For Christmas that year, my husband gave me an electric iron. I am Norwegian. My Grandmother served it with a mini marshmellow in the bottom then filled with whipped cream. Now every year when my family gets together to make lefsa, my nephew and I make Krumkaka on my double electric iron. We called the failed ones the 'tasters'.
Great job, Emmy! Kinda surprised that you didn't think of the obvious use for them - ice cream cones!
I'm Norwegian and grew up with krumkake. I love it....although I'll never be one to make it. The fragility of them would make me crazy!