Norwegian Krumkake

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2. Whisk the egg and sugar until the mixture thickens.
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4. Melt the butter and let it cool slightly, then add the butter to the egg mixture.
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6. Mix in spices and then slowly add the flour while stirring to avoid lumps.
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8. Let the batter rest for at least 30 minutes. This improves the texture of the krumkaker.
   30 minutes
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10. 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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12. 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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14. After completely cooled, store the krumkaker in a metal or glass tin lined with paper towels at the bottom. You can also freeze them!

Cooking notes

Baked goods are unforgiving with rounding — use weights rather than volumes whenever possible, and verify pan capacity if you scale up or down significantly.

For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.

When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.