Norwegian Krumkake

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   Whisk the egg and sugar until the mixture thickens.

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   Melt the butter and let it cool slightly, then add the butter to the egg mixture.

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   Mix in spices and then slowly add the flour while stirring to avoid lumps.

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

   30 minutes
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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!

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