What does the batter in this krumkake recipe consist of?

Equal parts wheat flour, butter and sugar – 125 grams of each – plus 5 egg whites. The recipe from Henriette Schønberg Erken's "Stor kokebok" (1914, p. 563) thus uses no egg yolks.

How do I make the batter correctly?

The butter is softened and creamed white with the sugar. Then the flour is added, and finally the stiffly whipped egg whites, which are gently folded in.

How are the krumkaker baked and shaped?

They are baked in a krumkake iron until light golden, and rolled (around a rolling pin or cone) while they are still warm and soft. The recipe makes about 35 cakes.

Krumkake I

Name: Krumkake I
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 35 servings
Cuisine: Norwegian
Ingredients: 125 g wheat flour; 125 g butter (room temperature); 125 g sugar; 5 pcs egg whites

Krumkaker (thin rolled wafer cookies) of equal parts butter, sugar and wheat flour with five stiffly whipped egg whites, baked light golden in a krumkake iron.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 563 (falt i det fri)

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About the dish

The first of four krumkake recipes on this page in "Stor kokebok" (1914). Here only egg whites are used, which gives crisp, pale cakes.

How to make it

1
Cream butter and sugar
Soften the butter and cream it white with the sugar.
2
Mix in flour and whites
Stir in the wheat flour. Whip the egg whites stiff and gently fold them into the batter.
3
Bake and roll
Bake the cakes light golden in a hot krumkake iron and roll them around a cone while they are warm.

Changes from the original

Gram measurements kept, but the method has been written out in numbered steps in modern Norwegian.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1914 (proofread, p. 563)~83% of the text changedremovedadded

125 ~~g hvetemel.~~ gr. hvetemel 125 g gr. smør ~~(romtemperert).~~ 125 ~~g sukker.~~ gr. sukker 5 ~~stk~~ eggehviter. ~~Gjør smøret~~ Smørret gjøres bløtt og ~~rør det~~ røres hvitt med ~~sukkeret.. Rør inn hvetemelet. Visp eggehvitene stive og vend dem forsiktig inn i røren.. Stek kakene lysegulbrune i varmt krumkakejern~~ sukkeret, tilsættes melet og ~~krum dem over en stokk mens~~ de ~~er varme.~~ stivvispede hviter. Stekes i jernet lysegulbrune, krummes.

Note on Modernised

Gramoppgivelser beholdt, men fremgangsmåten er skrevet ut i nummererte trinn på moderne norsk.

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Frequently asked questions

What does the batter in this krumkake recipe consist of?: Equal parts wheat flour, butter and sugar – 125 grams of each – plus 5 egg whites. The recipe from Henriette Schønberg Erken's "Stor kokebok" (1914, p. 563) thus uses no egg yolks.
How do I make the batter correctly?: The butter is softened and creamed white with the sugar. Then the flour is added, and finally the stiffly whipped egg whites, which are gently folded in.
How are the krumkaker baked and shaped?: They are baked in a krumkake iron until light golden, and rolled (around a rolling pin or cone) while they are still warm and soft. The recipe makes about 35 cakes.

Equipment for this dish

Stand mixer →Erken kneaded and whisked by hand for ages – a stand mixer does the work for you.Engrospris.no

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