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Host Zoe Francois' Swedish creme with lingonberry jam, raspberries and krumkake, as seen on Zoe Bakes, season 2.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 50 minutes


Course: Desserts
Cuisine: Norwegian
Servings: 24 krumkake



  • 4 eggs
  • 1 cup (200g) granulated sugar
  • 1/2 cup (113g) unsalted butter melted
  • 1/2 tsp vanilla extract make your own
  • 1 1/2 cups (195g) all-purpose flour
  • 2 tbsp corn starch
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cardamom
  • pinch of salt


  • In a stand mixer fitted with a paddle attachment, beat eggs and sugar until light yellow. Add melted butter, vanilla, cinnamon, cardamom and ginger, and mix until combined. In a medium bowl, whisk together the flour, cornstarch, cinnamon, ginger and cardamom. Add to the egg mixture and mix until combined. 
  • Preheat the krumkake iron. When the iron is hot, spoon about a tablespoon of batter on top of each mold and close the iron. Cook for about a minute, or until desired darkness. Cool around a wooden dowel if you want a cone shape, or lay flat on a cooling rack. Repeat with remaining batter.