This is the Hagen family’s traditional recipe for krumkaker—these crispy and light wafers are a Christmas favorite, typically made in a cylinder or a cone shape. For an extra rich treat, fill them with whipped cream. If you do not have a krumkaker iron, a pizzelle or other wafer iron can also be used.


  • 4 lg eggs
  • ¾ C (160 g) sugar
  • ⅞ C (200 g) butter, melted and cooled
  • 1⅔ C (200 g) flour
  • 1 tsp (2 g) ground cardamom


Cream together eggs and sugar. Add butter, flour and cardamom; mix well. Let batter rest 1 hour; drop a large spoonful into the center of a krumkaker iron. Cook for 1 minute until light brown, then quickly roll wafer around a stick (about as thick as a finger) or wooden cone form to hold curled shape; remove from stick and set aside to cool.

  • Prep time: 12 minutes.
  • Cook time: 1 minute.
  • Makes about 3 dozen, serving size is 2 pieces.

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