Krumkake - not Krumkie

One fun culinary experience I enjoyed while grandma and aunt Niki came to visit involved making Krumkakes or as Kaitlyn calls them - "i keam cone." We made three versions of Krumkakes - mildly savory with basil and oregano (on video), spicy tomato krumkake and a sweet Krumkake.


In an effort to make this blog a little more exciting, I recorded the process of baking and molding the Krumkake. Please note that I called it a krumkie, but it's actually a KrumKake!





Here is a photo of the batter. It is thin and has a similar consistency to crepes.


Basil & Parsley Krumkakes

• 2/3 cup water
• 1/2 stick butter, melted in water
• <>
• 1 teaspoon kosher salt
  
• 1 cup all purpose flour
• 1 egg
  
• fresh parsley
• dried basil
  

Spicy Tomato Krumkakes
I apologize, but I don't have an exact recipe as we were having fun experimenting. In general, we omitted all of the vanilla and all but one tablespoon of sugar. We added 1/3 cup of spicy tortilla soup to the water and one teaspoon kosher salt to the flour.

Sweet Krumkakes

• 2/3 cup water
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1 cup all purpose flour
• pinch of kosher salt
• 1 egg

Kaitlyn said the sweet Krumkakes were 'tasty!'