Norwegian Krumkake

Why this dinner works

Most weeknight one-pot dinners ask you to choose between two evils: a five-ingredient bowl that tastes like the inside of a saucepan, or a recipe so layered it eats your entire evening. Norwegian Krumkake sits comfortably in the middle. It draws on Norway traditions where building flavor in stages — aromatics, then spice, then the slow swell of liquid into starch — is just how dinner gets made on a regular Tuesday.

The whole thing comes together in about 73 minutes in a single skillet, which means dinner from idea to table is shorter than most podcast episodes. We've leaned on the everyday 8 ingredients listed below, but in the notes after the recipe you'll find the small swaps and shortcuts that make this dish forgiving when your fridge is half-empty.

Method

1. Step 1. ▢
2. Step 2. Whisk the egg and sugar until the mixture thickens.
3. Step 3. ▢
4. Step 4. Melt the butter and let it cool slightly, then add the butter to the egg mixture.
5. Step 5. ▢
6. Step 6. Mix in spices and then slowly add the flour while stirring to avoid lumps.
7. Step 7. ▢
8. Step 8. Let the batter rest for at least 30 minutes. This improves the texture of the krumkaker.
9. Step 9. ▢
10. Step 10. Spoon about one heaping tablespoon of batter onto iron and bake. If the batter is too thick, add some water to it.
11. Step 11. ▢
12. Step 12. 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.
13. Step 13. ▢
14. Step 14. After completely cooled, store the krumkaker in a metal or glass tin lined with paper towels at the bottom. You can also freeze them!

Cook's notes

One pan, fewer dishes. Use the widest, heaviest skillet you own with a tight-fitting lid. The wider base means faster browning at the start; the lid traps the gentle steam that finishes the dish without scorching the bottom.

Salt as you go. Season the aromatics, season the protein, season the liquid before it reduces. By the time you taste at the end, the only adjustment is usually acid — a squeeze of lemon, a splash of vinegar, a final crack of pepper.

Make it ahead. Like most one-pot dinners with norway roots, the leftovers are arguably better the next day. Cool quickly, refrigerate within two hours, and reheat gently with a splash of water or stock to loosen things back up.

Pairings & serving

This one feels best in a 4-bowl spread with a sharp green salad and something cold to drink. If you want to stretch it for unexpected company, double the liquid and a single starchy ingredient — rice, pasta, potatoes, depending on the recipe — and the whole pan grows without much extra work.

Watch it cooked

If you're a visual learner, there's a free walkthrough of this dish on YouTube.

Original recipe inspiration: source.