A lot like pizzelles (Italian waffle cookies), these are krumkaker, a Norwegian specialty. You will need a krumkake iron, available at kitchen stores, and a wooden cone to shape them. (If you don’t have a wooden cone, try a large, smooth-necked glass soda bottle.)


4 eggs
1 cup (2 sticks) unsalted butter, melted
1 cup sugar
1-1/2 cups flour
2 tablespoons cornstarch
1/2 teaspoon vanilla extract or ground cardamom


Lightly grease iron and heat to medium-high. In a medium bowl, beat eggs with melted butter. Add sugar, then flour, ½ cup at a time, just until incorporated – do not overmix. Stir in remaining ingredients. Beat until batter is smooth (it will be thick). Drop a heaping tablespoon of batter onto the center of the griddle and close lid. Let batter settle a moment and then squeeze handles tight. Wait for steam to stop. Open lid – the cake should be lightly browned. (Like pancakes or crepes, the first couple will not be your best.) Remove with a spatula to a cookie sheet. Working quickly, wrap warm cake around bottom of a wooden cone to shape. The bottom should be open. Let it rest, seam side down, on a cookie sheet to seal the seam. Repeat with remaining batter. When cool, gently place cones in a tin lined with waxed paper. Store in a cool, dark place.

For the filling


1 pint strawberries, fresh or frozen
2 cups whipped cream (Elsie sometimes uses Cool Whip)


Fold berries into whipped cream and refrigerate until it’s time to make the cones. If you use frozen strawberries, use unsweetened and drain the juice after thawing. Yield: filling for 6 cones

Cooking & Recipes


3 dozen cones

Preparation Time: 

60 minutes

Start to Finish Time: 

60 minutes

Preparation Method

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