Let’s Make Krumkake!

2017-12-14T20:13:32+00:00By |

Here it is…. the Christmas Season! O M G! So exciting! So busy! How and the heck did it get here so fast?!?!?!

The holidays always have us thinking about our traditions and FOOD! Oh how I love delicious food! Especially all the delicious Scandinavian treats. Lefse, sandbakkels, krumkake, rosettes, the list goes on. We’ve already cranked out all our of lefse to get us through December. After that, well, it could be some serious withdrawals. :) 

Anyhow, I thought it would be a great idea to share with you my latest krumkake session. I had the best help from my hubby. He’s a pretty darn good cookie roller! But unfortunately my photography skills haven’t improved any. But I think you’ll get the idea. I use my favorite recipe from master Scandinavian Baker, Beatrice Ojakangas. Love my copy of The Great Scandinavian Baking Book. 

Super simple ingredients: Sugar, eggs, milk, flour and butter. That’s it! 

So I missed the steps (again) of the mixing. But it’s just mixing the butter, sugar and eggs til their whipped and lemon colored. Add flour and milk til blended. And then fast forward to a preheated baker!

I love my electric baker. Consistent temperature and 2 at a time really speeds up the production. No matter, if an electric or stovetop baker, that you have preheated your baker. And maybe even a quick spritz of non-stick cooking spray before that first one goes on. 

I use my regular ole spoon from my kitchen’s silverware drawer. It would amount to like a tablespoon of batter. 

Close the lid and watch closely. BE CAREFUL of the hot steam!! Please. These babies take seconds, not minutes. Like 30 seconds or less. But cook to your preference. I like mine a little golden brown. Some like them really blond and others really golden brown. Do whatever your Grandma tells you to do! 

Nice and lacy, super thin. And I think this may have been the only 2 I didn’t get stuck together in the center!

Slide of the baker and immediately roll over the cone shaped roller. Yes, they are hot, but you can’t waste any time here. I’m sorry to be so hard on you. But just trust me. Really, who needs fingerprints? 

I like to rest my krumkake for a few moments with the seam side down. Keeps them in a nice cone shape. 

Then very gently slide off the cone rollers. It really is ideal to have 2 cone rollers when using a double baker. 

Beatrice’s recipe makes a nice batch, yielding a couple dozen or more. So make sure you keep these beauties out of the humidity when you’re done. It’s their biggest downfall. I only make krumkake in the winter because of it. In honesty though, they won’t last long. You can’t stop at one! 

Now go on, you got this! Have fun making your own!! 

Krumkake – From Beatrice Ojakangas

1 cup sugar
1/2 c softened butter
2 eggs
1 cup milk
1 1/2 c all purpose flour
water if necessary

In medium bowl, cream sugar with the butter. Beat in the eggs until mixture is light and lemon colored. Beat in the milk and flour until blended and smooth. If the mixture becomes to thick, add just enough water to thin. 



2017-04-27T20:01:19+00:00By |

Rosettes by Betty Crocker


  • 2 eggs
  • 2 tsp sugar
  • 1 cup milk
  • 3 tsp vanilla extract
  • 1 c flour
  • 1/4 tsp salt


In a bowl beat together eggs and sugar. Stir in milk and vanilla. Combine with flour and salt until smooth. Heat oil for deep frying to 375 degrees. Heat rosette iron in the hot oil, then dip in batter. Fry 1 to 2 minutes. Remove onto paper towels.

Lefse (without potatoes!) by Vicky

2016-12-30T16:21:22+00:00By |

Lefse (without potatoes!) by Vicky


  • 4 Cups flour
  • 2 tsp salt
  • 2 cups scalded milk
  • Butter....I use about 1 stick which I melt into the milk.


Mix together and fry as usual.

Vicky wrote in asking us if people still make lefse without potatoes. Well, you bet they do! But you know what? I don’t know how! So sweet Vicky shared with us her families recipe! Thank you Vicky!

Here’s a litte from Vicky, “I use a 50 year old electric fry pan, my dad bought me for my wedding.   I usually make a double batch and freeze some for my kids to take home. I learned to make lefse from my mom, Joan and also from my grandmother Lizzie, who used to make it on the top of her cookstove.  I am glad I can share our family’s recipe.”


Top 5 Frequently Asked Questions

2017-11-13T22:43:30+00:00By |

We’ve been doing lefse for quite a while now. I am not going to go so far as saying we are experts but we are pretty darn close!  :-D Over the years we have been asked many, many questions from our customers and lefse lovers across the nation. We’ve actually compiled a very nice list of FAQ’s which we share on our All About Lefse Page. This list covers the top questions we get on the lefse recipe. 

Top 5 Lefse Recipe Questions

  1. Q: What kind of potatoes are the best for making lefse?
    A: Russets!! They are just such a hardy potato and hold up great during the boiling process. So when you go shopping for your potatoes pick up a bag of nice firm russet potatoes that are uniform in size. If you can, choose the Idaho russets.
  2. Q: Why are the edges of my lefse crispy?
    A: Crispy edges are almost always the result of the edges of the lefse being rolled to thin. You want to roll a uniformly thick sheet of lefse, right to the edges. The tip? Pick up your rolling pin when you get to the edge, don’t roll past.
  3. Q: Why is my lefse dough so sticky?
    A: Uff Da! What a pain in the butt sticky lefse dough is! So how’d it happen? The potatoes were over cooked. So when you are boiling your spuds up, you want them cooked until just fork tender. If you poke the potatoes with a fork and they fall apart they are overdone for lefse. A little on the firmer side is always better.
  4. Q: Can I make my lefse patties a day in advance?
    A: Ummm, nope. Patties just start “breaking” down overnight. Not sure if that’s the right word, but they can get watery and discolored. Making a few hours in advance – no problem. Just keep them on the cooler side.
  5. Q: Can I substitute ingredients?
    A: Well you can but that makes a huge impact on flavor, texture, performance and results. It’s lefse people, it’s tradition. Why mess with it? Besides, I don’t think the lefse itself is loaded with calories but I know the butter, sugar, sausages, jellies and all the yummy stuff you put on it is! :)

Stay tuned for our next list of the Top 5 Lefse Equipment Questions.

Now. Do you have a question for us? Send us an email and if our lefse gurus determine it’s a good one we’ll send you a free gift!

Happy Lefse Time!

Lefse, Not just for Norwegians Anymore!

2017-11-13T22:43:30+00:00By |

I would imagine your history with lefse isn’t much different than mine. Your great great great’s, great great’s and long line of Norwegians made lefse and taught all the following generations how to do it. But my long line of Norwegians is now quite a “blended melting pot”. My mostly Norwegian Dad married my mostly French/Italian Mom. And my husband’s ancestry is German/Polish, making my children quite a blend!

But guess what? We all love lefse! So this past weekend I ran over to my in-law’s and taught them how to make lefse. The little ones are always so eager to learn.

And get their hands dirty! My sweet little niece had us in fits of giggles with comments like, “It’s so squishy!”

We were quickly onto the most “scary” part – rolling! I’ve taught a lot of people how to roll and most all of them were so nervous about rolling out the lefse.

It turns out they were just worried it wouldn’t turn into a circle. Well who cares! Because guess what? They all taste delicious whether they are circles or shaped like amoeba’s (that’s my moms favorite shape). Here my sister-in-law rocks it! Start with an oval and work it out. And my other sweet, not-so-little anymore, niece is cooking up a storm.

We turned out a nice double batch of lefse and may have sampled a few during the process. It’s soooo good hot of the grill.