Norwegian Krumkake

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