A large thin cookie made from batter poured into an embossed mold with hinged plates.
[Norwegian : krum, curved, crooked (from Middle Low German , from Old High German krump) + kake, cake (from Old Norse kaka).]
REGIONAL NOTE Scandinavian immigrants in the 19th century flocked to the Upper Midwest. The English they learned was augmented by Scandinavian words for their native food and customs. Thus we have krumkake, a large, light, very thin Norwegian cookie made from an egg-based batter poured into an embossed hinged iron similar to a waffle iron. Peeled off the iron while warm and pliable, each krumkake is then rolled around a cone-shaped metal tube so that it hardens in that shape and is filled with sweetened whipped cream. Cookbooks have spread the popularity of krumkake beyond Wisconsin and Minnesota.
