Norwegian Krumkake (Norwegian Dessert)

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Beat the egg and sugar until the mixture thickens.
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Melt the butter and let it cool slightly, then add the butter to the egg mixture.
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Mix the spices and then slowly add the flour while stirring to avoid lumps.
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Let the dough rest for at least 30 minutes. This improves the texture of the krumkaker.
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Pour about a heaping tablespoon of batter onto the griddle and bake. If the dough is too thick, add a little water.
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While still hot, shape the krumkake with a wooden krumkake rolling pin or over a mug (if using a mug, make them a little thicker). The krumkaker hardens quickly, so you can let them sit on the rolling pin/glass until the next krumkake is ready to shape.
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Once completely cooled, store the krumkaker in a metal or glass tin lined with paper towels on the bottom. You can freeze them too!

foods：
3 large eggs
3/4 cup sugar
2/3 cup butter
1 teaspoon cardamom
1 pinch of nutmeg
1/2 teaspoon salt
1 1/4 cup flour
water splash