I did make the mistake, early on, of applying linguistic rules to Norwegian krum kaka - before I'd ever seen any - and thinking it must be some kind of crumb cake, possibly like my favorite coffee cake with the butter-cinnamon-brown sugar crumble on top.
It has more in common with an Italian pizzelle than anything else, although mercifully not licorice flavored. Also, unlike any pizzelle I've ever had, it melts away in your mouth like cotton candy, leaving you to wonder if it was ever there at all.
You make the batter,
heat the krumkake iron,
cook it, flipping at least once, roll it around a wooden cone,
and then slide it off the cone when cool.
Some people fill them; we don't. We have NEVER had to figure out how to store them.