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    Home » Recipes » Desserts

    Cream of Wheat – Czech Krupicová kaše

    Published: Jan 23, 2021 · Modified: Jun 1, 2024 by Petra Kupská | Cook Like Czechs · 30 Comments

    Jump to Recipe
    • 2.0Kshares

    It is hard not to fall in love with Czech Krupicová kaše. This creamy porridge, easily made from Cream of Wheat, holds a special place in the hearts of many, especially children. Let's learn how to make it from scratch!

    krupicova kase czech cream of wheat semolina porridge

    ➜ What is Krupicová kaše

    In Czech cooking, Krupicová kaše is a delicious sweet dish made from cream of wheat and milk. For an authentic Czech experience, generously sprinkle the top with a mixture of cocoa powder and sugar. A finishing touch of melted butter is also essential.

    Also known as "Pohádka mládí" or "Fairy tale of youth," Krupicová kaše is the perfect comfort food. It is often lovingly prepared by Bohemian grandmas for their grandchildren.

    The best way to enjoy Krupicová kaše is to indulge in it for breakfast or dinner.

    How to say Krupicová kaše anglicky (in English)? The possible translation is cream of wheat, cream of semolina, or semolina porridge.

    ➜ Pronunciation

    I recorded a short audio clip to help with pronouncing the Czech words "Krupicová kaše." Feel free to listen!

    ➜ Ingredients

    The main ingredient to make Krupicová kaše is coarse semolina, known in Czech as Krupička.

    In the U.S., there is a product called Cream of Wheat, which is the closest thing to Czech Krupička. From what I have gathered from various food-related discussions on the internet, cream of wheat should work just fine in this recipe.

    czech krupička

    For the Kaše part

    • Cream of wheat (in Czech, Krupička)
    • Whole milk

    For the topping

    • Granulated sugar; or powdered sugar for those who don't like when sugar crunches between their teeth.
    • Powdered cocoa; unsweetened (not Czech Granko)
    • Unsalted butter; melted
    Labeled ingredients to make Czech Krupicová kaše.

    ➜ How to make Czech Krupicová kaše

    STEP 1: Pour the milk into a saucepan and place it on the stove. Heat it over medium-high heat until it is lukewarm, but not hot.

    Remove the milk from the heat and stir in the Cream of Wheat, whisking gently to prevent lumps from forming. Return the saucepan to the heat (see photo 1).

    STEP 2: Cook until thickened, stirring constantly to avoid lumps (see photo 2).

    Never leave cooking Kaše unattended or without stirring, as it can easily burn on the bottom of the saucepan.

    krupicová kaše cooking in a pot

    STEP 3: Spread the cooked cream of wheat on a wide plate and sprinkle it with granulated sugar mixed with cocoa powder.

    STEP 4: Pour over the melted butter. Serve immediately.

    Krupicová kaše isn't naturally sweet, so generously sprinkle the top with sugar and cocoa powder, then drizzle with melted butter.

    TIP: You can also slice cold butter into thin pieces and lay them on the surface of the Krupicová kaše before serving. The butter will melt as you enjoy this treat.

    ➜ Topping

    There are several toppings you can use for Krupicová kaše. Our family's favorite is a mixture of granulated sugar and dark cocoa powder (not Granko).

    krupicová kaše topping cocoa powder sugar

    ➜ Cook’s Tips

    • Using granulated sugar in the topping will give it a crunchy texture. If you prefer a smoother consistency, feel free to substitute granulated sugar with powdered sugar.
    • In addition to cocoa powder, some Czechs also enjoy sprinkling Krupicová kaše with a combination of ground cinnamon and sugar.
    • Besides the usual topping ingredients, you can also enhance your meal with fruit, maple syrup, or honey.
    semolina porridge czech krupicova kase

    ➜ How to eat Krupicová kaše

    Just so you know, in the Czech Republic, there are two passionate groups of people who defend their preferred way of eating Krupicová kaše.

    The first group insists that the Kaše must be thoroughly mixed before eating. The second group believes in eating the Kaše in a circular motion around the edges of the plate, gradually working toward the center, where most of the topping and butter usually gather.

    Personally, I belong to the second group. The practical reason for this method is that the Kaše is cooler around the edges and too hot in the middle to start there.

    ➜ Quick notes

    • My grandpa Antonín used to make the best Krupicová kaše. His secret ingredient was a spoonful of honey he added to the dish. Kaše then tasted even more delicious.
    • Some Czechs call this dish "baby goulash." This nickname likely dates back to the time when Czech men were served this meal during their military service, around the second half of the last century.

    More Czech desserts:

    • Lívance – yeasted pancakes with cinnamon
    • Bábovka – marbled bundt cake
    • Kefírka – buttermilk sheet cake
    • Chocolate pudding with cornstarch – čokoládový pudink

    Tried this recipe?

    Leave a review down in the comments! ⭐⭐⭐⭐⭐

    Other readers and I love hearing what you think. Stay in touch by following me on Facebook and Pinterest. For more Czech stuff, subscribe to my newsletter!

    czech krupicova kase recipe

    Krupicová kaše

    Author: Petra Kupská | Cook Like Czechs
    Here is a recipe for Krupicová kaše, a Czech-style porridge made from Cream of Wheat. Sprinkled with cocoa powder and sugar, topped with melted butter.
    5 from 10 votes
    Prevent your screen from going dark
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    Prep Time: 5 minutes mins
    Cook Time: 10 minutes mins
    Total Time: 15 minutes mins
    Servings: 2

    Tap or hover to scale

    Ingredients 

    • 2 cups milk
    • 4 heaped Tablespoons Cream of Wheat

    Topping

    • 2 Tablespoons cocoa powder unsweetened
    • ½ cup granulated sugar
    • 3 Tablespoons unsalted butter melted

    Instructions 

    • Pour 2 cups milk into a saucepan and place it on the stove. Heat the milk over medium-high heat until it is lukewarm, but not hot.
    • Remove the milk from the heat and stir in 4 heaped Tablespoons Cream of Wheat. Whisk gently to prevent lumps from forming. Return the saucepan to the heat.
    • Still over medium heat, cook until thickened. Stir constantly to avoid lumps.
    • Spread the Krupicová kaše on a wide plate and generously sprinkle with a mixture of granulated sugar and dark cocoa powder.
    • Pour over the melted butter (each portion about 1 and ½ Tablespoon) and serve immediately.

    Notes

    • The basic recipe makes 2 portions.
    • The Czech substitute for Cream of Wheat is Dětská krupička.
    • Using granulated sugar in the topping will give it a crunchy texture. If you prefer a smoother consistency, feel free to substitute granulated sugar with powdered sugar.
    • In addition to cocoa powder, some Czechs also enjoy sprinkling Krupicová kaše with a combination of ground cinnamon and sugar.
    • How to eat Krupicová kaše? I suggest eating it in a circular motion around the edges of the plate, gradually working toward the center, where there is usually most of the topping and butter.

    Nutritional estimate pro serving

    Calories: 513kcal | Carbohydrates: 66g | Protein: 10g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 100mg | Potassium: 456mg | Fiber: 2g | Sugar: 63g | Vitamin A: 926IU | Calcium: 331mg | Iron: 1mg
    Servings: 2
    Calories pro serving: 513
    Course: Dessert
    Cuisine: Czech
    Keyword: cream of wheat, krupicová kaše
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    Do you like the recipe?I would be happy for your feedback! Please, rate the recipe and share your opinion or questions in comments bellow. Thank you very much.
    • 2.0Kshares

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    Comments

    1. Blazena says

      February 02, 2021 at 12:18 pm

      5 stars
      My dad always added one egg in krupicova kase, topping it with coarse sugar cinnamon combo. We loved this meal.

      Reply
      • Tamara says

        March 07, 2022 at 4:39 pm

        5 stars
        TIL my Mom gave me dessert for breakfast in the winters before school.

        Reply
      • Dolores says

        April 15, 2023 at 8:36 pm

        I think mother used cream of rice served the same way on a flat plate sprinkled with a lot of cinnamon and sugar.

        Reply
        • Anicka Cooklikeczechs.com says

          July 23, 2023 at 12:35 pm

          Thank you for your feedback, Dolores. There are many variations on krupicova kase - this one sure sounds lovely!

          Reply
    2. Jaroslav Dohnal says

      August 03, 2021 at 4:08 pm

      5 stars
      My father always reserved a little milk and mixed this with the semolina, slowly adding it when the milk becomes hot. I always thought that was to prevent lumps. I've always done it that way and have never had lumps. 🙂

      Reply
      • Petra Kupská says

        August 03, 2021 at 5:09 pm

        Ahoj Jaroslav, thank you for your insightful comment 🙂 You're right, this is a great method to make "krupicová kaše" smooth. At my house, I make a classic Czech powder pudding this way. Exactly as you describe: whisk it in a little lukewarm milk, and then slowly add to the warm milk, stirring constantly, cook and serve! 🙂

        Reply
    3. Wilbert says

      October 05, 2022 at 6:08 pm

      I loved my grandma's apple strudel, can you please remind me how to make it correctly. Thank you!!

      Reply
      • Petra Kupská says

        October 10, 2022 at 2:13 pm

        Hi Wilbert, I have two recipes for apple strudel here. One is a traditional one made with elastic dough, you can find the recipe here: traditional apple strudel. The second recipe is very simple because you need store-bought puff pastry to make it. Recipe here: puff pastry apple strudel
        If you need to add any information, feel free to ask!

        Reply
    4. Wilbert says

      October 05, 2022 at 6:09 pm

      5 stars
      Loved it

      Reply
      • Petra Kupská says

        October 10, 2022 at 2:04 pm

        Thank you for your kind comment! 🙂

        Reply
    5. Jan Kosek says

      December 11, 2022 at 2:19 pm

      As children, we called it "Heaven`s concrete" (nebeský beton), due to its consistence.

      Reply
      • Petra Kupská says

        December 11, 2022 at 3:45 pm

        I have to smile, Jan, because you describe exactly what happened when my son made krupicova kase once. He put too much semolina in the milk so that there was a spoonful standing in it 🙂

        Reply
    6. Xenia says

      January 19, 2023 at 10:53 pm

      5 stars
      This is EXACTLY the way my Slovak mother made this, including serving it in a shallow bowl, sprinkled with cinnamon sugar, and pats of butter!! I will have to try it with cocoa powder! Thank you for the recipe, as I cant wait to make it with your recipe, in honor of my mama!

      Reply
      • Petra Kupská says

        January 21, 2023 at 9:53 am

        Thank you for your nice words. My dad used to make this dish in our house. If we didn't have cocoa powder, he also sprinkled the porridge with cinnamon and sugar. What a treat!

        Reply
    7. Charles (Karel) says

      October 03, 2023 at 6:47 am

      I'm 62 years old and still make this for myself, thanks for the tip with the honey and cinnamon, I call it the ultimate in comfort food. 5 stars

      Reply
    8. caring cihlar says

      December 14, 2023 at 9:00 pm

      5 stars
      just like my mother thanks for the recipe and the sweet memories 😘

      Reply
      • Anicka Cooklikeczechs.com says

        December 15, 2023 at 1:21 pm

        Thank you for your comment! I am happy the recipe brought back nice memories 🙂
        Greetings from the Czech Republic.

        Reply
    9. Beverly Kall says

      April 23, 2024 at 1:55 pm

      5 stars
      My Polish Mom would cook Cream of wheat the night before, putting it on a dinner or pie plate to cool and set for breakfast. It went into the fridge til morning, then it was cut into pie-shaped wedges and fried in butter til browned and crispy on the outside and creamy on the inside, topped with cinnamon sugar. Your toppings also go great with Mom's version! T.Y.

      Reply
      • Anicka Cooklikeczechs.com says

        June 23, 2024 at 4:55 pm

        Beverly, thank you for the comment and sharing these lovely memories.

        Reply
    10. Theodora says

      May 16, 2024 at 3:37 pm

      grandma made this for us, but she used cinnamon. I still eat this

      Reply
      • Anicka Cooklikeczechs.com says

        June 23, 2024 at 4:57 pm

        Thank you for your comment, Theodora!
        Greetings from the Czech Republic.

        Reply
    11. Bob says

      June 01, 2024 at 1:22 pm

      5 stars
      This was a staple growing up. After over 70 years I still enjoy it, usually with just brown sugar on it. When we were kids my mom used to put a little red food coloring in it to make it pink for Valentines Day!

      Reply
      • Anicka Cooklikeczechs.com says

        June 23, 2024 at 4:58 pm

        Thank you for your comment and feedback, Bob!
        What a lovely idea with the red coloring 🙂

        Reply
    12. Charles says

      June 06, 2024 at 3:14 am

      5 stars
      i was brought up on this in czechoslovakia, when we moved to Australia it was a staple in the house hold. im 63 now and still cook it for myself, it is my go to comfort food, any season , any time of day. here in Australia i use Semolina..best "edible concrete" i have eaten..and yes in the beginning, i too forgot to stir it , or put too much semolina in...lol

      Reply
      • Anicka Cooklikeczechs.com says

        June 23, 2024 at 5:00 pm

        Thank you for the feendback and comment, Charles!
        Greetings from the Czech Republic.

        Reply
    13. Eva says

      October 13, 2024 at 9:30 am

      That was my dad’s favorite Friday dinner. I was born in Prague 85 years ago. Left trnava when I was 14 years old.
      Blessings Eva
      I found you on the internet just by chance. You are a treasure

      Reply
    14. Anita Hartgerink says

      October 27, 2024 at 10:46 pm

      I ate it all the time as I was growing up!

      Reply
      • Petra | Cook Like Czechs says

        October 31, 2024 at 4:20 pm

        Hi, Anita,
        Krupicová kaše is perhaps the most famous food of Czech childhoods. As I mention in the article, we call it pohádka mladí - that means Fairy tale of youth in English 🥰! It's very comfy food in my opinion, and my family enjoys it a lot, too.
        Have a nice day,
        Petra

        Reply
    15. Sue says

      January 31, 2025 at 1:09 pm

      5 stars
      My mom emigrated to the US in 1936 when she was 16. This recipe brings back such fond memories. Mom frequently made this recipe for breakfast, except instead of cocoa powder she used her Mouli grater to grate Baker's Sweet Chocolate over the top of the porridge (then sprinkled sugar over that). We ate it in a circular fashion, starting with the edges.

      Lovely site, Petra! Thanks so much for sharing your recipes!

      Reply
      • Petra | Cook Like Czechs says

        February 05, 2025 at 3:41 pm

        What a beautiful memory! Eating from the edges all the way!
        Chocolate over the porridge is such a lovely personal touch from your mom. Thank you so much, I am glad you’re enjoying the recipes.

        Reply

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    Hi, I am Petra, a born-and-raised Czech and self-taught cook with 25+ years of experience. I am here to show you that you can cook Czech food—even if you live abroad or never learned it growing up. With clear steps and trusted guidance, Czech cooking becomes simple, joyful, and meaningful, right in your own kitchen.

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