Not Lefse, Not Lompe, But Svele

A traditional recipe from the Norwegian food page MatPrat

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traditional badge2Svele (plural: sveler (indefinite), svelene (definite)) is a Norwegian batter based cake. By size and texture they may bear some resemblance to American pancakes, but are usually eaten for afternoon coffee or as a snack between meals, served with butter and either sugar or brunost, folded in half to the shape of a crescent. Baking soda and salt of hartshorn are used as rising agent in svele, which give this cake its characteristic flavour. Recipes may differ slightly according to region or to house recipes, but usually include egg, sugar, kefir, wheat flour and butter in addition to the above mentioned rising agents. The svele is fried on a griddle or in a lightly buttered frying pan.

The svele is typical to the regions of Sunnmøre and Romsdal (especially in the Molde area) where since 1971 sveler have been served on board the ferries that connect communities across fjords and on islands. This tradition has spread throughout Western Norway, where svele is largely associated with ferry travels.

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Lefse recipe HERE – Lompe recipe HERE

See this and lots of other delicious recipes here:
TuesdaysTable

One thought on “Not Lefse, Not Lompe, But Svele

  1. […] Røros are round cakes that you cook on a griddle or in a dry frying pan. They are similar to ‘sveler’ or thick lefse, but are made of dough you roll out and cut out cakes  around a small […]

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