1 liter of sour milk [2,1 pint]
250 g margarine [8,8 oz.]
2 dl sugar [0,4 pint]
2 kg flour [4,4 pound]
2 bs deer salt [bs=childrens spoon]
750 g margarine or butter [1,65 pound]
500 g powdered sugar [1,1 pound]
3 dl light sour cream [0,65 pint]
cinnamon or vanilla sugar to taste
(makes about 30 pieces)
Heat the milk, add soft margarine (slightly melted). Mix in sugar, flour and deer salt. Knead gently until you have a smooth dough. Roll out fairly thin and cook on medium hot griddle. Go lite on the first side and a bit more on the other.
There should be light brown dots on the surface of the lefse when finished. Put the finished lefse in an stack covered with a slightly moist kitchen cloth to keep them soft.
When they are cold, butter the lefse with the spreading which you have worked into a smouth mix, fold them in half, and cut into triangles.
This is a Norwegian griddle called a “takke” and most Norwegian make their lefse on one like this. But you can just as easily make smaler lefse in a large dry frying pan so don’t let the lack of a griddle stop you from making them – Ted