Lefse From Hardanger

796_Hardangerlefse2

Ingredients
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]
Spreading:
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

Preparation
(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.

clip_image001_thumb[1]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

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13 thoughts on “Lefse From Hardanger

  1. This is exactly how I make my lefse, except I use norwegian hornsalt.( same as deersalt, I am thinking). My whole family loves lefse

    Like

  2. Karen Mort says:

    Where can one find a griddle as pictured here? I have tried searching the web but have found none like it. Looks like a really nice griddle.

    Like

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