A recipe for Norwegian filled lefse found on mills.no
Lefser is Norwegian traditional food at its best, and in the past, every grandmother had her own recipe. If you have never made lefse before, this is a nice recipe to start with. The lefse can be made on the regular cast iron fryingpan instead of a griddle so you don’t need any extras. The recipe gives about 10 delicious lefser with cinnamon filling.
50 g [1,75 oz] margarine or butter
3 dl [0,6 pt] milk
10 dl [2 pt] sifted flour, plus a little extra for the rolling
1 tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon hartshorn salt
50 g [1,75 oz] sugar
100 g [3,5 oz] margarine or butter
1 tablespoon cinnamon
This is what you do
 Melt 50 g/1,75 oz of margarine/butter in a sausepan and add milk. Stir to mix.
 Mix flour, sugar, baking soda and hartshorn salt in a bowl.
 Add the milk mixture and mix the ingredients lightly to a loose dough with your hands. Do not work the dough too much, then your lefse will get sticky.
 Cover the dough with plastic and leave it for 30 minutes.
 Divide the dough into 10 items and roll them out to round lefser about 2 mm/1/10 inch thick. It’s smart to work the rollingpin with light movements, then it’s easiest to get evenly thin lefse.
 Warm up a fryingpan, or griddle if you got one, to medium heat and fry lefse golden on both sides, about 30 seconds on each side.
 Cover the finished lefse with a damp kitchen cloth to keep them soft.
 Make the cinnamon filling by whipping sugar, margarine/butter at room temperature and cinnamon.
 When your lefse has cooled you can spread them with cinnamon filling, fold in two and cut them into wedges.
Tip! Should you store the lefse in your refrigerator, it is smart to wrap them in plastic foil to keep them from getting dry.