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.
Eidsberg, is a municipality in the inner part of Østfold county, east of Glomma. The municipality includes the lowlands on the east bank of Glomma and the forest lakes eastwards to the watershed towards Halden watercourse. Eidsberg municipality was established in 1837 by the introduction of local self-government.
Potato Lefse is made from boiled potatoes, sour cream, cream, butter and flour, and baked on a griddle. Serve with your dinner, for lutefisk or other traditional Norwegian food like cured meat or bring it on a hike with nice toppings.
Soft lefse is soft and sweet and extra nice with cheese. They are cooked on a griddle, and made with sour milk, sour cream, butter and golden syrup. You can also make a wholemeal version that makes for great hiking food.
A “seter” is the same a British shielding and was used for the same purpose here in Norway as it was in Britain. Very few farmers move their cattle to a “seter” in the summer these days.
A shieling (Scottish Gaelic: àirigh, Cornish: havos), also spelt sheiling, shealing and sheeling, is a hut, or collection of huts, once common in a wild or lonely place in the hills and mountains of Scotland and northern England. The word also refers to a mountain pasture used for the grazing of cattle in summer.
Stump tastes great with butter and a drizzle of sugar, Norwegian brown cheese or whatever else you might fancy. These small lefse goes well with tea or coffee, but there is a lot of food in each so you want be able to eat all that many in one sitting.