A local Norwegian lefse recipe found on
Eidsberg, is a municipality in the inner part ofØstfold 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.
1 dl [0,2 pt] sugar
3 1/2 [0,7 pt] dl flour
1 teaspoon of baking soda
3 dl [0,6 pt] kefir
 Whip the eggs and sugar together until a light foam forms, but not so long that the mixture thickens.
 Add flour, baking soda and kefir. Let the batter swell for a while.
 Pour the better right onto the griddle in patches the size of saucer. If you haven’t gotta griddle you can fry the lefse in a dry fryingpan.
 Served with Norvegian goat cheese, jams or the very best; lingonberry cream!
This recipe comes from Hærland Bygdekvinnelag (Hærland Associated Country Women)