Food: Lefse
July 10, 2011 | Family,Food,Marie's recipes,Norway
This is for Lance, whose people are, in part, Norwegian — from what I’ve heard.
Lefse
1 large egg
2 cups kefir*
1 1/2 cups sugar
3 tablespoons hornsalt**
1 cup melted butter
flour
Makes about 15 lefse. The less flour and less preparation time used, the better. After you grill each lefse, cover with a tea towel to keep them from drying out. When done grilling, lay them out and let them cool off. Spread filling on one lefse and cover with another of a similar size. Cut in half. Eat some now; freeze the rest.
Filling
1 1/4 cups butter
1 cup sugar
cinnamon
Prim***
Mix on high speed until smooth and spreadable.
*I find kefir in the organic dairy section of my grocery store. Some people make their own, but I haven’t tried that.
**I usually buy hornsalt when I’m in Norway. Otherwise, I can get it through Ingebretsen’s in Minneapolis. It’s a raising agent that smells like ammonia, and it always reminds me of smelling salts (and, wouldn’t you know it … they’re both the same thing). Seems like a smelly thing to use for baking. But, remember, these Norwegians also soak their fish in lye.
***Prim is a spreadable brown cheese. I’ve always gotten it in Norway, but I bet I could check with Ingebretsen’s or Willy’s Products to see if they could get it. It’s not completely necessary, but it adds a nice flavor to the filling.
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Lefse!
Breaking in the lefse grill
July 10th, 2011 at 10:33 am
We are at that. My people hail from Lesjaskog. We are Northerners. Thanks for the recipe. Our version is different and I can’t wait to try your version.
July 10th, 2011 at 11:36 am
Let me know how it goes! :)