Lefse (the real stuff from Hardanger) is an interesting concept to me. It is dried flat-bread stored on the shelf for months and then when you want to use it you just dip it in water and eat! Of course, it is a little more romantic than that in real life but that’s the main gist.
In Norway, there are still Lefse recipes around from the 1630s! There are many other ‘non traditional’ varieties in other places that have Norwegian immigrants but I have never seen those used in Norway. Also, Lefse recipes that use potatoes are more modern as potatoes didn’t get introduced in Norway until the 1700s – the first documented potato was in 1757!
1. Warm the milk slightly.
2. Add room temperature butter.
3. Mix sugar flour and baking soda together and then add to the milk mix.
4. Knead carefully to a smooth dough.
5. Roll out and bake on a hotplate at medium heat. Bake slightly on one side and a little more on the other. The bread is supposed to form light brown spots when baked properly.
6. Stack them in layers with a cloth between each to keep them soft.
7. When cooled spread on the filling, fold in half and cut into squares.
Tip: if you use a prickly rolling pin you will get a good effect on your Lefse.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (114g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 383 (78%)|
|Amt Per Serving||% DV|
|Total Fat 42.5g||57 %|
|Saturated Fat 25.9g||129 %|
|Monounsaturated Fat 11.2g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 107mg||33 %|
|Sodium 322.7mg||11 %|
|Potassium 161mg||4 %|
|Total Carbohydrate 23.4g||7 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 21.7g|
|Protein 5.3g||8 %|
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Calories per serving: 488
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