RECIPE:
Kling lefser

Method:

1. Bring the butter and milk to the boil and add the semolina. Lower the heat and simmer for 5-6 minutes, until the grains have cooked completely. Cool for a few minutes and pour into a large bowl.
2. Stir well with a cooking spoon and add flour in batches until the dough is no longer sticky. When it starts to get heavy to stir, pour the dough onto a floured surface. Feel free to use a dough scraper to collect the dough, as it can be a little hot. Add as little flour as possible, but at the same time enough for the dough to stick together nicely.
3. Divide the dough into 20 evenly sized portions and cover them with a tea towel. Flatten the portions with a rolling pin one at a time on a floured surface until the dough is as thin as possible without tearing.
4. Heat the griddle to its second-highest temperature and gently lift the dough onto it. Heat each lefse until you see small bubbles forming, and small brown circles appear on the underside. Turn the dough over and heat in the same way on the other side.
5. As the lefser are cooked, remove them from the griddle and make a stack, with a tea towel separating each lefse. Gently press the stack together when you are finished heating all the portions. Allow the lefser to cool completely.
6. Using a spray bottle, spray the lefser lightly with cold water to moisten them. Spread a thin layer of soft butter on the lefse, and sprinkle sugar on top. Fold each lefse twice and cut into small rectangles (the exact size is up to you).
7. You can also add cinnamon if you like, or gomme (a sweet Norwegian cheese made from boiled milk), or brunost (sweet Norwegian brown cheese).