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Kling lefser

Kling lefser (sing. 'lefse') are a sweet treat from the Buskerud and Hallingdal region in Eastern Norway.

Kling lefse .
Photo: Sara Johannessen / Matprat.no
Kling lefse .
Photo: Sara Johannessen / Matprat.no

A lefse is a traditional soft flatbread that can be found in numerous varieties and under many local names, all over the country.

Lefse with "møsbrøm", a brown cheese spread .
Photo: Takkemat / Ane Nordvik Hasselberg / Gry Nordvik Karlsen
Lefse with "møsbrøm", a brown cheese spread .
Photo: Takkemat / Ane Nordvik Hasselberg / Gry Nordvik Karlsen

... and everyone has their own favourite toppings.

Brown Cheese lefse .
Photo: Heidal Ysteri
Brown Cheese lefse .
Photo: Heidal Ysteri

It's preferable to use a big griddle when making lefser, but you can also use a dry frying pan.

Baking Norwegian lefse .
Photo: Håjen kafe
Baking Norwegian lefse .
Photo: Håjen kafe

How to make kling lefser


Makes 20 lefser

2 l milk

300 g butter

200 ml (150 g) semolina

Approx. 2 kg of wheat flour (add more if required)



Lefser can be frozen both before and after you have spread the butter and added sugar. Allow them to thaw for about 30 minutes before serving.

Source: Matprat.no



  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).

Serve the classic variety of lefser with cinnamon and butter... delicious!

Lefser are often served in Norwegian summer mountain farms.

Lefse with sugar and cinnamon .
Photo: Takkemat / Ane Nordvik Hasselberg / Gry Nordvik Karlsen
Lefse with sugar and cinnamon .
Photo: Takkemat / Ane Nordvik Hasselberg / Gry Nordvik Karlsen

Or make savoury lefser!

How about a tasty lefse roll with salmon for dinner?

Salmon in lefse .
Photo: Fiskemannen.no
Salmon in lefse .
Photo: Fiskemannen.no

Or make your own kind of wrap with your favourite ingredients for lunch!

Lunch wrap with chicken .
Photo: Esten Borgos / Matprat.no
Lunch wrap with chicken .
Photo: Esten Borgos / Matprat.no

Explore lefse traditions

Find more tasty lefse inspiration!

Recipes for a sweet tooth

Enjoy some kos with Norwegian waffles, sweet buns, and other pastries and desserts.

A taste of Norway

Get more inspiration on where to visit and what to eat.

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