Kling lefser (sing. 'lefse') are a sweet treat from the Buskerud and Hallingdal region in Eastern Norway.
A lefse is a traditional soft flatbread that can be found in numerous varieties and under many local names, all over the country.
... and everyone has their own favourite toppings.
It's preferable to use a big griddle when making lefser, but you can also use a dry frying pan.
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.
Serve the classic variety of lefser with cinnamon and butter... delicious!
Lefser are often served in Norwegian summer mountain farms.
Or make savoury lefser!
How about a tasty lefse roll with salmon for dinner?
Or make your own kind of wrap with your favourite ingredients for lunch!
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