This recipe is very close to the one our family has used for over 80 years, brought from Norway by both my Grandmothers, who by the way, were not from the Hardanger region. It is the only lefse I have ever known until recently when it seems like everyone else in the world is making their lefse with potatos. Thank you for sharing this recipe. We always cook it in a 400 oven until it begins to brown. Its best if it does not brown, just lightly brown on the bubbly parts. After the sheets are softened we spread butter/cinnamon/sugar mix, add another sheet and cut into diamond shapes. Served as a sweet cookie.
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This recipe is very close to the one our family has used for over 80 years, brought from...