Lefse II

Lefse II

"My grandmother used to serve this with cheese as a pre-dinner snack while we waited for the turkey. She used a heavy cast iron griddle, lightly floured. I use a 1 1/2 inch wood dowel to roll out nice and thin."
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Ingredients

1 h servings 186 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 40.9g
  • 13%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 81 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. In a large bowl, mix by hand sour milk or buttermilk, corn syrup, sugar, soda, cardamom, and flour until mixture becomes a soft pliable dough.
  2. Divide the dough into 12 or so pieces. Roll out each piece until about 1/8 inch thick.
  3. Bake on a lightly floured griddle over very low heat for 12 to 15 minutes per side. Serve warm with your favorite cheese or jam.

Reviews

11
  1. 11 Ratings

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Most helpful positive review

When I went to Norway, to my wonderful surprise I found that really GREAT Lefse was made with flour! It all depend where you were raised and who made it. Great recipe! Yes, REAL Lefse is made...

Most helpful critical review

There are no potatoes. How can it be a true lefse recipe without the potatoes?

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There are no potatoes. How can it be a true lefse recipe without the potatoes?

When I went to Norway, to my wonderful surprise I found that really GREAT Lefse was made with flour! It all depend where you were raised and who made it. Great recipe! Yes, REAL Lefse is made...

This is lefsa. The reviewer that stated it isn't, is probably a Swede. The Hardanger region is not the only region that has a tradition of lefsa without potatoes. My grandmothers family came ...

I have been looking for this recipe for a long time, my mother-in-law lost it over the years.My husband just loved it, said it tasted like his grandmothers, they called it flat bread though. Ver...

FYI: This is commonly referred to as Nordland's or Hardanger Lefse (as in Hardanger Fjord)... my paternal Grandparents are Norwegian & my grandmother taught me a variation of this recipe many ye...

I ate my weight in lefse while living as a nanny in Norway. I've been searching for a recipe for a few months, and I was starting to think I had the wrong name for it. All the recipes called for...

Great to find a true Norwegian lefse recipe! Potato lefse is what we American Norwegians probably grew up with, but in Norway you will not find that! Potatoes were only used when families coul...

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 to admit I haven't made this recipe, but it is NOT lefse! Lefse is potatoes, butter, flour, and a little milk and sugar. This just isn't it. No Scandinavian would ever confuse this.

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