I haven’t tried this one, but it should be a pretty standard recipe. I’m not sure what measurements you use, but you can convert them on Google easily by searching, for example, “grams and to <your preferred measurement>”
Lefse ingredients:
- 100 grams butter (for baking)
- 6 dl milk
- 20 dl sifted wheat flour, plus a little extra for baking
- 2 tablespoons of sugar
- 1 teaspoon baking powder
- 0.5 teaspoon hartshorn (or hornsalt) — This may be difficult to find. Probably OK to omit or to add a little more baking powder instead. Or possibly cornstarch? Not sure what’s best, sorry!
Cinnamon filling ingredients:
- 100 grams of sugar
- 200 grams butter
- 2 tablespoons of cinnamon
Guide:
Step 1
Melt 100 grams of butter in a pot and add milk. Stir.
Step 2
Mix flour, sugar, baking powder, (and hornsalt if you can find it) in a bowl.
Step 3
Add the milk mixture and gently knead the dough until it comes together. But you’d want to avoid over-kneading it as it may end up sticky.
Step 4
Cover the dough with clingfilm and let it rest for 30 minutes.
Step 5
Divide the dough into 20 pieces and roll them into round loaves that are approximately 2 mm thick. It's a good idea to be light-handed, for smooth, thin layers.
Step 6
Heat an iron frying pan, or a griddle if you have one, on a medium heat and fry the lefse lightly golden on both sides, about 30 seconds on each side.
Step 7
Cover the cooked lefse with a damp cloth so that they stay soft.
Step 8
Make the cinnamon filling by whisking together sugar, room temperature butter, and cinnamon.
Step 9
When the lefse have cooled, you can spread them with cinnamon filling, fold them in half, and divide them into the desired size.
Step 10
Enjoy! (Hopefully!)
I’ve translated from:
Lefser med kanelfyll – Melange
God bless!
