Lefse
Cuisine of the Midwestern United States, Cuisine of Omaha
Herausgegeben: Felicie, Adélaïde Laurie
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Lefse is a traditional soft, Norwegian flatbread. Lefse is made out of potato, milk or cream (or sometimes lard) and flour, and cooked on a griddle. Special tools are available for lefse baking, including long wooden turning sticks and special rolling pins with deep grooves.There are many ways of flavoring lefse. The most common is adding butter to the lefse and rolling it up. In Norwegian, this is known as "lefse-klenning". Other options include adding cinnamon, or spreading jelly or lingonberries upon it. Scandinavian-American variations include rolling it with a thin layer of peanut butter ...
Lefse is a traditional soft, Norwegian flatbread. Lefse is made out of potato, milk or cream (or sometimes lard) and flour, and cooked on a griddle. Special tools are available for lefse baking, including long wooden turning sticks and special rolling pins with deep grooves.There are many ways of flavoring lefse. The most common is adding butter to the lefse and rolling it up. In Norwegian, this is known as "lefse-klenning". Other options include adding cinnamon, or spreading jelly or lingonberries upon it. Scandinavian-American variations include rolling it with a thin layer of peanut butter and sugar, with butter and white or brown sugar, with butter and corn syrup, or with ham and eggs. Also quite good with beef, and other savory items, it is comparable to a thin tortilla. Lefse is a traditional accompaniment to lutefisk, and the fish is often rolled up in the lefse.
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