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Archiver > NORWAY > 1999-06 > 0929036763


From: "Elaine R. Kyllingstad" <>
Subject: Lefse-recipes
Date: Thu, 10 Jun 1999 19:46:03 +0200


Hei igjen!

I've been reading your comments on lefse, and it does suprise me that most of you have heard that it is potatoes in lefse. In my opinion that is potatolefse, and I will give you a recipe on that too. I will try to write down the recipes I have, but I have a big problem with my english. I hope you all will understand, and please ask if there is anything you are wondering about regarding the recipes and my english. I have made lefse, and the paste(?) is very good to work with. Sorry but I'm not sure about the words for the different weights/pound (I have set the pound to be ca 450 gram) but hope there is someone out there that can correct me if there is something wrong. I will write the recipes in Norwegian to.

The first is a recipe on Northern Norway-lefse. This is a little thicker than the usual sort of lefse. I've tried it and will recommend you to try it too, it is very easy to make. The second, potatolefse, I haven't tried yet, but I have tried the potato-cakes and that tast well.The third I believe is my favorite-lefse "krotakake".

Hope you all will get the opportunity to try lefsene.

Nordlandslefser

250 ml thick sour milk (curdled milk?)
100 gram (ca 0,2 pound) melted butter
100 gram (ca 0,2 pound) sugar
1 teaspoon soda?
(can anybody help me if natron in
English mean something else)
ca. 1,1 pound flour

Mix up everything. Portion up to 9-10 pieces. Roll the pieces ca 0,25 cm thick. Bake them on both sides light brown, on a frying-pan or takke (big round
electric pan). I'm used to have sugar and cinnamon mixed up with butter
on the lefse.

Potetlefse

2,1 pound potatoes
1 teaspoon salt
ca 0,1 rye-flour
ca 0.1 pound flour

The potatoes must be boiled as they are. Peel the potatoes and korn them twice on a quern with the salt mixed in, while the potatoes are still warm. Then let the potatoes be cold under a handkerchief/kitchen-towel. Mix up the smashed potatoes with flour, use as little flour as possible. Portion the paste into suitable pieces. Roll thin and round lefse and bake them like the Northen Norway-lefse, on both sides.Fold the lefse 2 times and put it under a handkerchief. Use butter and sugar on, or butter and goats milk cheese if you like that.

Krotakake

500 gr. flour
500 ml milk
50 gram butter
1/2 tsp salt
50 gram yeast
250 ml lukewarm water
ca 250 gram rye-flour

Put the flour in a big bowl. Boil the milk and the butter and pour it into the flour while it's still boiling. Mix this up and put it away till it's lukewarm. Mix the yeast in the water. Put the salt and the water with yeast into the flour, milk and butter. Mix up and pour rye-flour into till it's good to work with (like bread-paste). Let it raise for 1/2 hour.
Portion 15 pieces. Shape the pieces round (like buns) and press them flat before you roll them to thin lefser. Bake them like Northen Norway-lefse, but krotakake must be lighter and have small brown spots on and are very dry. They have to be soften before you put on butter and sugar.

NORWEGIAN

Nordlandslefser

2,5 dl. kefir
100 gr. smeltet smør
100 gr. sukker
1 ts. natron
0,5 kg hvetemel

Alt blandes godt til en god deig som deles i 9-10 emner. Emnene kjevles ut til ca 1/4 cm tykke leiver. Stekes på begge sider til lefsene har fått en fin gylden farge. Serveres med smør, kanel og sukker. Eller bare smør/-smør/sukker.

Potetlefser

1 kg. poteter
1 ts salt
ca. 200 gr rugmel (ca 4 dl)
ca. 200 gr hvetemel (ca 3 dl)

Potetene kokes med skallet på. Fjern skallet og mal dem 2 ganger på kvern med salt mens de ennå er varme. Avkjøl massen med et klede over seg, slik at den ikke får skorpe. Elt potetmassen med minst mulig mel og del den i passe store emner. Kjevle tynne leiver som stekes på begge sider på middels varm takke.
Disse kan fryses. Liker du geitost så prøv lefsene med smør og geitost. Ellers så går det bra med smør og sukker.

Krotakaker
500 gr hvetemel
5 dl. melk
50 gr. smør
1/2 ts. salt
1 pk gjær
2,5 dl. lunkent vann
ca. 250 gr. (5 dl) siktet rugmel.

Ha melet i en vid bolle. Kok opp smør og melk og hell det kokende over melet, rør godt og la blandingen stå godt tildekket til den er lunken. løs gjæren i vannet og tilsett salg og gjærblandingen til deigen. Spe med rugmel til deigen er fast som til rundstykker. Dekk til med klede og la heve i 1/2 time. Del deigen i 15 like store leiver. Form dem trillrunde og trykk dem flate. Kjevle dem til tynne leiver med en lefsekjevle (hvis du har). Stekes på middelsvarm takke på begge sider. De skal være lyse med mørke flekker og helst ganske tørre. Før bruk må de bløtes. Smøres med smør og sukker. Oppbevares tørt og mørkt, oppå hverandre.

Elaine R. Kyllingstad


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