Ingredients:
-
1 litre butter milk
-
5 dl sour cream
-
1/2 kg sugar
-
2 ts baking powder
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2 ts bicarbonate of soda
-
1.5 kg plain flour
Directions:
Mix all milk, sour cream, ingredients and add enough flour for a dough good for rolling into thin lefser. Divide the dough into pieces large/small enough to fit your “takke”/crepe maker. Roll the pieces thinly according to your own preference. If you have a knobbly rolling pin in addition to the smooth one, you can use it to get the traditional surface pattern and texture (see picture below).
Traditionally the dough should be rolled to 2-3 millimetres thin lefser and baked quickly on the “takke”. However, it is also quite nice to make them thicker especially if you will eat them immediately after baking them (they become soft and delicious). Given our usual impatience we typically end up with the thicker ones!
Traditionally we would dry the thin lefser out after baking them and they would keep well in a cool dry place. Then at a later stage, when you want to eat them, you moisten them under the water tap and leave them between two pieces of cloth until they are soft again.
Whether you eat them now or later, spread with butter/margarine and sprinkle with sugar and cinnamon. Hild will eat this with anything yummy including brunost (Norwegian goat cheese)! Try different things and see how it tastes.
