NORWEGIAN: LEFSE MED KLING FROM SOGN
Make and share this Norwegian: Lefse Med Kling From Sogn recipe from Food.com.
Provided by Robert MacKinnon
Categories Breads
Time 1h
Yield 30 serving(s)
Number Of Ingredients 12
Steps:
- Mix the butter into the flour with your hands until crumbly.
- Then, mix in all remaining dry ingredients into the butter/flour mixture.
- Add the kefir milk. Work the mixture until you have a nice dough. It should be like a pie crust dough, not a bread dough.
- Take a ball of dough, about 150 grams in weight and roll with a pin until you have thin 50cm diameter circle. This means you will have a very thin circle when it's finished. You use a thin, 70cm long 2-3cm diameter rolling pin to roll the dough out. You must constantly reposition the piece on the work surface, rolling it up onto the pin on occasion and flipping it over and unrolling it to work the other side. It mustn't stick to the work surface so make sure there is a dusting of flour on the surface at all times. You can't work the dough too much or it will absorb the flour and become stiff and unusable. It's a bit of an art to get it right and you'll need to practice.
- Bake the dough on a special electric frying pan (called a "takke" in Norwegian). It probably is the same pan used to bake Mexican tortillas. You cook it like a pancake, on both sides, until brown spots just begin to appear.
- When done, let the lefses cool.
- When you are ready to eat them, spray them (or dunk them) in water, drain quickly and let them rest a couple minutes on a towel. The excess water is absorbed by the towel and the remainder moistens the lefse.
- Kling filling: Mix all the ingredients together, slowly, a bit at a time until you have an even batter. :
- Spread onto the lefse and roll up/fold together.
Nutrition Facts : Calories 776.1, Fat 65.8, SaturatedFat 41.4, Cholesterol 176.5, Sodium 470.2, Carbohydrate 41.7, Fiber 1.5, Sugar 1.3, Protein 6.5
KLING
A traditional Norwegian pastry recipe from my grandmother. We make it Thanksgiving weekend to serve at Christmas. Hard work but worth it.
Provided by Chris in Cocoa
Categories Dessert
Time 2h30m
Yield 36 pieces
Number Of Ingredients 8
Steps:
- Blend flour and salt.
- Cut in lard.
- Add water.
- Mix well.
- Divide into 12 balls.
- In a separate bowl, combine beaten egg and milk.
- In a third bowl, cream butter and sugar.
- On a floured surface, roll dough as thin as possible.
- 8 to 10 inch circles.
- Bake like a pancake on a seasoned griddle set at 400 degrees.
- When the first side is lightly browned flip the"pancake" and brush the baked side with the egg/milk mixture.
- When the egged side is dry flip the"pancake" again and rebake the egged side.
- You will cook 3 sides.
- Stack the cooked pieces with very wet washcloths facing the unegged side of the"pancakes".
- When the"pancakes" are cool and pliable spread the enegged side with the butter mixture and fold, butter side in.
- Cut into 3 wedges and freeze of refrigerate.
- These are best when aged in the freezer for 4 to 8 weeks.
Nutrition Facts : Calories 156.7, Fat 11.1, SaturatedFat 6.2, Cholesterol 29.4, Sodium 89.5, Carbohydrate 13.7, Fiber 0.2, Sugar 8.4, Protein 1
NORWEGIAN LEFSE
Every Christmas since I was a little girl, my grandma always made lefse, now me and my dad make it together to give my grandma a break. It is such a treat at our house because it is very time consuming - but worth every minute. (Note: It works best when mashed potatoes are cold)
Provided by carolin_anderson
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In a large mixing bowl mix potatoes, milk, butter, salt and 3/4 cup of flour.
- Kneed briefly on lightly floured board, adding flour to make the
- dough non-sticky.
- Divide dough into 12 equal balls; roll each on lightly floured
- board into a circle paper thin.
- Lightly oil a heavy skillet or crepe pan; set over medium heat.
- Cook one at a time, until lightly browned, about one minute on
- each side.
- Stack on a plate with a paper towel in between each one.
- Freeze leftovers, and thaw throughout the year and enjoy a favorite anytime.
Nutrition Facts : Calories 39.2, Fat 1.2, SaturatedFat 0.8, Cholesterol 3.6, Sodium 162.2, Carbohydrate 6.2, Fiber 0.5, Sugar 0.5, Protein 0.8
NORWEGIAN LEFSE
I was raised on Lefse as a special treat for the holidays. We still make it every holiday season, and this is the best recipe ever. We eat ours with butter and sugar. Note: you will need a potato ricer to prepare this recipe.
Provided by DEBBA7
Categories Bread Quick Bread Recipes
Time 2h
Yield 15
Number Of Ingredients 6
Steps:
- Cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place into a large bowl. Beat butter, cream, salt, and sugar into the hot riced potatoes. Let cool to room temperature.
- Stir flour into the potato mixture. Pull off pieces of the dough and form into walnut size balls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness.
- Cook on a hot (400 degree F/200 C) griddle until bubbles form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve.
Nutrition Facts : Calories 367.6 calories, Carbohydrate 71.2 g, Cholesterol 16.3 mg, Fat 6.6 g, Fiber 5.5 g, Protein 6.9 g, SaturatedFat 4 g, Sodium 522.7 mg, Sugar 3.2 g
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