Lefse

Lefse is a traditional soft Norwegian flatbread. It is often made with potatoes, flour, butter, milk, cream, or lard. It is cooked on a large, flat griddle. Special tools are used to prepare lefse, including long wooden turning sticks and special rolling pins with deep grooves.

There are many ways to flavor Lefse. The most common is adding butter to the lefse and rolling it up. In Norway, this is known as "lefse-klenning". Other options include adding cinnamon or sugar or spreading jelly, lingonberries, or gomme on 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 butter and salt, or with ham and eggs. Also eaten with beef and other savory items like Ribberull and mustard, it is comparable to a tortilla. Lefse is a traditional accompaniment to lutefisk, and the fish is often rolled up in the lefse.

Nordland County, in Norway’s upper reaches, has a thicker version called møsbrømlefse that is made with brown cheese. Head to Lefspia on Engeløya to try an authentic version of the latter.