Lefser is delicious and a natural companion to coffee. In North Troms, lefse has been baked in many variations. Secret recipes were often passed from mother to daughter. Together with flatbread, lefser was an important part of the Lofoten and Finnmark coffers' food supply.
Mørlefse 1 (Kåfjord)
Approx. 250 grams of marrow
2 cups of brown sugar
approx. 250 grams of syrup
2 ½ dl sour cream
2 cups of milk
3 tablespoons deer salt
Wheat flour
Stir in white margarine and brown sugar. Add syrup, sour cream and milk. Sift in the wheat flour and deer salt and mix to a suitable dough.
Mørlefse 2 (Årvikssand)
2 cups of sour milk
1 cup sour cream
1 cup of brown sugar
1 cup syrup
1 cup of butter
2 tsp bicarbonate of soda
Wheat flour
Whisk the sour milk, cream and brown sugar. Add everything else. Bake at 250 degrees.
Mørlefse 3 (Kåfjord)
about 1/2 litre of good milk
sour cream, milk or soups
barley flour or bread flour
1 large teaspoon deer salt
a little cardamom
like thin waffle batter
Ry:
wheat flour
some potato flour
1 egg
4 dl milk
1 tbsp deer salt
Use a mixture of sour cream, milk and sheep's milk. Beat the milk and add to the flour. Add deer salt and a little of the flour and mix to a suitable dough. Roll out into suitably thick loaves and bake gently in a hot oven. Do not overheat. Lay them out and later in stacks when they are cold. Spread the rye on the right side of the lefse and bake the lefse in a hot oven until the rye is dry and shiny. Place the loins in stacks with good pressure. Soften when used. Sprinkle with sugar and cinnamon.
Mørlefse 4 (Jøkelfjord)
2 cups of sour cream
2 cups of milk
1/2 cup flour
1 cup syrup
4 large teaspoons of deer salt
2 tsp baking powder
2 eggs
wheat flour to fit the dough
Beat the cream and milk with the baking powder and egg. Add the rest of the ingredients and mix to a suitable dough.
Lefser (Uløybukt)
½ dl rye flour
½ dl wheat flour
Water
Mix flour and water. Make five rounds and roll them out into wafer-thin patties. Bake on a hot stove, sprinkle with water, turn once and fold together. Serve with butter and sugar.
Nordlandslefser (Storslett)
Lefse with potatoes made in the 1920s.
3 kg potato
4 tbsp melted butter
2 tsp deer salt
Wheat flour to fit the dough
Boil the potatoes and grind them twice. Mix in the butter. Roll out the dough into thin large loaves. Bake on one side. Stack the loaves and store them in wooden chests. Before greasing the lefs, soak them in lukewarm water and place them in a cloth. After about 10 minutes, grease them with good homemade butter, sugar and cinnamon. Then fold them in half and cut them into suitable pieces. These biscuits are very durable.
Old-fashioned lefse (Skjervøy)
1 cup of sugar
1/2 litre of UHT milk
125 grams of butter
4 tsp potato flour
2 tablespoons deer salt
flour to fit the dough
1 can of light cream
some cultured milk
Filling: Butter, sugar, cinnamon, cheese if you like.
Crumble the butter into the flour. Mix in the rest of the ingredients. The dough must not be too thick. The patties need to be wrapped tightly as they are cooked.
Gammeldagslefse (Spildra)
1 litre of milk
3 tablespoons syrup
1 tbsp deer salt
1 1/2 kg wheat flour
2 heaped tablespoons potato flour
100 grams of marrow
Reduce the milk and syrup and add the deer salt. Melt the margarine and mix the other ingredients together into a suitable dough.
Old-fashioned lefse (Kåfjord)
1 litre of UHT milk
1 packet of cream
1/2 cup flour
2 cups of potato flour
Fill:
approx. 1 kg marrow
approx. 1 kg flour
cinnamon to taste
2 tablespoons deer salt
flour to fit the dough
Mix the dry ingredients with the milk and cream. Add flour and mix to a suitable dough. Divide the dough into suitable pieces. First roll out into small, round cakes. Then roll out to a thin cake, which is then baked on one side. Place under a cloth. Soak the fried side with water before greasing the lips.
Hvitlefse (Kåfjord)
2 kg wheat flour
250 grams of potato flour
250 grams of marrow
1 litre of milk
1 packet of horn salt
Fill:
marrow
flour
cinnamon
leftover homemade cheese
Tynnlefse (Nordreisa)
75 grams of butter
1 tablespoon of sugar
1 egg
2 kg wheat flour
1/2 litre kefir
1/2 litre of UHT milk
1 1/2 dl cream
3 tsp deer salt
1 tsp baking powder
Beat the butter and sugar until white. Add flour and milk alternately. Do not knead the dough too much.
Sources
Booklet Food and traditions in Nord-Troms, 1997
