For the Lefse
2 cups full fat milk
3 Tbsp butter
3 ½ cups flour
For the Kling
1 Cup butter
2 ½ Cups powdered sugar
2 Cups sour cream
1 Tbsp. vanilla sugar
2 Tsp. cinnamon
Recipe for the Kling filling
In your stand mixer using the whisk beater combine the softened butter, powdered sugar, sour cream, vanilla sugar and cinnamon until well combined and creamy.
Add more cinnamon to taste.
Recipe for the Lefse
Bring milk and margarine to a boil. Pour over the flour. Stir to make a thick porridge.
Cover and refrigerate overnight.
Knead in flour to make a pliable dough.
Divide the dough into pieces of equal size. Roll out into thin sheets and cook on a griddle, rolled side down.
Immediately as the lefse are placed on the griddle, sprinkle with lukewarm water.
Cook until light brown on both sides with small golden bubbles and crisp. Store in a dark, cool place. These keep well.
Divide the rounds into pieces of equal size and fill evenly with the Kling. To serve cut into wedges or triangles.
This recipe is taken from “The Norwegian Kitchen” which is available for purchase, through the Vesterheim Bookstore.
523 West Water Street
Decorah, IA 52101