Ny lefsefabrikk i Os
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Thick lefse with a lefse butter. Many Norwegians would even prefer eating their hot dog wrapped in a potato lefse, then a normal hot dog bun. She would normally split used bread bags and layer them into a stack of lefse. This trick made them soft and delicious. They'll stay good for many days. Works perfect to freeze what's left over. A low cost cake where you could use outdated dairy products. Very traditional Norwegian cuisine that you should try. No that recipe is very secret from the company, and its more of a thin lefts.
Vestlandslefse The other thicker kind you find in stores here is a really bad example of lefse. Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. Thick lefse is easy to make, taste great fresh, but better if you let them dry, soak and sealed. European Measurements 2 eggs 2 dl. Directions Start by adding eggs and sugar to a mixer bowl. Mix it into a Gogl-mogl egg and sugar cream.
Use the whisk in the mixer. Then switch from the whisk to the hook in the mixer. Then add butter along with the rest of the flour. Image Unavailable Image not available for Color: Customers who viewed this item also viewed.
Page 1 of 1 Start over Page 1 of 1. Norsland Lefse Six - 8oz Packages. Norsland Lefse Three - 8oz Packages. Bethany Housewares Lefse Mix, 16 oz.
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See questions and answers. Share your thoughts with other customers. Write a customer review. Showing of 2 reviews. Top Reviews Most recent Top Reviews. There was a problem filtering reviews right now. Please try again later. I used to purchase from a Scandinavia store for less money but at least I was able to find for a decent price and they did arrive unbroken so that's a plus.
This is a favorite "dessert" item for me. You cannot read the instructions so you have to know that you must run the "boards" under warm water and place in between damp paper towels for maybe 5 or 10 minutes so they soften, then put your product - butter and sugar on them - and roll. To keep damp, wrap in plastic wrap and put in fridge and they won't dry out again. Just like Grandma used to make. There's a problem loading this menu right now.
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