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Flatbread and lefse

4 recipes · Baking

4 flatbread and lefse recipes from the “Big Cookbook,” in the baking category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Avletter (Thin Wafer Cakes)

    Avletter from Erken's Big Cookbook (1914): thin cakes of thick sweet cream and fine barley or wheat flour, baked in a krumkake iron without being rolled.

  • Flatbread

    Flatbread from Erken (1914): a dough of mashed potatoes and rye or oat flour, rolled out very thin and baked on a griddle; half-baked, it becomes lefse.

  • Gjonebrød

    Gjonebrød from Erken's Big Cookbook (1914): flat krumkake-iron wafers of cream, milk, egg, sugar and flour, with a sour-cream variant, served with butter.

  • Skriverbrød ("written bread")

    Skriverbrød from Erken's Big Cookbook (1914): an old Norwegian griddle bread of thin milk batter, spread with sour-cream batter and “written” with a comb.