Flatbrød og lefse

Thin cakes of thick sweet cream and fine barley flour or wheat flour, baked in a krumkake iron without being rolled; they can be spread with a cream batter and "written" like skriverbrød (writing bread).

Erken's flatbread: a dough of warm, mashed potatoes kneaded with rye/barley flour or oat flour, kneaded the evening before, rolled out very thin with a grooved rolling pin and baked on a griddle. A half-baked version becomes lefse spread with freshly churned butter and cut into triangles.

Flat krumkake-iron wafers of cream, milk, egg, sugar and flour to a thin-porridge consistency; an alternative variant with sour cream, water and salt. Served with butter.

Old Norwegian griddle bread of thin milk batter baked like krumkake without being curled, spread with a thick batter of sour cream and barley flour that is "written" with a birch-bark comb and dried over low heat.