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Avletter (Thin Wafer Cakes)

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).

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 572 (falt i det fri)

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About the dish

Avletter are thin, flat cakes baked in a krumkake iron. Erken refers to the batter for skriverbrød (writing bread), which can be spread on and "written" before the second baking.

How to make it

  1. 1

    Make the batter

    Stir thick, good, sweet cream together with fine barley flour or wheat flour into a smooth batter.

  2. 2

    Bake

    Bake the batter in a krumkake iron like krumkake, but do not roll the cakes.

  3. 3

    Serve or "write"

    Eat the cakes as they are, or spread on a batter of sour cream and flour as for skriverbrød (writing bread), "write" in it and finish baking.

Changes from the original

No quantities are given in the original; the ingredient list appears without measures. The method has been written out in steps in modern language.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 572) → 1949 (korrekturlest, s. 673)~97% av teksten endretfjernetlagt til
Tyk, god, søt fløte fint bygmel eller hvetemel Tyk, god, søt fløte Vil man ha halvstekt flatbrød (lefse), legges levene inn i et rent klæde efter å være stekt — de må ikke vendes på bakstehellen og fint bygmel eller hvetemel. Stekes ikke gjennemstekes. Når stekingen er ferdig, smøres det halve av leven, den side som krumkaker uden at krummes; spises saaledes eller paastrykes ovenstaaende røre, «skrives» har ligget ned, med godt, nykjernet smør (ubetydelig saltet), legges sammen, og stekes. leven skjæres i trekanter i den størrelse man vil ha. Pakkes i klæde igjen. Idet de skal serveres, strøes de med sukker, om man vil.

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Frequently asked questions

What are avletter made of?
Just two things: thick, good, sweet cream and fine barley flour or wheat flour. The cream and flour are mixed into a batter.
How are avletter baked?
They are baked in a krumkake iron, that is, like krumkake, but they are not rolled up – they should lie flat.
What is meant by their being "written" and baked?
After the first baking, you can spread on a little of the same batter, draw/"write" a pattern in it and bake the cake once more. Otherwise the avletter are eaten as they are.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 572. The quantity given here makes about 10 servings, with a total time of around 50 minutes.

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