It is often made with norwegian crispbread recipe, flour, butter, and milk, cream, or lard. There are many ways of flavoring lefse. The most common is adding butter to the lefse and rolling it up. In Norway, this is known as “lefse-klenning”.
Preferred toppings are added to taste. There are significant regional variations in Norway in the way lefse is made and eaten, but it generally resembles a flatbread, although in many parts of Norway, especially Valdres, it is far thinner. Tjukklefse or tykklefse is thicker and often served with coffee as a cake. Lompe or potetkake is the “smaller-cousin” of the potato lefse, and are usually made with only boiled potatoes, flour and salt. It is often used in place of a hot-dog bun and can be used to roll up sausages. This is also known as pølse med lompe in Norway.
Møsbrømlefse is a variation common to Salten district in Nordland in North Norway. Møsbrømmen consists of half water and half the cheese smooth with flour or corn flour to a half thick sauce that greased the cooled lefse. Lefse is ready when møsbrømmen is warm and the butter is melted. Nordlandslefse is a chunky small lefse.
