Lefsekling From Telemark

1) Bring milk and margarine to a boil. Pour over the flour. Stir to make a thick porridge.

2) Cover and refrigerate overnight.

3) Knead in flour to make a pliable dough.

4) Divide the dough into pieces of equal size. Roll out into thin sheets and cook on a griddle, rolled side down.

5) Immediately as the lefse are placed on the griddle, sprinkle with lukewarm water.

6) Cook until light brown on both sides with small golden bubbles and crisp.

7) Store in a dark, cool place. These keep well.

8) Before serving, soften in a damp cloth. Spread with butter and sprinkle with sugar if served with coffee. Use butter only if served with fish.