Snacks & baking

Blanklefse

Blanklefse is a thin Norwegian flatbread made from wheat flour and milk, a cousin of potato lefse. It is cooked on a hot griddle, then rolled up with butter and sugar.

40 min
4 servings
Medium
Budget-friendly
🇳🇴 Norway

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Ingredients

Spices & seasoning

Ground cinnamon

Optional extras

50 g Extra sugar for serving

On the side

50 g Melted butter

Nutrition facts

445 kcal per serving

Protein: 13.1 g
Carbohydrates: 67.1 g
of which sugars: 8.2 g
Fat: 12.5 g
Fiber: 4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Mix both flours, the sugar and the salt in a large bowl.
Warm the milk with the butter until lukewarm, then gradually pour it over the flour while kneading.
Form a soft, smooth dough, cover it and let it rest for fifteen minutes.
Divide the dough into small balls, then roll each one out as thinly as possible.
Cook the flatbreads dry in a hot pan for one to two minutes on each side, until a few golden spots appear.
Brush with melted butter, sprinkle with cinnamon and sugar, then roll or fold the flatbreads to serve.