Møsbrømlefse: Norwegian Lefse with Brown Cheese Sauce

Use a balloon whisk to mix the 3 cups of all-purpose (or spelt), 2 cups of rye flour, and hornsalt (or baking powder) together. Stir in 1 cup of the milk and 3/4 cup of the buttermilk, beating to form a soft dough about the consistency of biscuit dough. Cover and chill in the refrigerator for at least two hours (or overnight).

Dust your counter and the sleeve of a hob-nailed rolling pin with flour (barley flour works beautifully). Divide the dough into equal portions (about the size of a racquetball), then roll them out into paper-thin circles, 12" in diameter.

Heat a dry lefse griddle or pancake griddle over medium heat (you don't want to get it too hot). Cook each lefse on the griddle just until the bottom begins to brown, then transfer to a oven-proof plate (do not flip) and keep warm in your oven at its lowest setting.

To make your møsbrøm sauce, stir the grated cheese, the remaining cup of milk, and the 3/4 cup of buttermilk in a saucepan over medium heat, stirring the mixture until the cheese melts completely. Stir in enough of the remaining 1/4 cup of flour so that the mixture thickens to the consistency of a "nacho" cheese sauce. Add the sugar and vanilla sugar to sweeten to taste.

To serve, remove the lefse from the warm oven and use a ladle to spoon the cheese sauce over the entire surface. Top with a dollop of sour cream and / or butter (if desired), then fold each lefse into halves and then into quarters. Serve warm.

Per Serving : Calories 356, Calories from Fat 67, Total Fat 7.4g 11%, Saturated Fat 4.2g 21%, Cholesterol 21mg 7%, Sodium 162mg 7%, Total Carbohydrates 61.8g 21%, Dietary Fiber 6.9g 28%, Sugars 6.3g, Protein 12.3g, Vitamin A 6% , Vitamin C 1%, Calcium 21%, Iron 21%

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