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Lomper

Prep Time30 mins
Cook Time3 hrs
Total Time3 hrs 30 mins
Course: Breads
Cuisine: Norwegian
Keyword: fasfood, lomper, Traditions
Servings: 20 units

Ingredients

  • 1,6 kg (3,5 pounds) Potatoes high-starch potatoes
  • 50 ml (1/5 cups) Milk
  • 100 ml (2/5 cups) Créme fraiche
  • 2 tsp Salt
  • 350-400 g (12-14 ounces) All-purpose flour Adjust following the humidity of your potatoes until the dough gets a texture that can be rolled out.
  • 20 g (0,7 ounces) Butter melted

Instructions

  • Boil the potatoes until tender (keep the skin on).
  • Remove the skin while the potatoes are still warm (but not hot).
  • Cover the potatoes and leave to cool down (can be done over night).
  • Grind the potatoes very finely.
  • Add the salt, milk, creme fraiche, melted butter and part of the flour and mix using your hand.
  • Keep adding flour, and knead the dough until you get a texture that can be rolled out easily. The less flour you add, the better they become, but you need enough to be able to roll them out...
  • Spread flour on the table and cover your rolling pin with a stocking. This trick avoids the dough to get stuck on your rolling pin.
  • Roll out small portions of the dough into a thin crepe and cut circle shapes using a pastry circle or a plate to get them even shaped.
  • Bake each "lompe" in a dry frying pan or crepe pan at high heat until slightly colored on boths sides.
  • Lomper can be stored in plastic in the fridge for a few days or in the freezer for longer.