INGREDIENTS

INSTRUCTIONS

This excellent soft pancake wrapper, easily made at home, is eaten in
Norway with butter and 'geitost' cheese, or used to wrap delicious
little morsels of smoked ham, 'fenalar', dried and salted leg of
mutton, or a spoonful of berry conserve.  You will need a griddle or a
heavy frying pan, or best of all, a  'takke'. Boil the potatoes in
their skins. Peel them as soon as they  are cool enough to handle and
immediately mash them with the salt.  Speed makes light pancakes.  Mix
with the flour into a dough. (Less  or more flour may be needed -
potatoes are very variable. The less  flour you use, the better.) Form
into a long sausage and chop of  lengths. Roll these pieces out into
pancakes about 1/8 inch thick.  Bake the 'lompe' on a hot iron surface.
Yield:  Makes 10 to 12 small pancakes Time: 1 hour  From:  "The Old
World Kitchen - The Rich Tradition of European Peasant  Cooking" by
Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin  Brewer, Cooking
Echo, 7/92  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 41
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 697.9mg
Potassium: 12.3mg
Carbohydrates: 8.7g
Fiber: <1g
Sugar: <1g
Protein: 1.2g