Traditional dinner: Kleppmelk served with sugar and cinnamon. (Photo: renmat.no)
Kleppmelk (klepp milk) is a soup commonly used in the Trøndelag region and in Northern Norway. It consists of thick pancake batter formed into bowls simmered in milk.
It is reasonable to believe that the dish is very old since the word klepp stems from Old Norse kleppr meaning pile, a naked rock or a large stone.
However, Klepp has many definitions, including a hand tool shaped like a fishhook on a shaft (fishing gaff), a municipality in Rogaland County, and Kleppr is a Norse boy´s name.
Kleppmelk is also known as bollemelk (bun milk) and kleppsuppe (klepp soup).
Ingredients (Serves 4)
10 cups (2.5 l) milk
1.6 – 2.5 cups (4-6 dl) flour, wheat and barley
4 teaspoons sugar
1 teaspoon salt
Mix eggs and sugar with 2.1 cups (5 deciliters) milk. Blend in the flour until it becomes a firm dough. You can use only wheat flour, but it is recommended to replace 1/4 of the flour with barley.
Mix salt and the rest of the milk. Bring to boiling point. (Pay close attention when you heat the milk – it may bubble over)
Using a tablespoon, make small bowls out of the dough, and place them in the hot milk. Let them simmer for about 10 minutes.
Serve with sugar and cinnamon and a glass of cold (!) milk.
Text by: Anette Broteng Christiansen, ThorNews