Thick Lefse With Blueberry Butter Serves 10 Lefse 7 ounces sour cream 2/3 cup sugar 2 eggs 1 tsp hornsalt, (or 2 tsp baking powder) 2-ΒΌ cups fl our Blueberry Butter 2 sheets of gelatin (or 1/2 Tbsp granulated gelatin) 1 cup blueberries 1 cup sugar 3 eggs 9 Tbsp. unsalted butter, cubed Mix all the ingredients together and place the dough in the refrigerator for 1 hour. Divide it into 8 portions. The dough may be quite messy, but press or roll the lefse with fl our to approximately 1/8 " thickness. Fry the lefse in a skillet on medium heat, or preferably on a griddle, until they are light and golden on both sides. Soak the gelatin in cold water for about 5 minutes. Mash the blueberries or run them through a food processor. Put the mashed blueberries in a saucepan, together with the sugar and eggs. Bring to a boil while constantly whisking the bottom of the saucepan so the mixture doesn't burn. Squeeze the water out of the gelatin and stir it into the berry mixture. Stir in the butter and let it chill. When the mixture is cold, stir it with a whisk until smooth. Spread the blueberry butter between two pieces of lefse and serve. For a more traditional variation, try thick lefse served with a whipped butter and sugar fi lling. For more baking inspiration, visit Sons of Norway's Recipe Box in the " Norwegian Culture " section of sonsofnorway.com. PHOTOGRAPHY BY (LEFT / MIDDLE) JOHN MOWERS / UNLEASHED PRODUCTIONS. FOOD STYLING BY RACHEL SHERWOOD.http://www.sonsofnorway.com