Astoria Scandinavian Lefse
A soft, thin potato flatbread rolled and folded, reflecting the Scandinavian fishing communities of the Oregon coast.
- Prep
- 60 min
- Cook
- 30 min
- Total
- 90 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 150 kcal
Equipment
- •Griddle
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 5
- carbs
- 24
- protein
- 3
- calories
- 150
Instructions
- 1
Boil the potatoes until tender. Rice them while still warm into a large bowl.
- 2
Stir in butter and cream while the potatoes are hot. Let cool completely, ideally overnight in the refrigerator.
- 3
Mix in flour, salt, and sugar until a soft dough forms.
- 4
Divide the dough into golf ball-sized portions.
- 5
Roll each portion out very thin on a floured surface, about 1/8 inch thick.
- 6
Heat a dry griddle over medium-high heat.
- 7
Cook each round for about 1 minute per side until light brown spots appear.
- 8
Stack the cooked lefse between clean kitchen towels to keep them soft and pliable.
Chef's tips
Chill the potato mixture completely before adding flour so the lefse stays tender. Roll the dough as thin as possible for the best texture.
Storage
Store cooled lefse wrapped tightly in the refrigerator for up to a week.
Reheating
Warm briefly on a dry skillet or serve at room temperature.
Common mistakes to avoid
- •Adding flour to warm potatoes, which makes the lefse tough.
- •Rolling the dough too thick, resulting in a bread-like texture instead of a flatbread.
Serving suggestions
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