Norwegian Lefse
Thin, soft rounds made from riced potatoes and flour, cooked on a dry griddle and traditionally rolled with butter and sugar. It's a beloved holiday tradition among Montana's Scandinavian homesteader communities.
- Prep
- 60 min
- Cook
- 30 min
- Total
- 90 min
- Servings
- 12
- Difficulty
- Hard
- Calories
- 150 kcal
Equipment
- •Ricer or masher
- •Lefse griddle or large flat griddle
- •Lefse rolling pin
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 4
- carbs
- 27
- protein
- 3
- calories
- 150
Instructions
- 1
Boil the potatoes until they are very tender. Drain the water well.
- 2
Mash or rice the potatoes until smooth while they are still warm.
- 3
Stir in the butter, cream, and salt. Let cool completely, ideally chilling overnight.
- 4
Mix the flour into the cold potato mixture until a workable dough forms.
- 5
Divide the dough into golf ball-sized portions.
- 6
Roll each piece on a well-floured cloth into a very thin round, about 12 inches across.
- 7
Heat a dry griddle over medium-high heat. Cook each round for 1-2 minutes per side until lightly speckled brown.
- 8
Stack the cooked lefse (flatbread) between layers of clean towels to keep them soft.
- 9
Spread with butter, sprinkle with sugar and cinnamon, and roll up to serve.
Chef's tips
Chill the potato dough thoroughly before rolling it out. Roll each round very thin on a well-floured cloth for a delicate texture.
Storage
Stack with wax paper between rounds and refrigerate up to 5 days, or freeze up to 2 months.
Reheating
Warm briefly on a dry skillet, or serve at room temperature.
Common mistakes to avoid
- •Using warm potato dough, which becomes sticky and hard to roll
- •Rolling the dough unevenly, which causes it to cook patchily
Serving suggestions
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