Norwegian Lefse
A soft potato flatbread rolled thin and traditionally spread with butter, part of Wisconsin's Norwegian heritage baking.
- Prep
- 60 min
- Cook
- 30 min
- Total
- 90 min
- Servings
- 12
- Difficulty
- Hard
- Calories
- 180 kcal
Equipment
- •Griddle
- •Lefse rolling pin
- •Ricer
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 6
- carbs
- 28
- protein
- 3
- calories
- 180
Instructions
- 1
Boil the potatoes. Press them through a potato ricer while they are still warm.
- 2
Stir in the butter, cream, and salt. Chill the mixture in the refrigerator overnight.
- 3
Work the flour into the cold potato mixture until a soft dough forms.
- 4
Divide the dough into small balls. Roll each ball paper-thin on a floured surface.
- 5
Heat a dry griddle on the stovetop over medium-high heat.
- 6
Cook each round about 1 minute per side until speckled with light brown spots.
- 7
Stack the cooked flatbreads between clean towels to keep them soft.
- 8
Spread with butter and cinnamon sugar, then roll up and serve.
Chef's tips
Chill the potato mixture overnight so the dough is easy to handle. Roll the rounds as thin as possible for delicate lefse.
Storage
Store stacked with parchment between layers in the refrigerator up to a week, or freeze up to 2 months.
Reheating
Warm briefly on a dry skillet before serving.
Common mistakes to avoid
- •Rolling the dough too thick, which makes the flatbread chewy instead of tender
- •Skipping the overnight chill, which makes the dough sticky and hard to roll
Serving suggestions
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