Norwegian Lefse
Thin, soft potato flatbreads rolled paper-thin and cooked on a dry griddle, traditionally spread with butter and sugar or cinnamon and rolled up to eat.
- Prep
- 45 min
- Cook
- 30 min
- Total
- 75 min
- Servings
- 16
- Difficulty
- Hard
- Calories
- 150 kcal
Equipment
- •Ricer
- •Lefse griddle or large flat skillet
- •Lefse rolling pin
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 5
- carbs
- 24
- protein
- 2
- calories
- 150
Instructions
- 1
Boil the potatoes until completely tender. Drain all the water well.
- 2
Press the hot potatoes through a ricer into a large bowl.
- 3
Stir in the butter, cream, and salt while the potatoes are warm. Let cool completely.
- 4
Cover the potato mixture tightly and refrigerate it overnight.
- 5
Mix the flour into the chilled potato mixture until a soft dough forms.
- 6
Divide the dough into golf-ball-sized portions. Roll each piece paper-thin on a floured surface.
- 7
Heat a dry lefse griddle or skillet over medium-high heat.
- 8
Cook each round 1-2 minutes per side until light brown spots appear.
- 9
Stack the cooked flatbreads between clean kitchen towels to keep them soft while you finish.
Chef's tips
Press the potatoes through a ricer instead of mashing them so they do not get gummy. Chill the dough thoroughly to roll it paper-thin.
Storage
Stack cooled lefse between sheets of parchment, wrap tightly, and refrigerate up to 1 week or freeze up to 2 months.
Reheating
Warm briefly on a dry skillet or wrap in a damp towel and microwave for a few seconds.
Common mistakes to avoid
- •Rolling the dough too thick, which makes the lefse heavy and bready.
- •Not dusting enough flour on the counter, causing the dough to stick and tear.
Serving suggestions
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