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Lefse Recipe Using Real Potatoes – A Norwegian Tradition
Lefse is a delicious Norwegian treat that is a tradition among many families. Your family can start this tradition today and make some of the best lefse you have ever had! Learn how to make a delicious lefse recipe using real potatoes.
Prep: 12h30min
Total: 13h
Yield: 8
Serving Size: ½ lefse sheet
Nutrition Facts: servingSize ½ lefse sheet, calories 164 calories, Sugar 1 g, Sodium 151 mg, Fat 3 g, Saturated Fat 2 g, unSaturated Fat 0 g, Trans Fat 0 g, Carbohydrate 30 g, Fiber 2 g, Protein 4 g, Cholesterol 12 mg
Ingredients:
- 2.5 pounds of Russet potatoes, peeled, and weighed after peeled.
- 1 stick room temperature salted butter, chopped
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1 cup all-purpose flour + plus more for keeping equipment floured
Instruction:
- in large pot of water for 45 minutes or until tender all the way through.
- and rice.
- at the bottom of ceramic or glass bowl and rice potatoes for a second time into it.
- . Make sure butter has been fully incorporated into potatoes, but try to keep them as light and fluffy as possible.
- on counter at room temperature for one hour and then place into fridge overnight.
- , take out potatoes and in large bowl, mix potato & butter mixture, cream, flour, salt. Get in there with your hands real good and mix right in the bowl. You should end up with a dough that is somewhat similar to a bread flour consistency, but a bit more crumbly.
- h and divide by eight. Roll each of these 1/8 dough portions into a ball. Place all on a plate and put in the refrigerator.
- to 500° Fahrenheit
- to both your rolling mat cloth and also to the rolling pin cloth. Massage the flour in and be liberal with the flour.
- out of the fridge and with your hands, gently form it into a disk. Place down on rolling mat and using the rolling pin, roll out the ball to be as flat as possible. If you feel like the lefse may start to stick, apply just a small amount of flour to ensure this does not happen.
- as possible, use the turning stick and gently slide it underneath the center of the rolled-out disk. You should be able to get all the way under without tearing the dough.
- (that has the stick mid-way through) and drape it onto the edge of the preheated 500 F lefse grill. You should be able to gently lay the first half of the disk onto the grill and then by turning (or rolling) the lefse stick, fold the other half onto the grill. Start a timer.
- e and 30 seconds, let timer keep going and use your turning stick to flip the lefse.
- , remove lefse from lefse grill and put on a large plate.
- 9 through 14 until all lefse has been cooked.
- for an hour.
- toppings you want to use ( I like a pat of softened butter and a few teaspoons of suger) and roll up.
- in half and serve.
How to make perfect Norwegian lefse
FAQ
Is lefse Swedish or Norwegian?
Lefse is a soft Norwegian flatbread, made using traditional recipes and baking methods. Lefse is usually made with potatoes, flour, butter, and milk, cream, or lard. Traditionally, lefse is cooked on a flat griddle, with particular wooden utensils used in the process.
Is lefse just a tortilla?
It rolls like a flour tortilla. It folds like a flour tortilla. But it’s lefse (pronounced LEF-sah), a Norwegian flatbread often made with mashed potatoes.
What does lefse taste like?
It has a warm, buttery flavor and a doughy, tortilla-like texture that lends itself to savory and sweet combinations; just like mashed potatoes, any toppings you add will be enhanced by a bit of buttery flavor. Lefse is best served hot, and they can easily be reheated on the stove.
Why do Norwegians eat lefse?
The story of lefse is intertwined with Norwegian history. Just as the Norwegian flatbread was developed as a way to store food over the harsh winter months, lefse served a similar purpose. During the 19th century, the lefse was a popular way to store wheat or potato, which would otherwise be unusable.
