Lefse
Experience the soft, pillowy perfection of traditional Norwegian lefse, a beloved flatbread crafted from tender russet potatoes and enriched with butter and cream. This time-honored recipe transforms simple ingredients into beautifully thin, versatile rounds perfect for every occasion. Roll each piece of dough by hand before cooking on a hot griddle, creating light brown specks that signal its signature texture and flavor. Ideal for breakfast, snacks, or festive gatherings, lefse is traditionally enjoyed rolled up with butter and a sprinkle of sugar or cinnamon. Whether served warm or at room temperature, this authentic lefse recipe is sure to become a cherished addition to your repertoire of Scandinavian classics. Key terms: Norwegian flatbread, traditional lefse recipe, homemade lefse, how to make lefse.
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 1 tablespoon Unsalted butter
- 2 tablespoons Heavy cream
- 1 teaspoon Salt
- 1.5 cups All-purpose flour
- 0.5 cups Extra flour for rolling
Instructions
Peel the potatoes and cut them into evenly sized chunks. Boil them in a large pot of salted water until fork-tender, about 15-20 minutes.
Drain the potatoes thoroughly and mash them until smooth. Allow them to cool slightly for about 5-10 minutes.
Stir the butter, heavy cream, and salt into the mashed potatoes until smooth and well combined.
Refrigerate the mashed potato mixture for at least 4 hours or, ideally, overnight. This allows the potatoes to firm up and makes them easier to work with.
Once the potatoes are chilled, transfer them to a large mixing bowl and gradually mix in the all-purpose flour, starting with 1 cup and adding up to 1.5 cups as needed. The dough should be soft but not sticky.
Divide the dough into 12 equal portions and roll them into balls.
Preheat a dry griddle or heavy skillet over medium heat. Lightly flour your rolling surface, rolling pin, and a lefse stick (if using).
Roll each ball of dough into a very thin circle, about 10-12 inches in diameter. Use plenty of flour to prevent sticking.
Carefully transfer the rolled lefse to the hot griddle. Cook for about 1-2 minutes on the first side, until light brown spots appear. Flip and cook for another 1-2 minutes on the second side.
Place the cooked lefse on a clean kitchen towel to cool slightly, stacking them with parchment paper in between to prevent sticking.
Serve the lefse warm or at room temperature. Spread with butter, sprinkle with sugar or cinnamon, and roll up for a traditional treat!
Nutrition Facts
Calories |
166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 168 mg | 7% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 0.8 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 12 mg | 1% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 407 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
