Norwegian Potato and Rye Pancake Flatbreads Lefse
Delight in the taste of Scandinavian tradition with Norwegian Potato and Rye Pancake Flatbreads, better known as Lefse. These tender, paper-thin flatbreads are crafted from a comforting blend of creamy mashed russet potatoes, rich butter, and the nutty essence of rye flour, creating a unique balance of softness and earthiness. With a quick cook on a hot, dry skillet, lefse develop delicate golden-brown spots, capturing a rustic, homemade appeal. Perfect for sweet or savory pairings, they can be enjoyed spread with butter and sugar, rolled with smoked salmon and cream cheese, or served as a supple side to hearty soups and stews. With just 70 minutes from start to finish, this beloved Norwegian recipe celebrates simplicity, versatility, and the timeless charm of old-world cuisine.
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Recipe Information
Ingredients
- 900 grams Russet potatoes
- 60 grams Unsalted butter
- 60 ml Heavy cream
- 1 teaspoon Salt
- 1 teaspoon Granulated sugar
- 150 grams Rye flour
- 120 grams All-purpose flour
- 50 grams Extra all-purpose flour (for rolling)
Instructions
1. Begin by peeling the russet potatoes. Cut them into small chunks and place them in a large pot. Cover the potatoes with water and bring to a boil over medium-high heat. Reduce to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.
2. Drain the potatoes and immediately return them to the pot. Mash the potatoes until smooth, ensuring there are no lumps. For a smoother texture, you can press the mashed potatoes through a potato ricer.
3. While the mashed potatoes are still warm, mix in the butter, heavy cream, salt, and sugar. Stir until fully combined and the mixture is smooth and creamy. Allow the mixture to cool to room temperature.
4. Once the potatoes have cooled, combine the rye flour and all-purpose flour in a bowl. Gradually add the flour mixture to the potato mixture, stirring until a dough forms. The dough should be soft but not sticky. If necessary, add a little more flour, one tablespoon at a time.
5. Divide the dough into 12 equal portions and shape each portion into a ball. Cover with a clean kitchen towel to prevent drying out.
6. On a well-floured surface, roll out each ball of dough into a thin, round flatbread about 20 cm in diameter. Use additional all-purpose flour as needed to prevent sticking.
7. Heat a large dry skillet or griddle over medium heat. Once hot, carefully transfer a rolled-out lefse to the skillet. Cook for 1-2 minutes on each side, or until lightly golden brown spots appear. Keep the cooked lefse warm by placing them in a clean kitchen towel.
8. Repeat with the remaining dough balls, stacking the cooked lefse with a towel between each layer to keep them soft.
9. Serve the lefse warm or at room temperature. They can be spread with butter and sugar, rolled with savory fillings, or enjoyed as a side for soups and stews.
10. To store, let the lefse cool completely, then place them in an airtight container or zip-top bag. Refrigerate for up to 3 days or freeze for longer-term storage.
Nutrition Facts
Calories |
2648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.5 g | 97% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 2519 mg | 110% | |
| Total Carbohydrate | 447.0 g | 163% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 16.3 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 6001 mg | 128% | |
*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.
