What if my lefse sticks to the rolling pin or board?

Using a pastry cloth for rolling and a rolling pin cover will help keep the lefse from sticking. Since the dough starts with very little flour, generously flour your board / cloth and pin before rolling.

What is Norwegian Flatbread (Lefse) Made Of?

The earliest lefse recipes were made during Viking times using just flour, water and salt. The flatbread could be dried and stored for months, offering a stable nutrition source. As potatoes became more readily available, this perishable starchy ingredient became included in some lefse recipes, as another way to preserve the food. The most common type of lefse made by Norwegian Americans today is a soft flatbread, served hot off the griddle with a brush of butter and a sprinkle of cinnamon sugar.

Is Lefse Still Eaten in Norway?

I found at least a dozen different varieties of lefse - from dried crackers to flatbreads to soft wraps - in the grocery stores we visited around Norway. It was more difficult to find fresh lefse in a bakery or restaurant. In the US, making lefse for the holidays is a family tradition among many Norwegian Americans. You can also find it in larger Norwegian community restaurants, particularly in the upper Midwest.

What is the Difference Between a Crepe and a Lefse?

Norwegian lefse is made using potato and a bit of flour and rolled very thin before grilling. A traditional French crepe is made into a thin batter that is poured and spread on a griddle, then filled or wrapped around sweet or savory ingredients. Lefse is heartier than a crepe, but more delicate than a flour tortilla. It's tender and warm and can be served sweet or savory, like so many homemade flatbreads made and served around the world.

Is Lefse Norwegian or Swedish?

Lefse is Norwegian. Lompe is a similar flatbread more commonly made and eaten in Sweden. Lompe are often used to wrap hotdogs and in savory meals instead of the Norwegian style sweetened butter and cinnamon sugar roll.

What if my lefse sticks to the pan?

Using a nonstick pan or electric skillet, a lefse griddle or a well-seasoned cast iron skillet should prevent the lefse from sticking. Use a dry paper towel to brush out the skillet of any excess flour residue between each lefse grilling, as well.

What is traditionally put on lefse?

Traditionally, potato lefse is served with a brush of butter and a sprinkle of sugar and cinnamon. Like French crepes, these flatbreads can also be served with fruit jams, Nutella, or in savory appetizers or meals wrapped around smoked salmon and cream cheese or ham.

Should I serve lefse warm or cold?

Serve lefse warm, room temperature or cold. Most people prefer hot lefse straight off the skillet. You can (nearly) recreate this magic by heating your leftover lefse in the microwave for a few seconds.

Can I make lefse with leftover mashed potatoes?

I recommend using fresh potatoes when making lefse. Because leftover potatoes will have unknown rations of cream, butter, salt and pepper, it will be hard to adjust for the proper moisture balance. If you're looking for ways to use up leftover mashed potatoes, try these Crispy Cheesy Mashed Potato Latkes !

Lefse is most delicious the moment it comes off the griddle. Spread on softened butter and sprinkle with cinnamon sugar, then roll it up and enjoy. If you've eaten your fill and there's more lefse to store, let the lefse breads cool, then fold into quarters and keep in an airtight container or plastic bag in the refrigerator for up to 5 days. To freeze, fold lefse into quarters, wrap in plastic wrap and keep in a freezer-safe bag or container for up to 6 months.

Can I use instant potatoes or potato flakes to make lefse?

I have never used instant potatoes for lefse, only real potatoes. So I can't say I recommend it. But I did find a recipe using Hungry Jack if you want to give it a try!

How to Make Norwegian Potato Lefse Recipe

Name: Homemade Norwegian Potato Lefse Recipe
Prep time: 2 h
Cook time: 40 min
Total time: 2 h 40 min
Cuisine: Norwegian
Ingredients: 2 1/2 pounds russet or Yukon gold potatoes (4-5 cups once peeled, boiled and riced); 4 tablespoons butter; 1/3-1/2 cup heavy cream; 2 tablespoons granulated sugar; 1 teaspoon coarse kosher salt; 1-1 1/2 cups all purpose flour

Ingredients

Scale

2 1/2 pounds russet or Yukon gold potatoes (4-5 cups once peeled, boiled and riced)

4 tablespoons butter

1/3-1/2 cup heavy cream

2 tablespoons granulated sugar

1 teaspoon coarse kosher salt

1-1 1/2 cups all purpose flour

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Instructions

Making lefse is a simple process, but for best results, it requires overnight resting. So the day before you make lefse, start the process by preparing your potatoes.

Day 1:

1. To begin, peel potatoes. Cut each in half or thirds to be about the same size. Cover with salted water and boil until tender and pierced easily with a fork. Drain and return the potatoes to the hot pot, allowing them to steam off for a minute or two.

3. Quickly rice your potatoes or use a food mill to smooth the mixture into a mixing bowl. Add diced butter to the hot potato mixture and stir to melt and combine. Once cooled, cover and refrigerate overnight.

Day 2:

5. The next day, take your cooled potatoes out of the refrigerator. Use a fork or spatula to break up the mixture into smaller pieces. Then add 1/3 cup heavy cream, 2 tablespoons sugar, 1 teaspoon salt and 1 cup flour. Stir to combine fully, then use your hands to knead the dough with the heel of your hand until it comes together into a smooth ball. This will only take 45-60 seconds. Depending on the texture of your dough, you may add up to another 1/2 cup flour and / or up to 3 additional tablespoons of heavy cream. You’re looking for a soft but cohesive potato dough texture.

6. Use 1/4 cup measuring cup to shape about 14-16 smooth balls. Flatten them lightly but be sure the edges are clean and smooth so you have minimal cracking when rolling. Set your dough balls aside to rest in the refrigerator while you heat your pan. I have a 12-inch skillet, and these 1/4 cup patties roll out very thin to around 10-inches. If you’re looking for the same thinness with a larger 14-inch diameter, use a 1/3 cup measure.

7. Heat your skillet over medium high heat. You’re looking for a 400-450℉ on the pan, so let it heat for 3-4 minutes while you roll the first round. (Keep the remaining dough balls in the refrigerator until ready to roll each.) Using a well-floured pastry cloth and a ridged rolling pin, roll your lefse dough balls one at a time. If using a regular rolling pin, the lefse won’t roll as thinly as a ridged rolling pin will allow. But the Norwegian flatbread will still be delicious, so roll on!

8. If you're looking for a perfect edge on your lefse, take a page from Chuck Ilheln, winner of the National Lefse Cook-off. Just use a pizza cutter to trim up the edges before adding your dough to the lefse griddle. If it's good enough for the lefse champion, it's good enough for us!

9. Once rolled, use a lefse stick or a couple of offset spatulas to transfer the lefse dough round to the hot skillet. Let the lefse cook for 45-60 seconds, until golden brown bubbly spots appear on the grilled side. Flip and grill another 30-45 seconds on the second side, until the same coloring appears. Remove to a towel and cover while grilling the next lefse. Use dry paper towels to wipe out your skillet or pan between each lefse grilling.

10. If eating immediately, spread the warm lefse with butter and sprinkle with cinnamon sugar. Roll and eat like a tortilla.

11. If making to store and serve later, let the lefse cool a bit, then roll or fold into quarters and store in a resealable bag or airtight container. Lefse can be stored in the refrigerator for up to 5 days and in the freezer for up to 6 months.

Notes

You'll have the most success using the 2-day process. If you're new to lefse-making, give yourself the best chance of success.

Be sure to use a potato ricer or food mill for the smoothest dough. Using a potato masher doesn't get the potatoes fine enough for a consistent dough.

Keep your lefse dough rounds refrigerated and remove just one round at a time to roll and griddle.

Flour your pastry cloth / board, your rolling pin and your lefse dough round on both sides for each lefse. We add very little flour to the dough, which gives us freedom to use more flour when rolling to keep our tender dough from sticking.

If your dough ball cracks around the edges when rolling, or you can't quite get the perfect round, just use a pizza cutter to trim up the edges before adding your dough to the lefse griddle. I learned this trick from Chuck Ilheln, winner of the National Lefse Cook-off. Genius!

Use dry paper towels to clean excess flour or dough spots off your griddle or skillet between each lefse cooking.

Prep Time: 120
Cook Time: 40
Category: Desserts
Method: Stove Top
Cuisine: Norwegian