- Root vegetables
Lefse is a traditional Norwegian flat bread, and this recipe is made with potato. It's so delicious spread with butter and either caster sugar or dark brown soft sugar!
9 people made this
- 2.25kg potatoes, peeled
- 1 tablespoon salt
- 3 tablespoons butter, melted
- 250ml double cream, or as needed
- 125g plain flour, or as needed
MethodPrep:20min ›Cook:15min ›Extra time:8hr chilling › Ready in:8hr35min
- Place potatoes and salt into a pot and fill with enough water to cover. Bring to the boil and cook until potatoes can be easily pierced with a fork. Drain and transfer to a large bowl. Measure in the butter and cream and mash until completely smooth. Cover and refrigerate overnight.
- Use your hands to shape the potato mixture into four even logs about 15cm long. Cut each log into 4 or 5 pieces. Using just enough flour to keep the dough from sticking, roll out each portion as thinly as possible. Flip the dough over frequently and add more flour as needed. Adding too much flour can make the lefse tough, so be careful.
- Heat flat griddle pan over medium heat. Cook one lefse at a time until golden brown with darker brown bubbles on each side, flipping over once. Use a flat lefse turner if you have one. Stack finished lefse on a plate or tray and cover with a tea towel to keep them from drying out. Once the lefse are completely cool, wrap in cling film to keep moist.
Reviews & ratingsAverage global rating:(9)
Reviews in English (7)
This is a great recipe!However, DO NOT cover the potatoes when you refrigerate them ~ they dry out better when not covered. This makes it easier to roll and you won't need as much flour (no chance of getting tough lefse). I also rice the potatoes before they go into the 'frig.-23 Dec 2008
I had a lot of fun attempting to make lefse. I admit it was my first time and struggled to make them thin round patties. I ended up dropping the a spoon full on the griddle, used spoons and flour to flatten right there. I need to give it another try but I admit, loved the final product. Very tasty. It actually kind of reminded me of elephant ears at fairs-04 Jan 2010