Lefse (Norwegian Potato Flatbread)
A traditional Norwegian Lefse recipe featuring soft and flavorful potato flatbreads that are delicious with both sweet and savory fillings!
Equipment
- Pastry cloth with rolling pin cover (this prevents the dough from ripping and makes transferring it to the griddle easy); alternatively use a clean, smooth cotton dishtowel
- OR cast iron crepe maker (my preference to avoid non-stick and this thing is my workhorse!)
- Long icing spatula , this makes it super easy to lift up the lefse to transfer it to the griddle
Ingredients
- 1 3/4 pounds starchy potatoes (e.g. Russets) , peeled and cut into roughly 1 inch pieces
- 5 tablespoons unsalted butter , softened at room temperature
- 1/4 cup heavy cream
- 1 1/2 cups all-purpose flour
- 2 teaspoons sugar
- 1 1/2 teaspoons salt
Instructions
- Boil the potatoes until tender all the way through, then thoroughly drain them. While they're still warm, rice the potatoes into a large bowl. For the fluffiest, smoothest results rice them a second time. Add the butter and combine it evenly into the potatoes to make a smooth mixture. Add the heavy cream, sugar and salt and stir to thoroughly combine. Cover and chill the potato mixture overnight.
- The next day, add the flour to the dough and knead to combine. This can be done by hand but for convenience I use my stand mixer with a paddle attachment. The consistency of the dough should be very soft and pliable but not sticky. Add more flour or liquid as needed.Place the dough on a floured work surface and divide it into 10 equal pieces. Keep the remaining dough covered while you're rolling out the individual lefse.
- Generously flour a pastry cloth or clean, smooth cotton dish towel. Roll each piece of dough into a ball and lay it on the floured cloth. Press the ball into a flat disk and sprinkle some flour over it. Flour the rolling pin. Roll the dough into as thin of a sheet as you can, about 1/16th inch, sprinkling over a little more flour as needed to prevent stick and ripping.
- Very carefully lift up the lefse and transfer it to the griddle or pan. To do this I use a long icing spatula to easily lift up and transfer the lefse. Heat the griddle or pan over high heat (around 475-500 F). Lightly spray with oil.Place the lefse onto the griddle or into the skillet. Cook on one side for about one minute until it's speckled with brown spots. If it's cooking too fast, reduce the temperature. If it's taking too long, increase the temperature. Carefully flip the lefse over and cook on the other side for another minute or two until likewise speckled.Transfer the cooked lefse to a large plate/platter or lined baking sheet. Repeat the process for the remaining lefse, fanning them out onto the plate or baking sheet so that they can cool without sticking together. Serve warm or at room temperature. See blog post for serving recommendations.
- Allow any leftover lefse to fully cool and then wrap them well in plastic wrap. Store them at room temperature where they will keep for several days (inspect them for any signs of mold). Storing them in the fridge tends to dry them out. If you'd like to store them longer or make a large batch for convenience, they can be frozen. Folding them in half or in quarters, place them in a freezer bag or container and freeze them for up to 6 months.
Nutrition
Calories: 202kcalCarbohydrates: 29gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 22mgSodium: 356mgPotassium: 358mgFiber: 2gSugar: 2gVitamin A: 263IUVitamin C: 5mgCalcium: 19mgIron: 2mg
Tried this recipe?Let us know how it was!