Best 6 Norwegian Potato Lefsa Recipes

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Norwegian potato lefsa is a traditional Norwegian flatbread that is made from mashed potatoes, flour, and cream. It is a versatile bread that can be served as a side dish, a main course, or a dessert. Lefsa can be filled with a variety of ingredients, such as butter, sugar, cinnamon, or jam. It can also be used to make wraps or sandwiches. Here are some of the best recipes for cooking Norwegian potato lefsa.

Let's cook with our recipes!

NORWEGIAN POTATO FLATBREAD (LEFSE)



Norwegian Potato Flatbread (Lefse) image

This is my take on Norwegian flatbread. Without really knowing what I was doing, these came out delightfully tender, supple, almost fabric-like in texture, and tasting deliciously like something between a crepe and a potato pancake. They're traditionally served with butter and a sprinkle of sugar, but I also enjoy them with some smoked salmon, sour cream, and fresh dill. My other favorite topping combo is butter and some kind of berry jam and sour cream.

Provided by Chef John

Categories     Bread     Quick Bread Recipes

Time 4h55m

Yield 8

Number Of Ingredients 6

1 large russet potato
1 ½ tablespoons unsalted butter
1 teaspoon salt, or to taste
1 teaspoon white sugar
¼ cup heavy cream
1 cup all-purpose flour, or as needed

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line an oven-safe skillet or baking pan with aluminum foil.
  • Poke the potato skin all over with a knife and place on the prepared pan.
  • Roast in the preheated oven until very tender and easily pierced with a knife, about 1 hour. Let sit until cool enough to handle but still very warm.
  • Scoop potato flesh out into a bowl. Mash smooth with the back of a spatula until there are no lumps left. You can also use a potato ricer. Add the butter and mix until it disappears. Add the salt, sugar, and cream; mix until smooth. Cover and refrigerate until chilled, about 2 hours.
  • Mix in flour in several additions until the dough is able to be kneaded by hand. Add enough flour to form a soft, but not too sticky, dough. You need to be able to roll it out fairly thin without it falling apart.
  • Wrap dough with plastic and refrigerate until chilled, about 1 hour.
  • Divide dough into 8 portions. Dust each with flour and roll out onto a well-floured kitchen towel to 1/8-inch thick, or thinner.
  • Heat a very lightly buttered nonstick pan over medium-high heat. Cook the lefse in the hot pan, poking the surface lightly with a fork, until golden brown blisters form, 2 to 3 minutes per side. Stack on a plate as they're cooked and keep covered with a towel. Serve warm.

Nutrition Facts : Calories 139.2 calories, Carbohydrate 20.7 g, Cholesterol 15.9 mg, Fat 5.1 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 3.1 g, Sodium 296.9 mg, Sugar 0.9 g

BASIC LEFSE: NORWEGIAN POTATO FLATBREAD



Basic Lefse: Norwegian Potato Flatbread image

Perhaps no food is more beloved by Norwegians than potato lefse. Try this basic recipe for this paper-thin Norwegian potato flatbread.

Provided by Kari Diehl

Categories     Side Dish     Bread

Time 9h10m

Number Of Ingredients 9

2 pounds Idaho russet potatoes , about 5 large potatoes
1/4 cup heavy cream , or evaporated milk
1 tablespoon butter, softened
1 tablespoon sugar
1 teaspoon salt
1 cup flour​, plus more for dusting
For Serving:
Butter, to taste
Sugar, to taste

Steps:

  • Gather the ingredients.
  • Preheat the oven to 175 F. Peel the potatoes, making sure that no peels or eyes remain. Coarsely chop them into 1-inch pieces.
  • In a stockpot, bring water to a boil and add the potatoes. Boil them until they are fork-tender, about 15 to 20 minutes.
  • Drain the boiled potatoes well. Place them on a baking sheet lined with parchment paper and bring them into the hot oven for 15 minutes to dry them further.
  • Remove the potatoes from the oven and pass them through a ricer . You need them to be finely riced, so twice through the ricer might give you a better texture. You should have at least 4 cups of riced potatoes.
  • Mix in the heavy cream, butter, sugar, and salt.
  • Mix well and place the potato dough in the refrigerator, covered, to chill overnight.
  • Preheat a lefse griddle or your skillet of choice to 425 F. You need a very hot surface to properly cook the lefse. Use a pastry blender to cut the flour into the chilled potatoes, or vigorously knead the flour in until you have a smooth dough.
  • With the help of an ice cream scoop, divide the dough into 16 to 20 biscuit-sized balls.
  • Generously flour a pastry cloth or board and a rolling pin. Roll out each piece of dough into a 12-inch circle, dusting with more flour as needed.
  • Carefully lift the circle with a lefse stick or the handle of a flat wooden spatula. Transfer it quickly to the griddle.
  • Cook the lefse on the griddle until brown spots begin to appear.
  • Flip and cook the other side.
  • Remove the cooked lefse to a plate lined with a damp clean cloth to cool. Cover with another damp cloth. Continue to cook the remaining dough balls until you've used all of the dough.
  • Serve the lefse smeared with butter to taste and a sprinkle or two of sugar.
  • Enjoy.

Nutrition Facts : Calories 181 kcal, Carbohydrate 31 g, Cholesterol 13 mg, Fiber 2 g, Protein 4 g, SaturatedFat 3 g, Sodium 235 mg, Sugar 3 g, Fat 5 g, ServingSize 16 to 20 pieces, UnsaturatedFat 0 g

NORWEGIAN POTATO LEFSA



Norwegian Potato Lefsa image

Traditional Norwegian Potato Lefsa that's usually reserved for holiday meals. NOTE: It is important that dough balls stay cold till they are rolled out.

Provided by Thomas

Categories     Side Dish     Potato Side Dish Recipes

Yield 8

Number Of Ingredients 6

18 baking potatoes, scrubbed
½ cup heavy whipping cream
½ cup butter
1 tablespoon salt
1 tablespoon white sugar
4 cups all-purpose flour

Steps:

  • Peel potatoes and place them in a large pot with a large amount of water. Bring water to a boil, and let the potatoes boil until soft. Drain and mash well.
  • In a large mixing bowl, combine 8 cups mashed potatoes, cream, butter, salt, and sugar. Cover potatoes and refrigerate over night.
  • Mix flour into the mashed potatoes and roll the mixture into balls about the size of tennis balls, or smaller depending on preference. Keep balls of dough on plate in the refrigerator.
  • Taking one ball out of the refrigerator at a time, roll dough balls out on a floured board. To keep the dough from sticking while rolling it out, it helps to have a rolling pin with a cotton rolling pin covers.
  • Fry the lefsa in a grill or in an iron skillet at very high heat. If lefsa brown too much, turn the heat down. After cooking each piece of lefsa place on a dishtowel. Fold towel over lefsa to keep warm. Stack lefsa on top of each other and keep covered to keep from drying out.

Nutrition Facts : Calories 755.6 calories, Carbohydrate 133.4 g, Cholesterol 50.9 mg, Fat 18.1 g, Fiber 12.2 g, Protein 16.6 g, SaturatedFat 10.9 g, Sodium 989.4 mg, Sugar 5.5 g

MOM'S NORWEGIAN POTATO LEFSA



Mom's Norwegian Potato Lefsa image

Provided by Food Network

Categories     dessert

Time 50m

Yield 12 to 14 large lefsas

Number Of Ingredients 8

1/2 cup cream
1/3 cup shortening
4 cups riced potaoes, cold
2 to 2 1/2 cups all-purpose flour
1 tablespoon sugar
Salt, to taste (1/2 to 1 teaspoon)
Softened butter, for serving
Sugar, for serving

Steps:

  • Heat cream and shortening until shortening is melted. Cool and then add to riced potatoes. Sift flour, sugar and salt and add to potato mixture. Take a piece of dough as for pie crust (I use a piece a little smaller than a tennis ball), Roll the dough in a circle on a floured cloth rolling as thin as possible.
  • Using a lefsa turner (a long thin stick) to lift the rolled lefsa dough, bake on top of a lefsa or pancake griddle that is pre-heated to 425 degrees F. Bake until light brown on both sides. Serve warm or cooled spread with butter and sugar and rolled up.
  • Cut into one-fourths, for serving.

INSTANT POTATO NORWEGIAN LEFSE



Instant Potato Norwegian Lefse image

This is a traditional Norwegian dish that my Great Grandmother, Mina Taylor, would make that was handed down to us. As children, we always had lefse for our Christmas Morning breakfast. I found an easy way using instant potatoes and this makes the process a lot easier to make the lefse in the mornings! We would eat the cooked lefse by rolling the lefse in cooked bacon with cream cheese and it is so good that way! I am not including the refrigeration time, which could be anywhere from 2 hours to overnight, which is what I do when I make them for Christmas morning. You could also try using a gluten free flour to see if it would be used for a gluten free diet.

Provided by LDSMom128

Categories     Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

4 cups potato flakes
4 tablespoons sugar
3 cups water
2 1/2 cups milk
1 1/2 cups butter
3 teaspoons salt
2 -3 cups flour (enough to make a rolling dough)

Steps:

  • In a large saucepan or pot, bring the water to boil and add the milk, butter, sugar, and salt. When the milk has come to a boil, add the potato flakes and stir until smooth. Pour the potatoes into a large bowl and refrigerate.
  • When ready to make the lefse, take out 2 cups of potatoes at a time and add 1 to 1 1/2 cups of flour and stir until it becomes a workable dough. Flour a counter surface and roll the dough out as thin as possible. Cut individual slices with the a round cookie cutter, or the top of a medium sized glass.
  • Add about 1 tsp oil to a skillet pan and cook the lefse for about 3-5 minutes, or when brown blisters start to form on the top. Flip and cook for another 3-5 minutes.
  • Continue to cook the individual slices until the potato dough is gone. You may be able to cook several lefse at a time if you have a large enough skillet, if not cook one at a time. Any leftover cooked lefse may be refrigerate and used for about 3-5 more days.

LEFSE(FROM NORWAY TO NORTH DAKOTA)



Lefse(From Norway to North Dakota) image

Lefse, Norwegian potato crepes, are popular in North Dakota, particularly during the winter holiday season. The thin, delicate flatbreads are cooked in a skillet until lightly browned, spread with butter and sugar and then rolled into a thin tube. Good thing one recipe makes nearly 30 crepes; they'll go quickly! Around 1870 many European immigrants from Norway settled in North Dakota's northeastern corner, especially near the Red River. They are famous for their lefse. Icelanders also arrived from Canada. From the Cooking Channel.

Provided by Sharon123

Categories     Breads

Time 1h40m

Yield 28 lefse

Number Of Ingredients 6

1 3/4 lbs russet potatoes
1/2 cup heavy cream
4 tablespoons unsalted butter
2 teaspoons sugar
1 1/2 teaspoons kosher salt
1 3/4 cups all-purpose flour, plus more for rolling

Steps:

  • Put the whole, unpeeled potatoes in a pot and cover with cold water by 2 inches. Bring to a boil and simmer gently until a fork goes through the potatoes with little resistance, about 40 minutes.
  • Cut the potatoes into smaller chunks and press through a ricer. If you don't have a ricer, peel the potatoes and mash with a fork or masher. Measure out 4 loosely-packed cups of riced potatoes and put in a large bowl. Heat the heavy cream, butter, sugar and salt in a small pot until the butter melts. Add the butter/cream mixture to the potatoes and mix gently. Put the mashed potatoes in the refrigerator to cool down, about 30 minutes. Once cooled completely, add the flour and work it gently into the potatoes. Do not over work the dough. Allow to rest at room temperature for 10 minutes.
  • Take 2 tablespoons of dough and form it into a ball. Sprinkle flour on a sheet of parchment or wax paper. Using a rolling pin, roll out the dough into a very thin circle, about 1/16-inch thick and 7 inches wide. Flour the dough as necessary to avoid sticking.
  • Heat a large nonstick skillet over medium heat. Turn the parchment or wax paper upside down and gently peel off the thin circle of dough onto your hand. Place the dough directly in the heated skillet. Cook on one side until some brown speckles start to form, about 1 minute, and then flip the dough and cook for an additional 30 seconds. Transfer the cooked lefse to a plate and keep covered with a clean kitchen towel. Repeat with the remaining dough.
  • To serve, spread butter and sprinkle sugar on a warm lefse and roll it up. If the lefse is cold, you can warm it up quickly in a heated skillet.

Nutrition Facts : Calories 80.7, Fat 3.3, SaturatedFat 2, Cholesterol 10.2, Sodium 97.1, Carbohydrate 11.3, Fiber 0.8, Sugar 0.6, Protein 1.5

Tips:

  • Use cold ingredients: This will help prevent the dough from becoming sticky and difficult to work with.
  • Knead the dough until it is smooth and elastic: This will help to develop the gluten in the dough, which will make it more pliable and easier to roll out.
  • Roll out the dough very thinly: This will help to ensure that the lefse cooks evenly.
  • Cook the lefse over medium heat: This will help to prevent it from burning.
  • Serve the lefse warm: This is when it is at its best.

Conclusion:

Lefse is a delicious and versatile bread that can be enjoyed in many different ways. It is a popular Norwegian flatbread that is typically made with mashed potatoes, flour, butter, and milk. Lefse can be served warm or cold, and it can be topped with a variety of different ingredients, such as butter, sugar, cinnamon, or jam. Lefse is also a popular ingredient in other dishes, such as wraps, sandwiches, and casseroles. With its simple ingredients and delicious flavor, lefse is a great addition to any meal.

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