Norwegian Lefse Recipe

Lefse is a flatbread from Norway that is typically made with flour, potatoes, butter, and milk or cream. Traditionally, it's eaten around Christmas time.

It has been made for centuries, and it's quite easy to make at home. This lefse recipe can be cooked on a griddle or in a non-stick pan on a stovetop.

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5 from 2 votes

Prep Time 2

Cook Time 2

Total Time 2 2

Course Recipes

Cuisine Norwegian

Servings

Ingredients

4 kg potatoes 8 pounds
75- gram butter
6 dl all-purpose flour 2 1/2 cups
0.7 dl cream 30%
1 tablespoon white sugar
1 tablespoon salt
1 tablespoon honey optional

Instructions

Boil the potatoes for 15-20 minutes, until tender.
Take a large bowl and rice the potatoes
Add butter, sugar, cream, and salt
Mix well and let it cool for a few hours
Add flour to the bowl and mix well. The dough should be a little sticky, but not too much. If it's too sticky, add more flour.
Divide the dough and cut into 10-15 pieces and shape them into balls. Use a lefse rolling pin and roll out the lefse balls until they are thin.
When finished, you can either use a griddle to make the lefse or fry them in a non-stick pan on a stovetop on medium heat.
The griddle should have a temperature of 200°C (400°F). Use a thin spatula, preferably a lefse stick when cooking on the griddle or pan.
Cook for 1 minute or until small bubbles appear on the uncooked side, use the thin spatula or lefse stick and flip them. Cook for another 30-45 seconds on the other side.
Stack them on a plate or towel, and continue with the next lefse.

Notes

A potato ricer is needed for this lefse recipe as well as a rolling pin, preferably a traditional lefse rolling pin which has 1/8 inch (3 mm) wide grooves carved into the surface.

A griddle is recommended for cooking but it works well in a non-stick pan as well. A thin spatula, preferable a lefse stick is needed to flip and move them.

Recipe by Gourmand Trotter

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