Lefse(Norwegian)
Lefse is a traditional Norwegian flatbread made from mashed potatoes, giving it a unique and comforting texture. With a hint of butter and milk, it offers a subtle richness that pairs beautifully with sweet or savory toppings. Perfect for gatherings, it appeals to anyone seeking a taste of Scandinavian culture.
Ingredients
Instructions
- Add mashed potatoes, butter, and milk together.
- Let the mixture cool.
- Once cool, add 1 cup of flour.
- Knead the mixture until smooth.
- Heat an electric frypan to 400°.
- Take a large spoonful of the dough and roll it out until it is flat and thin, but thick enough to pick up with a spatula.
- Fry the rolled dough dry in the pan, turning to bake the other side.
- Cook until the lefse has light brown spots, ensuring it remains soft and flexible.
Tips & Substitutions
For a smoother texture, ensure the potatoes are well-mashed without lumps. If you prefer a richer flavor, consider using half-and-half instead of milk. You can also substitute some of the flour with whole wheat flour for a nuttier taste. Make sure your frypan is preheated to prevent sticking, and roll the dough as thin as possible for the best texture.
Serving Suggestions
Lefse is traditionally served with butter and sugar or cinnamon sugar, but it pairs beautifully with Lemon Curd for a refreshing twist. Consider serving it alongside hearty dishes like German-Style Red Cabbage to balance flavors. You can also fill it with sweet or savory fillings, making it a versatile addition to any meal.
Storage & Reheating
Lefse can be stored in an airtight container in the refrigerator for up to a week. To reheat, simply warm them in a dry pan over medium heat for a minute on each side, or microwave them briefly between damp paper towels to retain moisture. They can also be frozen; just separate layers with parchment paper.
Nutrition & Diet Analysis (per serving)
Each serving of Lefse(Norwegian) contains roughly 870 calories, with 12g protein, 118g carbohydrates, and 39g fat. It is an excellent source of potassium (41% of the Daily Value), vitamin C (39% of the Daily Value), and iron (30% of the Daily Value), and a good source of vitamin A. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of potatoes for this recipe?
While Russet potatoes are recommended for their starchy texture, you can experiment with Yukon Golds for a creamier lefse. Just keep in mind that the moisture content may vary, so you might need to adjust the flour accordingly.
How do I prevent the lefse from sticking to the pan?
To prevent sticking, make sure your pan is properly preheated and use a non-stick skillet if possible. You can also lightly sprinkle flour on the pan and the dough when rolling out. If it still sticks, using a spatula to gently lift the edges can help.
What can I do if my dough is too sticky?
If your dough becomes too sticky, gradually add more flour, a tablespoon at a time, until it reaches a manageable consistency. Be careful not to add too much flour, as this can make the lefse tough. Kneading the dough gently can also help improve its texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).