How to Make My Mother's Lefse
My mother's recipe for lefse--the soft potato flatbread beloved by Norwegians and their descendants at home and abroad. This recipe uses potato flakes for an easy, smooth dough and my mother walks us through every step.
Lefse Recipe | How To Make Potato Lefse From Scratch
I am excited to show you how to make a homemade potato lefse from scratch. There many lefse recipes to show you but I decided to make the potato lefse for several reasons. One big reason is because potato lefse is very common to eat in Norway. Another reason is I love any recipe that includes potatoes. As well potatoes is just a very important ingredient in the Scandinavian culture. Hope you enjoy this traditional Norwegian flatbread recipe.
Potato Lefse Recipe:
1 pound of russet potatoes
5 ounces of flour
4 tablespoons of butter
1/2 teaspoon of salt
1 teaspoon of sugar
1/4 cup of heavy cream
Potato Lefse Instruction:
Cook sliced potatoes for 15 minutes.
Mash the potatoes.
Add the cream. Continue mashing the potatoes.
Add the butter. Continue mashing the potatoes.
Add the sugar and the salt. Continue mashing the potatoes.
Let the potatoes cool down before the next step.
Add flour to cooled potato mixture.
If you refrigerate overnight, break up the potatoes into small crumbles before adding the remaining ingredients.
Knead the dough about 10–15 times.
The dough should come together into a smooth dough.
Gently knead the dough with your hands.
Roll dough into a ball.
Gently flatten with no cracks.
To prep the board add about 1/4 cup of flour in the center.
The corrugated pin helps the dough get nice and thin with no air pockets.
Start rolling lefse from the middle and work out.
Between each sheet you will need to flour your pastry board.
Using the lefse stick slide under the lefse sheet and lift
gently from the board.
Heat an ungreased lefse grill at 400 F degrees.
Lefse is ready to flip when the sheet bubbles up. The second side will cook faster than the first side.
Cover lefse with a towel and set aside to cool.
To avoid lefse drying out seal it in a package and store in refrigerator.
Serve with butter, brown sugar, cinnamon, or your favorite jam.
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Norwegian Potato Lefse (Vegan)
Potato lefse is like a soft flatbread. It is hard to find here in America, though I believe there are specialty stores where you can still buy them. But in Norway you would find them in any grocery store. In fact, most convenient stores would also have them. Norwegians love potatoes, and this is just another way to serve them. During World War II my great grandmother used to make these almost daily. They were easy and cheap to make. One could almost say they were sustained on these flat breads.
They are particularly easy to make with yesterday’s left-over mashed potatoes. Though they look a little like tortillas, they have a very different taste.
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Hi, I’m Ani, a plant-based Chef. I am a graduate of the Natural Gourmet Institute of NYC. If you are interested in delicious and wholesome food, cooked in a simple and easy way, subscribe to my channel, and we will have fun exploring the world of healthy gourmet cooking.
Auntie Charlotte's Best Ever Norwegian Lefse Recipe
Every year, my family makes traditional homemade Norwegian Lefse for the holidays - Thanksgiving, Christmas and New Year's. It's a round flat bread that's sort of like a tortilla, but it's made with potatoes. When slathered with butter, sprinkled with sugar and rolled up, there's nothing better! My hubby's family is Norwegian, and he's been making and eating Lefse for years. Then he got a refresher course from our neighbor's Auntie Charlotte, who was a perfectionist when it came to Lefse and had her own recipe. We decided it was time to share this recipe of goodness, so we scheduled a Zoom DIY tutorial with my family, one of my sister's families and neighbors who are essentially just like family. Amidst the silliness and occasional chaos of this video, you'll learn how to make the most wonderful Lefse ever. One thing: among my family members there's a bit of controversy over whether to use real potatoes or potato flakes. Flakes are certainly easier, but real potatoes are more traditional. Here's the recipe (2 options):
Auntie Charlotte's Best-Ever Lefse
Supplies (easy to find online): Lefse griddle, rolling pin, rolling pion sock, Pastry board and cover, wooden Lefse turning stick, 2 kitchen towels, plastic baggie for storage.
*Lefse takes practice. Be sure to check out Auntie Charlotte's hints at the bottom. They can really make a difference!
Ingredients:
Makes 12 Lefse rounds
Option #1: Russet Potatoes, 6 medium
1/4 cup butter
1/4 cup milk
1 tsp salt
1 tsp sugar
2 2/3 - 3 Cups flour
Extra flour for rolling
Butter
Sugar (white or brown)
Directions: Peel and quarter potatoes. Boil until soft. Drain and use a ricer to make sure all lumps are removed. Allow to cool in refrigerator. While potatoes are boiling (or cooling), mix all other ingredients and let sit for 30 minutes. When potatoes are chilled, mix in as much flour as you can to make a slightly firm dough (this is where experience helps). Heat griddle to 500 F. Form dough into a log and cut into 12 pieces. Roll them into balls. On a generously floured pasteboard and cloth, roll each dough ball into a thin, round circle (like a tortilla). Use the lefse stick to lift the lefse off the board and place on the griddle (griddle should be dry - no oil, spray etc.). Fry until bubbles form and the underside develops golden brown spots. Flip and fry other side. Remove from heat and place on kitchen towel to cool. While the lefse is cooling, place another towel on top so the lefse steams a bit more. Repeat. To serve, fold and place on serving tray next to butter and sugar so guests can slather and sprinkle their own. To store: allow to cool to room temperature then fold in quarters, and keep in sealed plastic bag or similar container to prevent drying.
Option #2: (Potato flakes)
Supply list is same as above
Ingredients:
2 Cups potato flakes (Charlotte uses Hungry Jack)
1 tsp salt
1 tsp sugar
1 Cup milk
1 Cup cold water
1 T vegetable oil
1 T butter (melted)
Directions: Mix all ingredients except flour and let sit for 30 minutes. The add 1 Cup flour, mix and form into a loaf. Divide into 12 pieces. Roll each piece into a ball, and on a lightly floured pastry board and cloth, roll out into a thin round (like a tortilla). Heat griddle to 500 F. Use Lefse stick to lift lefse off of the board onto the griddle (griddle should be dry - no oil, spray etc.). Fry until golden brown spots form o, then flip and do the same on the other side. Pop any bubbles that form. Remove from heat and place on slightly damp kitchen towel to cool. While the lefse is cooling, place another towel on top so the lefse steams a bit more. Repeat until all doing is fried. To serve, fold and place on serving tray next to butter and sugar so guests can slather and sprinkle their own. To store: allow to cool to room temperature, fold in quarters, and keep in sealed plastic bag or similar container to prevent drying.
*Hints: As I mention above, there is definitely controversy among my family members about method! Some insist on potatoes, others, insist on potato flakes. And some says towels must be damp and others say they should be dry. But Aunt Charlotte has some hints that help either method.
1. Batter/dough must stay cool. If your house is too warm, it can make dough too sticky while you're cooking.
2. Even if you follow the directions, you may need to add a little flour.
3. When rolling, use plenty of flour on surface to prevent sticking.
4. Let lefse col to room temperature before folding and storing.
Traditional Norwegian Lefse Recipe
Flatbreads are a great way to enjoy jams, jellies, or the remaining sauce or broth at the bottom of your bowl. This traditional Norwegian lefse recipe has a not-so-secret ingredient for a delicious flatbread for any occasion.
#recipes #flatbread #appetizer
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