How to Make Lefse with 2 Different Recipes (Traditional & Instant) (2024)

FAQs

How was lefse traditionally made? ›

Lefse is a soft Norwegian flatbread, made using traditional recipes and baking methods. Lefse is usually made with potatoes, flour, butter, and milk, cream, or lard. Traditionally, lefse is cooked on a flat griddle, with particular wooden utensils used in the process. Lefse has its roots in Viking food traditions.

Spead softened butter over a lefse (be generous with the butter). Sprinkle with cinnamon-sugar and roll lefse to eat. This is the traditional Norwegian way to serve and enjoy lefse.

Mostly you want to be sure that your lefse edges are not getting rolled too thin, and then try using a bit less flour on your pastry board near where the finished edges of your lefse fall.

There's always a potato or two hanging around the kitchen. You will love the simplicity and versatility of this recipe. Whether you are serving these lefse warm or cooled, I guarantee they will be eaten in a flash. For another Norwegian treat, try my rosette cookies.

ˈlefsə plural lefsen. -sən. or lefses. : a large thin potato pancake served buttered and folded.

Klenning – The Trøndelag region's version of sweet lefse with butter, cinnamon and sugar. Kling – The name for sweet lefse in Buskerud, Eastern Norway.

Our lefse does not contain a lot of preservatives. Once thawed out, it will stay fresh in the refrigerator about 7 days, less if not refrigerated. HOW LONG DOES THE LEFSE LAST IN THE FREEZER? Lefse will last in the freezer for several months.

As Christmas is quickly approaching, now is the time when family traditions are at large. One of my family's traditions around Thanksgiving and Christmas time is the making and eating of Lefse.

Although you can serve lefse with savory toppings, I love to serve it for breakfast or brunch with butter, jam, fresh fruit, chocolate sauce, sugar, and cinnamon." The main difference between lefse and typical flatbreads is the addition of potatoes as a base ingredient.

Repeat until the red lettering of the pastry cloth is faintly visible through the lefse. If you roll it too thin, it may tear. If you tear the lefse and have to re-roll it, it will be chewy, instead of soft and tender.

Why is my lefse crispy? ›

A: Crispy edges are almost always the result of the edges of the lefse being rolled to thin. You want to roll a uniformly thick sheet of lefse, right to the edges. The tip? Pick up your rolling pin when you get to the edge, don't roll past.

If the dough feels too sticky add a little more flour, if it is too dry or is cracking when pressed add another couple pats of butter. Taste the Lefse dough as you go*, it should taste like potatoes not flour.

The typical way of eating lefse is with a spread of butter, sugar and sometimes cinnamon. But did you know that during Christmas, some Norwegians eat their lefse with meat in it? This tradition is especially strong in the eastern parts of Norway, in the region today called Viken.

It looks like a flour tortilla. It rolls like a flour tortilla. It folds like a flour tortilla. But it's lefse (pronounced LEF-sah), a Norwegian flatbread often made with mashed potatoes.

Lomper (also known as potetkaker) are considered to be a small variety of potato-based lefse. Today, lomper are widely served with savory or sweet fillings. In particular, you'll find pølse i lompe or “a hot dog wrapped in a lompe” all throughout the country.

No one is quite sure where and when lutefisk originated. Both Swedes and Norwegians claim it was invented in their country. A common legend has it that Viking fishermen hung their cod to dry on tall birch racks.