Norwegian Lefse Recipe | How to make perfect lefsa every time (2024)

FAQs

How to keep lefse from drying out? ›

Lefse should be refrigerated or frozen. Our lefse is made with no preservatives, so it can take a week or so in the fridge. In the refrigerator, it needs to stay in its sealed package or it will dry out. If you don't plan on eating it right away, toss it in the freezer.

The potatoes were over cooked. So when you are boiling your spuds up, you want them cooked until just fork tender. If you poke the potatoes with a fork and they fall apart they are overdone for lefse. A little on the firmer side is always better.

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.

Lompe or potetkake is the smaller version of the potato lefse, and usually made with only boiled potatoes, flour and salt. It is often used in place of a hot dog bun and can be used to roll up sausages. This is also known as pølse med lompe in Norway.

noun. a round Norwegian flatbread resembling a tortilla, made with mashed potatoes and flour.

Lefse plays an important role in Scandinavian tradition. During the holiday season no meal is complete without a plate of buttered lefse. Also, find the best recipes for many of your favorite Norwegian foods here at Lefse Time.

Caring for and Preparing Lefse

We recommend refrigeration for no longer than 2 weeks. When defrosting Freddy's, it's best to let it thaw overnight at room temperature.

WHAT IS THE SHELF-LIFE OF THE LEFSE? 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.

You want enough flour so that your lefse will not stick, but not so much that your lefse is completely covered in flour. Roll out your lefse on your pastry board until it is 1/8 inch thick. Using your lefse stick transfer the lefse to your griddle. Cook on the griddle until bubbles form and each side has browned.

Lefse Stick (substitute long wooden handle of spoon or even better, an unused wooden paint can stirrer). Grooved Lefse Rolling Pin (regular pin can work).

What is the best way to eat lefse? ›

Norwegians would also often eat lefse rolled up with butter, with many also adding cinnamon and sugar. Many people would also add different types of jam, cheese or other ingredients to make their preferred lefse. A lot of people eat lefse with savoury foods like ham, cheese, beef and much more, rolling it up as a wrap.

On to the proteins, Lefse offers 4.37g per 100g, essential for building and repairing tissues in the body. It also contains a variety of vitamins and minerals. With 172.0mg of sodium, it supports electrolyte balance and nerve function, while the 271.0mg of potassium can contribute to cardiovascular health.

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.

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.

While in Norway lefse was traditionally made from a variety of flours, when brought to America it became strictly potato-based — because potatoes are what most Norwegian immigrants were able to grow quickly and successfully here.

I use a tortilla press to make the lefse. It is so much easier than hand rolling with a rolling pin. I use a cast iron pan to make the lefse.

How to Cook Lefse. If you have a lefse griddle, you're set for success. Because it isn't common to have one lying around, simply use an extremely clean large nonstick skillet, or if you're lucky enough to have an electric crepe maker, use that instead.