Norwegian Lefse Recipe

Russet potatoes: These starchy potatoes are perfect for creating a smooth, cohesive dough.

Butter: Adds richness and flavor to the lefse.

Heavy cream: Essential for a creamy texture in the dough.

Sugar: Provides a subtle sweetness to balance the savory elements.

Salt: Enhances the overall flavor of the lefse.

All-purpose flour: Used to form the dough and for rolling out the lefse.

When preparing russet potatoes for lefse, ensure they are thoroughly boiled until tender but not overly soft. Using a potato ricer instead of mashing them will give a smoother texture, which is crucial for achieving the right consistency in the dough. When adding the melted butter, heavy cream, sugar, and salt, mix the ingredients while the potatoes are still warm to help them incorporate more evenly. When rolling out the dough, use a light touch and plenty of flour on your surface and rolling pin to prevent sticking. Cooking on a hot griddle is key; it should be hot enough to create brown spots quickly without burning the lefse.

• russet potatoes - Substitute with yukon gold potatoes: Yukon gold potatoes have a similar starchy texture and will provide a comparable consistency to the lefse.

• butter - Substitute with margarine: Margarine can be used as a non-dairy alternative and will still provide the necessary fat content.

• heavy cream - Substitute with coconut cream: Coconut cream is a good non-dairy alternative that maintains the richness and creaminess needed for the recipe.

• sugar - Substitute with honey: Honey can be used as a natural sweetener and will add a slight floral note to the lefse.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute and will provide a similar level of saltiness.

• all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend can be used for those with gluten sensitivities and will still provide the necessary structure for the lefse.

• Allow the freshly cooked lefse to cool completely on a wire rack. This prevents condensation from forming, which can make the lefse soggy.
• Once cooled, stack the lefse with a piece of parchment paper between each piece. This keeps them from sticking together.
• Place the stacked lefse in an airtight container or a resealable plastic bag. Make sure to remove as much air as possible to maintain freshness.
• Store the container or bag in the refrigerator if you plan to consume the lefse within a week. The cool temperature helps maintain its texture and flavor.
• For longer storage, place the airtight container or resealable bag in the freezer. Lefse can be frozen for up to three months without losing its quality.
• When ready to use, thaw the lefse in the refrigerator overnight. This gradual thawing process helps retain its original texture.
• To reheat, warm the lefse on a griddle or in a dry skillet over medium heat for a few seconds on each side. This revives its soft and pliable nature.
• If you prefer, you can also microwave the lefse for a few seconds, but be cautious not to overheat, as it can become tough.

• Stovetop Method:

  1. Preheat a non-stick skillet or griddle over medium heat.
  2. Lightly brush the surface with a bit of butter or olive oil.
  3. Place the lefse on the hot surface and heat for about 30 seconds to 1 minute on each side, or until warmed through and slightly crispy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the lefse in aluminum foil to prevent it from drying out.
  3. Place the wrapped lefse on a baking sheet and heat for about 10 minutes, or until warmed through.

• Microwave Method:

  1. Place a damp paper towel over the lefse to keep it moist.
  2. Microwave on medium power for about 20-30 seconds per piece.
  3. Check and repeat if necessary, but be careful not to overheat as it can make the lefse rubbery.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the lefse in the basket and cover with a lid.
  3. Steam for about 1-2 minutes, or until the lefse is warmed through and soft.

• Toaster Method:

  1. Fold the lefse in half or quarters to fit into the toaster slots.
  2. Toast on a low setting to avoid burning, checking frequently.
  3. Remove once the lefse is warm and slightly crispy.

• Potato peeler: To peel the russet potatoes before boiling them.

• Large pot: For boiling the peeled potatoes until they are tender.

• Potato ricer: To rice the boiled potatoes, ensuring a smooth texture.

• Large mixing bowl: To combine the riced potatoes with butter, cream, sugar, and salt.

• Measuring cups: To measure out the butter, cream, and flour accurately.

• Measuring spoons: To measure the sugar and salt precisely.

• Wooden spoon: For mixing the potato mixture thoroughly.

• Rolling pin: To roll out the dough balls on a floured surface.

• Flour sifter: To sprinkle extra flour on the surface for rolling out the dough.

• Griddle: To cook the rolled-out dough until brown spots appear.

• Spatula: To flip the dough on the griddle for even cooking.

Prepare ingredients in advance: Boil and rice the potatoes the day before to save time on cooking day.

Use a food processor: Speed up the process by using a food processor to mix the potato mixture.

Preheat the griddle: Ensure the griddle is hot before you start cooking to reduce waiting time.

Roll dough efficiently: Roll out multiple dough balls at once and stack them with parchment paper in between.

Cook in batches: Cook several lefse at the same time if your griddle is large enough.