This lefse recipe is so incredibly easy to make, and the results are oh-so-delicious. The flatbread turns out thin but fluffy and has the perfect buttery and rich flavor.
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Traditional Norwegian Potato Flatbread
If you've never had lefse before, get ready to have your mind blown. Simply put, Lefse is Norwegian potato flatbread. So basically, it's a flatbread recipe made with mashed potatoes, butter, and heavy cream.
This makes for soft and chewy flatbread with a similar thickness to crepes, but the texture and flavor are totally unique, and they make for the ultimate out-of-the-box breakfast!
Why You'll Love This Recipe
It's authentic. This recipe makes authentic Norweigan flatbread with the most legit texture and flavor.
So versatile. There are so many ways that you can eat lefse, and all of them are delicious.
Easy to make. You basically just make mashed potatoes, mix in some other ingredients until you have a dough, then roll the dough and cook them on the skillet.
Ingredients You'll Need
- Potatoes- Russet potatoes work best.
- Butter- unsalted and at room temperature.
- Heavy cream- gives the dough elasticity and makes it easier to roll out.
- Flour- all purpose flour will give you the best results.
- Salt- a good pinch since we're using unsalted butter.
- Jam, cream cheese, butter- for serving.
How To Make Lefse
1. Cook the potatoes: Boil the potatoes in a large pot for 45 minutes or until tender when pierced with a knife. Drain potatoes and let them cool down.
2. Make potato mixture: Mash the potatoes using a potato masher in a large bowl. Add the butter and mash them once again. Fold in heavy cream, flour, and salt. Stir until you have a dough-like mixture.
3. Make the lefse: Press the dough through the potato ricer into a bowl. Shape the dough into golf-size balls and place them onto a baking sheet or tray, dusted lightly with flour. Roll the dough on a piece of parchment paper or on a floured surface until thin, like crepes.
4. Cook: Heat a large skillet over medium-high heat. Add lefse into the skillet and cook for 1 minute and 30 seconds per side. Place the lefse on a large plate or a wire rack. Repeat the cooking process with the remaining dough. Allow it to cool briefly, then serve with anything you want and enjoy!
Tips To Make The Best Recipe
- Weigh the potatoes after they're peeled for an accurate measurement.
- Boil the potatoes until fork-tender and easy to mash for the best texture.
- Use a special lefse stick to flip the lefse when cooking.
- Swap the all-purpose flour for gluten free flour to make gluten free lefse.
- Serve rolled up with butter, or you can spread your favorite jam or cream cheese on them. This Texas Roadhouse butter is delicious! You could even brush them with some melted butter and then sprinkle some cinnamon and sugar on top.
How To Store Lefse
Since it will dry out in the fridge, you'll want to freeze any leftovers you have. Just store flat in an airtight container or freezer-safe bag with sheets of parchment paper or foil between each piece, so they don't stick together, for up to 6 months.
To reheat, the best way is to let the lefse thaw in the fridge overnight and then warm in a skillet on each side for about a minute. You can also microwave for about 10 seconds on each side.
Frequently Asked Questions
Is lefse Norweigan or Scandanavian?
Lefse is a traditional Norweigan flatbread but is considered to be Scandinavian since Norway is part of that continental region.
Is lefse just a tortilla?
No, it is a little different since it is made with potatoes, but it does have a similar texture. You can also use it in the same way you'd use tortillas if you want.
What flavor is lefse?
It tastes buttery and doughy and is almost like a cross between a regular flour tortilla and a crepe.
More Breakfast Recipes
- Biscuits with pancake mix
- Grit cakes
- Crepe cake
- Crepes with pancake mix
- Breakfast casserole with ham
- 2.5lb. Russet potatoes, peeled (weigh them after they're peeled)
- ½ cup butter, room temperature
- ½ cup heavy cream
- 1 cup flour
- 1 good pinch of salt
- Serve with jam, cream cheese, or butter
- Boil the potatoes in a large pot for 45 minutes or until tender when pierced with a knife.
- Drain potatoes and let them cool down.
- Mash the potatoes using a potato masher.
- Add butter and mash them once again.
- Fold in heavy cream, flour, and salt. Stir until you have a dough-like mixture.
- Press the dough through the potato ricer into a bowl.
- Shape the dough into golf-size balls and place them onto a baking sheet or tray, dusted lightly with flour.
- Roll the dough on a piece of parchment paper or on a floured surface until thin, like crepes.
- Heat a large skillet over medium-high heat.
- Add lefse into the skillet and cook for 1 minute and 30 seconds per side.
- Place the lefse on a large plate or a wire rack.
- Repeat with the remaining dough.
- Allow all lefse to cool before serving.
- Serve with your favorite jam, cream cheese, or just butter and some lemon sugar.
Serving Size:1 serving
Amount Per Serving: Calories: 167Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 22mgSodium: 50mgCarbohydrates: 19gFiber: 2gSugar: 0gProtein: 3g