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.

Why did my lefse dough fall apart? If your dough is falling apart, it's likely an indication that the dough has too much flour in it. If the dough falls apart during baking, it may be a sign that you're turning the lefse too early and it's not cooked enough to hold together.

Lefse (Norwegian pronunciation: [ˈlɛ́fsə̌]) is a traditional soft Norwegian flatbread. It is made with riced potatoes, can include all purpose (wheat) flour, and includes butter, and milk, cream, or lard. It is cooked on a large, flat griddle.

A special type of lefse is “lompe”, a small and thin version of lefse witch is rolled around a hot dog, in stead (or together with) the regular hot dog bun. This is the customary way to eat hot dogs in Norway, especially on 17th of May.

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

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.

If you plan to eat your lefse within the next week it can be refrigerated. If it will be longer than a week, put it in the freezer. Our lefse freezes beautifully and you can freeze it for up to six months, even if it has already been frozen once before. When you thaw your lefse, leave it out on the counter over night.

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.

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.

Serve lefse warm or at room temperature, spread with softened butter and rolled into a cylinder or folded into quarters. Add sugar or cinnamon sugar for a sweet treat.

What can you use as a substitute for a lefse stick? ›

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).

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

Lefse has a long-standing history as a traditional food in Norway, and it remains about as popular today as it was a hundred years ago.

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.

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.

You can even use leftover mashed potatoes if you're short on time, and if you don't have a lefse stick, I suggest using your finger to carefully flip the rounds. You can even use a tortilla press instead of a rolling pin if you're somewhat intimidated in the kitchen.