Norwegian Potato Lefse
A weekend Norway lunch. Ready in about 38 minutes. Difficulty: more effort.
- 15 minPrep (about)
- 23 minCook (about)
- 38 minTotal time
- 4Servings
- More effortDifficulty
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Join the waitlist Not nowIngredients
- 3 lb potatoes
- 1 tsp sugar
- ¼ cup melted butter
- ¼ cup heavy cream
- 1 ½ cups all purpose flour
- ½ cup flour
- ¾ cup + 2 tbsp butter
- ¾ cup granulated sugar
- 1 tbsp heavy cream
Spices & seasonings (1): salt
- 1 tsp salt
How to make it
Steps in our own plain words.
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Boil the potatoes.
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Peel your potatoes while still warm plus run them through a potato ricer twice.
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Let your potatoes cool in an uncovered bowl in your fridge.
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Stir the cream, melted butter, sugar and salt into the riced potatoes.
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Slowly add the flour.
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Knead by hand till you get a good consistency.
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Don't add more flour than necessary.
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Roll the dough in a long sausage and divide in around 7 or 8 bits if using an 18 inch griddle.
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If using smaller griddle or frying pan, divide your dough into 10 – 12 pieces.
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Roll each piece into a ball.
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Press in a flat circle, using your edges of your hands to form your dough in a nice circle shape without any cracks.
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This is important, otherwise won't get round lefser.
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Heat up griddle on medium/high heat.
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Flour your rolling surface.
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Roll the lefse dough in a big circle a bit smaller than your griddle or frying pan.
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Don't use too flour, as then your edges can become hard.
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Roll the lefse onto your lefse stick.
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Unroll it onto your griddle.
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After a min or two check your underside of the lefse for brown spots.
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Use your lefse stick to flip the lefse.
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Cook on the other side.
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Use your lefse stick to remove your lefse from the griddle.
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Place it in folded damp sheet or tablecloth.
On the side: Green salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Rinse the salad greens. Slice the cucumber.
- Put it all in a bowl and toss with the dressing just before eating.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.