Best Lefse Recipes

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NORWEGIAN POTATO FLATBREAD (LEFSE)



Norwegian Potato Flatbread (Lefse) image

This is my take on Norwegian flatbread. Without really knowing what I was doing, these came out delightfully tender, supple, almost fabric-like in texture, and tasting deliciously like something between a crepe and a potato pancake. They're traditionally served with butter and a sprinkle of sugar, but I also enjoy them with some smoked salmon, sour cream, and fresh dill. My other favorite topping combo is butter and some kind of berry jam and sour cream.

Provided by Chef John

Categories     Bread     Quick Bread Recipes

Time 4h55m

Yield 8

Number Of Ingredients 6

1 large russet potato
1 ½ tablespoons unsalted butter
1 teaspoon salt, or to taste
1 teaspoon white sugar
¼ cup heavy cream
1 cup all-purpose flour, or as needed

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line an oven-safe skillet or baking pan with aluminum foil.
  • Poke the potato skin all over with a knife and place on the prepared pan.
  • Roast in the preheated oven until very tender and easily pierced with a knife, about 1 hour. Let sit until cool enough to handle but still very warm.
  • Scoop potato flesh out into a bowl. Mash smooth with the back of a spatula until there are no lumps left. You can also use a potato ricer. Add the butter and mix until it disappears. Add the salt, sugar, and cream; mix until smooth. Cover and refrigerate until chilled, about 2 hours.
  • Mix in flour in several additions until the dough is able to be kneaded by hand. Add enough flour to form a soft, but not too sticky, dough. You need to be able to roll it out fairly thin without it falling apart.
  • Wrap dough with plastic and refrigerate until chilled, about 1 hour.
  • Divide dough into 8 portions. Dust each with flour and roll out onto a well-floured kitchen towel to 1/8-inch thick, or thinner.
  • Heat a very lightly buttered nonstick pan over medium-high heat. Cook the lefse in the hot pan, poking the surface lightly with a fork, until golden brown blisters form, 2 to 3 minutes per side. Stack on a plate as they're cooked and keep covered with a towel. Serve warm.

Nutrition Facts : Calories 139.2 calories, Carbohydrate 20.7 g, Cholesterol 15.9 mg, Fat 5.1 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 3.1 g, Sodium 296.9 mg, Sugar 0.9 g

LEFSE



Lefse image

Lefse is a Scandinavian flatbread made with potatoes. We traditionally make these delicious breads during the holiday season. Serve them topped with butter and a sprinkle of sugar or jelly, then roll them up. It's hard to eat just one. -Donna Goutermont, Sequim, Washington

Provided by Taste of Home

Time 1h5m

Yield 12 servings

Number Of Ingredients 6

2 pounds potatoes, peeled and cubed
1/3 cup heavy whipping cream, warmed
1/4 cup shortening or butter, softened
1 teaspoon sugar
3/4 teaspoon salt
2 cups all-purpose flour

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until tender, 10-12 minutes. Drain. Press through a potato ricer or strainer into a large bowl. Stir in cream, shortening, sugar and salt. Cool completely. , Preheat griddle over medium-high heat. Stir flour into potato mixture. Turn onto a lightly floured surface; knead 6-8 times or until smooth and combined. Divide into 12 portions. Roll each portion between 2 sheets of waxed paper into an 8-in. circle., Place on griddle; cook until lightly browned, 2-3 minutes on each side. Remove to a platter; cover loosely with a kitchen towel. Repeat with remaining portions. When cool, stack lefse between pieces of waxed paper or paper towels and store in an airtight container.

Nutrition Facts : Calories 180 calories, Fat 7g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 151mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

INSTANT POTATO NORWEGIAN LEFSE



Instant Potato Norwegian Lefse image

This is a traditional Norwegian dish that my Great Grandmother, Mina Taylor, would make that was handed down to us. As children, we always had lefse for our Christmas Morning breakfast. I found an easy way using instant potatoes and this makes the process a lot easier to make the lefse in the mornings! We would eat the cooked lefse by rolling the lefse in cooked bacon with cream cheese and it is so good that way! I am not including the refrigeration time, which could be anywhere from 2 hours to overnight, which is what I do when I make them for Christmas morning. You could also try using a gluten free flour to see if it would be used for a gluten free diet.

Provided by LDSMom128

Categories     Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

4 cups potato flakes
4 tablespoons sugar
3 cups water
2 1/2 cups milk
1 1/2 cups butter
3 teaspoons salt
2 -3 cups flour (enough to make a rolling dough)

Steps:

  • In a large saucepan or pot, bring the water to boil and add the milk, butter, sugar, and salt. When the milk has come to a boil, add the potato flakes and stir until smooth. Pour the potatoes into a large bowl and refrigerate.
  • When ready to make the lefse, take out 2 cups of potatoes at a time and add 1 to 1 1/2 cups of flour and stir until it becomes a workable dough. Flour a counter surface and roll the dough out as thin as possible. Cut individual slices with the a round cookie cutter, or the top of a medium sized glass.
  • Add about 1 tsp oil to a skillet pan and cook the lefse for about 3-5 minutes, or when brown blisters start to form on the top. Flip and cook for another 3-5 minutes.
  • Continue to cook the individual slices until the potato dough is gone. You may be able to cook several lefse at a time if you have a large enough skillet, if not cook one at a time. Any leftover cooked lefse may be refrigerate and used for about 3-5 more days.

LEFSE I



Lefse I image

A special Scandinavian treat. Beginner lefse makers might want to make only a third of the portion the first time through! Serve any number of ways. A favorite is with butter or margarine and sugar. Some people like cinnamon with this, too. Jellies make an excellent topping as do thinly sliced fried sandwich meat.

Provided by Helen H.

Categories     Bread

Yield 16

Number Of Ingredients 8

3 cups boiling water
½ cup butter flavored shortening
1 cup evaporated milk
1 teaspoon salt
2 teaspoons white sugar
3 cups dry potato flakes
3 cups all-purpose flour
¾ cup all-purpose flour

Steps:

  • In a large bowl mix together the boiling water, shortening, milk, salt, sugar, and potato flakes. Place in the refrigerator until thoroughly chilled.
  • After dough is thoroughly chilled, add the flour, using a pastry blender to cut in.
  • Divide dough into 3 equal size portions. Form into 3 logs. Chill thoroughly in the refrigerator.
  • Heat an electric griddle to 375 degree F (190 degrees C).
  • Divide logs into 8 pieces. Roll to about the size of a 10 inch tortilla. Work additional flour into rounds as needed. Use care to press lightly with rolling pin when forming into rounds as they are much more tender than pie dough. The weight of a large rolling pin is nearly enough.
  • Bake on the griddle until each round feels dry but not crisp. Turn frequently.
  • Cool on cloth. Cover with an additional cloth. Stack pieces on top of each other as they are baked. The steam will create a more tender product.

Nutrition Facts : Calories 220.8 calories, Carbohydrate 31.8 g, Cholesterol 4.6 mg, Fat 8.2 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 2.5 g, Sodium 172 mg, Sugar 2.5 g

LEFSE



Lefse image

Lefse, thin potato-dough flatbreads like Scandinavian tortillas, or Oslo injera, can be found on holiday tables throughout the upper Midwest, wherever Norwegian families settled to farm. The recipe is adapted from Ethel Ramstad, 90, who learned it from one Ollie Amundson in North Dakota decades ago. We picked it up when she was teaching it to Molly Yeh, 25, a Chicago-raised food blogger marrying Ms. Ramstad's great-nephew, on a farm in the Red River Valley, right before Thanksgiving. The riced potato mixture that forms the basis of the dough should be very, very cold when it is rolled out, to prevent stickiness. And although you do not need a lefse griddle to make great lefse, a lefse stick - essentially a long, thin, wooden spatula - is an admirable investment in success.

Provided by Sam Sifton

Time 2h20m

Yield About 18 large or 36 small lefse

Number Of Ingredients 6

5 pounds/2 1/4 kilograms red-skinned potatoes, peeled and cut into uniform size
2/3 cup/158 milliliters neutral oil, such as canola
1 (5-ounce) can/148 milliliters evaporated milk
1/2 cup/100 grams sugar
2 teaspoons kosher salt
2 1/2 to 3 cups/312 to 375 grams all-purpose flour, more as needed

Steps:

  • Bring a large pot of water to a boil over high heat. Cook potatoes until tender, 15 to 20 minutes. Drain well.
  • Rice potatoes into a large bowl, continuing until you have 8 cups. Add oil, evaporated milk, sugar and salt, and mix well. Let cool, then cover and refrigerate for a few hours, or overnight.
  • When ready to make lefse, add 2 1/2 cups flour and mix well. Divide dough into two logs if you have a lefse grill, and four if you do not. Dough should be sticky and hold together, but not so sticky it's impossible to work with; if necessary, add remaining 1/2 cup flour. Cut each log into 9 or 10 pieces, shape into small balls and place on plates in refrigerator.
  • If you have a lefse grill, heat it to 400 degrees. If you don't have a lefse grill, set a wide, low-lipped nonstick pan over medium-high heat.
  • Generously dust work space with flour and flour a rolling pin. Roll one dough ball in flour, then use the heel of your hand to press it into a thick disk. If you have a lefse grill, gently roll dough into a large, thin circle (if you are using a regular pan, roll into a thin circle just smaller than the size of your pan), lifting and flipping frequently so it doesn't stick; use more flour as needed. Brush excess flour from dough. Use a lefse stick to carefully transfer to grill (use a thin spatula if cooking in a pan). Cook for 1 minute, or until lefse is steaming and small bubbles appear on uncooked side. Using lefse stick or spatula, flip lefse and cook for 45 seconds or so. Place lefse on a clean dish towel and cover with another. Repeat, stacking lefse atop one another between the dish towels.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 8 grams, Carbohydrate 43 grams, Fat 9 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 225 milligrams, Sugar 7 grams, TransFat 0 grams

LEFSE- NORWEGIAN FLAT BREAD



Lefse- Norwegian Flat Bread image

This is the best Lefse you will ever taste! I have such wonderful memories of learning how to make lefse at my Aunt Gwen's. She makes this with authentic, hand made Norwegian rolling pins and lefse sticks made by her father and handed down to her by her mother. Do not fear though! Lefse can be made with regular kitchen equipment like a rolling pin and thin spatula. Traditionally this is served warm with butter or for a treat with cinnamon, sugar or jam. My family always enjoys their lefse with Lutefisk on Christmas Eve. I hate Lutefisk but LOVE lefse! Here is a great site with step by step pictures and instructions http://www.britta.com/smorgabritta/lefse/index.html. OR BETTER YET here is a video I found on the web that will explain the process much better. http://www.youtube.com/watch?v=VTmUuSoZShY *NOTE:* If making more than one batch make sure to keep them separate. ONLY MIX ONE BATCH AT A TIME as mixture will become too sticky to work with. Time does not include cooling and resting time.

Provided by Mamas Kitchen Hope

Categories     Breads

Time 1h

Yield 20 serving(s)

Number Of Ingredients 6

2 lbs russet potatoes
salt
3 tablespoons butter, use real butter not margarine
2 tablespoons evaporated milk
1 cup all-purpose flour
1 1/2 teaspoons sugar

Steps:

  • Peel and cut potatoes. Boil in well salted water until soft. Use more salt than you normally would. You do not want to add salt once they are cooked as it will not dissolve as well.
  • Drain well and return to pot. Steam for a few minutes to ensure all water has been evaporated.
  • Measure out 4 cups of potatoes, packed well. Rice potatoes now while potatoes are still hot. You may have potatoes left over.
  • Place riced potatoes in a plastic bowl with a good sealing lid. Add butter and milk and mash with a HAND masher. Do NOT use an electric mixer as it will get sticky.
  • Allow to cool on the counter until potatoes are at room temperature then place several paper towels on top, seal tightly with the lid and place in the refrigerator overnight.
  • Next day: Much easier to work with. Mix in flour and sugar and form into small balls. Now roll them out thin and flat using a rolling pin, preferably one with grooves and covered with a sock. You can just cut an old CLEAN sock and slide it over the rolling pin.
  • Using a lefse stick or a long flat stick or long thin spatula roll the raw lefse around the stick and then unroll onto a HOT griddle (450 degrees) Flip once the first side starts to form bubbles and is lightly browned or freckled. Cook other side just until lightly browned.
  • Using stick again remove lefse from griddle to a towel and place a towel on top to keep them warm and pliable.
  • Eat warm or store in the refrigerator in a well sealed container lined with more paper towels. Can also be frozen with waxed paper between each lefse.

Nutrition Facts : Calories 76.3, Fat 1.9, SaturatedFat 1.2, Cholesterol 5, Sodium 19.7, Carbohydrate 13.2, Fiber 1.2, Sugar 0.7, Protein 1.7

LEFSE



Lefse image

Provided by Food Network

Categories     side-dish

Time 1h16m

Yield 15 lefse patties

Number Of Ingredients 6

6 medium potatoes (should be about 5 cups when mashed)
1/3 cup lard
3 tablespoons butter
2 teaspoons salt
1/3 cup cream
3 cups flour

Steps:

  • Peel and cook potatoes until well done. Then, mash cooked potatoes while still hot, and add lard, butter, salt, and cream. Mix ingredients together until smooth. After potato mix has cooled down, add flour and mix with hands (if dough feels too soft, add flour or if dough feels too hard add cream.) Form dough into a long roll or a round ball about the size of a tennis ball. Place into the refrigerator.
  • Heat griddle to 450 degrees F or more.
  • Remove dough from refrigerator, and roll onto well-floured cutting board until thin. Use a lefse stick or a long spatula to move the dough to the griddle. Watch closely, and when the sheet is bubbly all over, flip over and cook the other side. You may turn more then once to get the correct browning. Place the cooked lefse on a cloth and cover with another cloth. Add lefse in stacks of 6 and turn over after 6th one has been placed on top. When finished let cool before packaging.
  • Serve with brown or regular sugar or butter. Add a thin slice of meat instead of sugar or butter for something different.

LEFSE (POTATO FLATBREAD)



Lefse (Potato Flatbread) image

Provided by Molly Yeh

Categories     side-dish

Time 4h30m

Yield 18 to 20 servings

Number Of Ingredients 6

3 pounds red-skinned potatoes, peeled and cut into uniform pieces
One 5-ounce can evaporated milk
2/3 cup neutral oil, such as canola
1/2 cup sugar
2 teaspoons kosher salt
2 1/2 to 3 cups all-purpose flour, plus more as needed

Steps:

  • Bring a large pot of water to a boil over high heat. Add the potatoes and cook until tender, 15 to 20 minutes. Drain well.
  • Rice the potatoes into a large bowl. Add the evaporated milk, oil, sugar and salt and mix well. Let cool, then cover and refrigerate for a few hours and up to overnight.
  • When ready to make the lefse, add 2 1/2 cups flour to the potato mixture and mix well. The dough should be sticky and hold together, but not so sticky it's impossible to work with; if necessary, add the remaining 1/2 cup flour. Divide the dough into 2 logs. Cut each log into 9 or 10 pieces and shape into small balls. Work with one dough ball at a time and keep the rest in the fridge.
  • Heat a grill pan over medium-high heat (or a lefse grill to 400 degrees F). Generously dust a work surface with flour and flour a rolling pin. Roll one dough ball in flour, then use the heel of your hand to press it into a thick disk. Roll the disc into a circle about 1/4 inch thick, lifting and flipping frequently so it doesn't stick; use more flour as needed.
  • Use a large offset spatula to transfer the lefse to the grill pan (or lefse grill). Cook until the lefse is steaming and small bubbles appear on the uncooked side, about 1 minute. Flip and cook for another 1 minute on the second side. Transfer the lefse to a clean dish towel and cover with another. Repeat, stacking the lefse atop one another between the dish towels.

LEFSE (USING HUNGRY JACK POTATOES)



Lefse (using Hungry Jack Potatoes) image

Lefse (sounds like "left sa" ) is a Norwegian flat bread made from potatoes. I have been making this recipe for about 35 years. This is very good. Our family eats this every holiday and sometimes for birthdays. People eat it with butter and sugar, butter, jams and jellies,and peanut butter. Traditionally, you spread it...

Provided by Colleen Sowa

Categories     Flatbreads

Time 40m

Number Of Ingredients 6

3 c hungry jack potato flakes
1 tsp salt
1/4 c butter (or margarine)
3/4 c boiling water (appoximateley)
1 c milk
1 c flour

Steps:

  • 1. Combine potato flakes and salt in a mixing bowl, set aside.
  • 2. Put the 1/4 cup of butter in a 1-cup measuring cup and add enough water to make a full 1-cup measure. Put this into a saucepan and bring to a boil. Add this to the bowl with potato flakes, mix well with a fork. Add milk and mix well. Refrigerate until mix is completely chilled. Do not let the surface get dry.
  • 3. When dough is chilled, work in flour with your hands. Form into balls that are a little larger than a golf ball. Place in a container lined with a towel. refrigerate overnight.
  • 4. The next day, roll out the dough very thin on a cloth covered pastry board dusted with flour. Bake on the Heritage Grill (Lefse Griddle... or any large stove top griddle) that has been preheated to 500 degrees. This recipe makes approximately 12 lefse.
  • 5. *** Use a grooved lefse rolling pin to make the lefse. Roll it out very thin. Cook the lefse until bubbles appear, and when you check the underside... the bubble areas are golden brown or a bit darker. Then flip over and wait for the bubbles again.
  • 6. Cool and wrap in plastic wrap to keep fresh. Refrigerate.

INSTANT POTATO LEFSE



Instant Potato Lefse image

Make and share this Instant Potato Lefse recipe from Food.com.

Provided by Sageca

Categories     Vegetable

Time 1h

Yield 100 3-inch pieces

Number Of Ingredients 8

4 cups potato flakes
4 teaspoons sugar
3 cups boiling water
1 1/3 cups whole milk
1 1/2 cups margarine
1 cup half-and-half cream
3 teaspoons salt
1 cup flour

Steps:

  • Place dry ingredients into 3 quart bowl.
  • In a saucepan, bring to boil water, milk, Half & Half, and margarine.
  • Stir liquid into bowl of potato mixture until smooth.
  • Refrigerate overnight.
  • Lefse dough:.
  • Work together with hands until flour has been absorbed. If sticky, add more flour. Place about 1 cup of dough on floured board and roll as thin as possible.
  • Cut with 4-inch cookie cutter or 1 pound coffee can.
  • Bake on hot griddle until light brown blisters appear; turn to complete baking. (Electric skillet or pancake griddle set at 400 degrees F.).
  • Repeat process until all of potato mixture is used. Yield: 100 (3-inch) pieces.

Nutrition Facts : Calories 41.3, Fat 3.1, SaturatedFat 0.7, Cholesterol 1.2, Sodium 106.2, Carbohydrate 2.9, Fiber 0.2, Sugar 0.4, Protein 0.5

LEFSE(FROM NORWAY TO NORTH DAKOTA)



Lefse(From Norway to North Dakota) image

Lefse, Norwegian potato crepes, are popular in North Dakota, particularly during the winter holiday season. The thin, delicate flatbreads are cooked in a skillet until lightly browned, spread with butter and sugar and then rolled into a thin tube. Good thing one recipe makes nearly 30 crepes; they'll go quickly! Around 1870 many European immigrants from Norway settled in North Dakota's northeastern corner, especially near the Red River. They are famous for their lefse. Icelanders also arrived from Canada. From the Cooking Channel.

Provided by Sharon123

Categories     Breads

Time 1h40m

Yield 28 lefse

Number Of Ingredients 6

1 3/4 lbs russet potatoes
1/2 cup heavy cream
4 tablespoons unsalted butter
2 teaspoons sugar
1 1/2 teaspoons kosher salt
1 3/4 cups all-purpose flour, plus more for rolling

Steps:

  • Put the whole, unpeeled potatoes in a pot and cover with cold water by 2 inches. Bring to a boil and simmer gently until a fork goes through the potatoes with little resistance, about 40 minutes.
  • Cut the potatoes into smaller chunks and press through a ricer. If you don't have a ricer, peel the potatoes and mash with a fork or masher. Measure out 4 loosely-packed cups of riced potatoes and put in a large bowl. Heat the heavy cream, butter, sugar and salt in a small pot until the butter melts. Add the butter/cream mixture to the potatoes and mix gently. Put the mashed potatoes in the refrigerator to cool down, about 30 minutes. Once cooled completely, add the flour and work it gently into the potatoes. Do not over work the dough. Allow to rest at room temperature for 10 minutes.
  • Take 2 tablespoons of dough and form it into a ball. Sprinkle flour on a sheet of parchment or wax paper. Using a rolling pin, roll out the dough into a very thin circle, about 1/16-inch thick and 7 inches wide. Flour the dough as necessary to avoid sticking.
  • Heat a large nonstick skillet over medium heat. Turn the parchment or wax paper upside down and gently peel off the thin circle of dough onto your hand. Place the dough directly in the heated skillet. Cook on one side until some brown speckles start to form, about 1 minute, and then flip the dough and cook for an additional 30 seconds. Transfer the cooked lefse to a plate and keep covered with a clean kitchen towel. Repeat with the remaining dough.
  • To serve, spread butter and sprinkle sugar on a warm lefse and roll it up. If the lefse is cold, you can warm it up quickly in a heated skillet.

Nutrition Facts : Calories 80.7, Fat 3.3, SaturatedFat 2, Cholesterol 10.2, Sodium 97.1, Carbohydrate 11.3, Fiber 0.8, Sugar 0.6, Protein 1.5

LEFSE



Lefse image

These Norwegian Potato Pancakes can either be served for breakfast of dessert. The potatoes have to be mashed and cooled so do this ahead of time. (not included in time to make)

Provided by LUv 2 BaKE

Categories     Breakfast

Time 43m

Yield 8 serving(s)

Number Of Ingredients 6

3 large potatoes, for 2 cups mashed potato
1 tablespoon milk
2 tablespoons butter or 2 tablespoons margarine
1 teaspoon salt
2 teaspoons sugar
1 1/2 cups flour, approximate

Steps:

  • Peel and Cook potatoes in boiling water till done; mash with a potato masher or electric mixer, till smooth.
  • Measure out two cups of the mashed potato and set whatever you have left over aside (we will only be using 2 cups of potato for this recipe, you can season the left over mashed potato and have it for dinner! ).
  • Combine mashed potatoes, milk, salt, sugar, and butter to it, then then mash together again until it's all blended.
  • Put your finished mashed potatoes into a sealed container and chill in the fridge till cold (about 2 hours); The mashed potatoes must be cold and then will be slightly stiff.
  • Measure out your 1 1/2 cups flour; add 1/2 cup of that flour to the mashed potatoes and stir to try to incorporate.
  • Again, from that 2 cups, sprinkle flour on a flat surface to keep the lefse dough from sticking to the counter; Put the chunk of mashed, floured potatoes down into the middle of the floured area; Knead it for about ten minutes, gradually incorporating another half cup of flour; After it has a whole cup of flour in it, it will feel much doughier and nothing like mashed potatoes anymore.
  • Seperate dough into 8 equal pieces, and roll each piece into a ball.
  • Spread more flour out onto your surface - the best way to avoid sticking is to flip the dough over every time you take a roll on the rolling pin, sprinkle a little more flour under it, and then roll the other side.
  • Always keep your rolling pin well floured, too; You want really thin pieces here, absolutely no thicker than your average flour tortilla, otherwise they won't cook all the way through and will taste a little doughy - They should work out to be about nine inches diameter.
  • Once you have all eight pieces rolled out, heat up your frying pan or griddle and grease it slightly only if it isn't non-stick; Flip one of the uncooked lefse into the pan and quickly unfold any creases that might have happened with the spatula; only turn lefse once, and do it when you see air bubbles forming under the lefse.
  • It won't need to cook for as long on the other side, but bubbles will form again (harder to see this time, careful not to leave it on too long and burn it!) you can just pick it up with the spatula and check underneath.
  • Serve warm sprinkled with icing sugar and cinnamon or with some jam.

INSTANT POTATO LEFSE RECIPE - (4.1/5)



Instant Potato Lefse Recipe - (4.1/5) image

Provided by á-6994

Number Of Ingredients 7

6 cups water
1 cup (2 sticks) Butter
1 cup Half & Half
2 tbsp Sugar
2 tbsp Salt
9 cups Potato Buds
4 1/2 cups flour (or more as needed)

Steps:

  • Mix the above ingredients in two batches. It will make it easier to handle. In the evening prior, mix 4 1/2 c of Potato Buds in a mixing bowl with 1 tbsp sugar, and 1 tbsp salt. Set aside and in a saucepan, combine 1/2 c butter, 1/2 cup Half & Half, and 3 c water. Bring to a boil. Once the mix is boiling, add in the dry ingredients until well blended. Repeat with the second batch. When both batches are done, place them in a cake pan and pat down evenly. Place a paper towel over the potatoes and then cover with plastic or foil. The paper towel will protect the potatoes from moisture by absorbing condensation that may form in refrigeration. Next morning, divide the dough into 2 batches. Remove 1 batch and place in a mixing bowl. Place the remaining batch back into the refrigerator. Add 1 1/2 cups flour to mixture. Knead a few minutes, adding more flour as needed. Using an ice cream scoop, scoop into balls enough for 1 lefse. Keep balls stored in refrigerator in a bowl or on a cookie sheet. Take out a couple at a time. Heat the lefse griddle to 400 deg. Prepare the lefse board by working flour onto the pastry cloth on the board. If using a covered rolling pin, dust with flour. Begin rolling out the balls into thin flat round sheets. When rolled out, transfer to the lefse griddle. Note: Be careful not to over flour when rolling out the dough. Too much flour will cause the lefse to become tough, dry and crack around the edges when cooking.

NORWEGIAN POTATO AND RYE PANCAKE FLATBREADS - LEFSE



Norwegian Potato and Rye Pancake Flatbreads - Lefse image

These famous Norwegian Potato Pancakes are more like flatbreads; they are traditionally eaten with butter and cream as a dessert, or sprinkled with cinnamon sugar as an accompaniment to coffee. I think these would be wonderful eaten with fried bacon and mushrooms, for a delicious brunch and breakfast idea. The Norwegians will also eat these with local goat's cheese, snofrisk, or with dried/smoked reindeer meat.

Provided by French Tart

Categories     Dessert

Time 40m

Yield 12-16 Lefse, 6-8 serving(s)

Number Of Ingredients 5

500 g boiled potatoes, mashed
100 g rye flour
1 teaspoon sugar
1 teaspoon salt
fat (for cooking)

Steps:

  • Put the mashed potatoes into a large bowl and add the flour, sugar and salt - mix well.
  • Add some water - bit by bit, kneading well so it makes a pliable dough.
  • Take little balls from the dough - the size of a small egg and roll them out thinly on a well floured surface.
  • Heat up a flat griddle, hotplate or skillet and cook the Lefse with a little fat until the dough bubbles.
  • Turn them over and cook the other side.
  • When the Lefse have been cooked - they should be smooth and soft.
  • Eat them as I have suggested in the Introduction!
  • For Vegetarian make sure the Fat is from a Vegetable product such as vegetable oil not from an animal product such as lard.

Nutrition Facts : Calories 133.4, Fat 0.4, SaturatedFat 0.1, Sodium 392.2, Carbohydrate 30.3, Fiber 3.9, Sugar 1.6, Protein 3

LEFSE - SCANDINAVIAN POTATO FLATBREAD



Lefse - Scandinavian Potato Flatbread image

The idea with this flatbread is to use as little flour as possible and handle quickly and lightly. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Quick Breads

Time 25m

Yield 12 lefse

Number Of Ingredients 6

3 cups potatoes, cooked and mashed with
2 tablespoons milk
1/2 teaspoon salt
3 tablespoons butter
1/2 teaspoon baking powder
1 cup flour (amount is approximate)

Steps:

  • When potatoes are cool enough to handle, add salt and butter; mash.
  • Chill.
  • Mix baking powder with a small amount of flour and add to potatoes.
  • Add enough flour so that the dough can be rolled very thinly on a floured board.
  • Roll only a small portion at a time.
  • Cut into quarters and bake on a hot (400F), lightly greased griddle, browning lightly on both sides.

Nutrition Facts : Calories 94, Fat 3.1, SaturatedFat 1.9, Cholesterol 8, Sodium 136.2, Carbohydrate 14.7, Fiber 1.1, Sugar 0.3, Protein 1.9

LEFSE II



Lefse II image

My grandmother used to serve this with cheese as a pre-dinner snack while we waited for the turkey. She used a heavy cast iron griddle, lightly floured. I use a 1 1/2 inch wood dowel to roll out nice and thin.

Provided by Brent

Categories     Bread     Quick Bread Recipes

Time 1h

Yield 12

Number Of Ingredients 6

1 cup buttermilk
6 tablespoons light corn syrup
¼ cup white sugar
½ teaspoon baking soda
⅛ teaspoon ground cardamom
3 ½ cups all-purpose flour

Steps:

  • In a large bowl, mix by hand sour milk or buttermilk, corn syrup, sugar, soda, cardamom, and flour until mixture becomes a soft pliable dough.
  • Divide the dough into 12 or so pieces. Roll out each piece until about 1/8 inch thick.
  • Bake on a lightly floured griddle over very low heat for 12 to 15 minutes per side. Serve warm with your favorite cheese or jam.

Nutrition Facts : Calories 186.1 calories, Carbohydrate 40.9 g, Cholesterol 0.8 mg, Fat 0.5 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 0.2 g, Sodium 81 mg, Sugar 8 g

LEFSE WITH LINGONBERRY CREAM CHEESE



Lefse with Lingonberry Cream Cheese image

Provided by Valerie Bertinelli

Time 1h15m

Yield 10 lefse

Number Of Ingredients 12

4 medium russet potatoes (about 2 1/4 pounds), peeled and cut into 1 1/2-inch chunks
2 tablespoons unsalted butter, melted
1/4 cup sugar
1/4 cup heavy cream
1 teaspoon kosher salt
1 1/3 cups all-purpose flour, plus generous amounts for dusting
Lingonberry Cream Cheese, recipe follows
8 ounces cream cheese, at room temperature
1/2 cup sour cream
2 tablespoons sugar
1/2 cup lingonberry preserves
Zest of 1/2 lemon

Steps:

  • Put the potatoes in a medium pot and cover with cold water by 1 inch. Bring to a simmer over medium-high heat, then cook until tender, about 10 minutes. Drain the potatoes very well until dry.
  • Pass the potatoes through a potato ricer into a large bowl. Add the butter, sugar, cream and salt and mix well to combine. Add the flour and knead well to incorporate.
  • Preheat a 10-inch cast-iron skillet over medium-high heat.
  • Generously dust a work surface with flour. Scoop a level 1/3 cup of dough. Dust your hands with flour and roll the dough into a ball, then flatten it into a disc and place it on the work surface. Dust the top with flour and roll it out to a thin, 8-inch round, moving the round often to ensure it doesn't stick.
  • Carefully lift the round with your hands or the rolling pin and lay it in the preheated skillet. Cook until the underside is golden brown in spots, about 1 minute. Flip the lefse and cook until spotted on the underside, about 1 minute more. Transfer to a clean dish towel or paper towel. Repeat with the remaining dough, stacking the lefse between towels.
  • Serve with the Lingonberry Cream Cheese.
  • Beat the cream cheese, sour cream and sugar in a medium bowl with an electric mixer until smooth. Pour into a serving bowl and swirl in the lingonberry preserves until just barely mixed and still streaky. Top with the lemon zest.

INSTANT POTATO LEFSE-NO MILK/CREAM



Instant Potato Lefse-No Milk/Cream image

This is a recipe I got from a gal who has been making lefse for years! It's an easy recipe and I always get rave reviews from it. Many around my area (who have very Norwegian heritages) swear by using Potato Buds to get the authentic old fashioned riced potato taste. All of the other recipes are slightly different and many use a milk or cream. This doesn't and is super easy!

Provided by MinnMomof2

Categories     Breads

Time 1h20m

Yield 20 large rounds, 20 serving(s)

Number Of Ingredients 5

8 cups instant mashed potatoes (potato buds)
3/4 cup Butter Flavor Crisco (12 Tbsp)
3 tablespoons sugar
1 teaspoon salt
2 cups flour

Steps:

  • Make the 6-7 serving size when making the potatoes. (*you may omit the margarine and salt called for on the box since it is added later).
  • Mix in Crisco, sugar, and salt while potatoes are hot so Crisco will melt.
  • Cool very well! I usually cool overnight in the fridge and place some saran wrap directly on potatoes to avoid a 'skin'.
  • Pull from fridge and bring to room temperature. Mix in 2 cups of flour.
  • Let dough rest 10 minutes.
  • Roll and fry on lefse griddle. -I was taught to wear gloves so no excess moisture from hands went into the lefse and altered the texture.
  • Spread butter, sprinkle with sugar, roll and enjoy! (I was told by a friend in Norway they spread with Jelly too!).

Nutrition Facts : Calories 207, Fat 7.9, SaturatedFat 3.2, Cholesterol 4.3, Sodium 141.5, Carbohydrate 30.9, Fiber 1.9, Sugar 2.7, Protein 3.3

HUNGRY JACK LEFSE



Hungry Jack Lefse image

this is a norwegian Christmas recipe that DH loves. It is like a potato flatbread, spread with butter, sprinkled with sugar and rolled up in Saran Wrap.He made the recipe and loved it. this is a short cut way of making the Lefse from one of the recipes a cookbook Pillsbury County Cooking from the cookbook swap that i got from ChamoritaMomma.

Provided by mandabears

Categories     Breads

Time 32m

Yield 20 lefse

Number Of Ingredients 6

3 cups instant potato flakes, the recipe calls for Hungry Jack Brand
1 cup water
2 tablespoons margarine or 2 tablespoons butter
2 teaspoons salt
1 cup milk
3/4-1 cup all-purpose flour, the recipe calls for PillsburyBEST

Steps:

  • Heat an electric lefse griddle(which we have) or electric skillet to highest temperature(DH has made this on the stove on a regular griddel)/.
  • DO NOT GREASE GRIDDLE OR SKILLET.
  • Measure potato flakes in large bowl.
  • In a small saucepan, heat water, salt and margarine to rolling boil.
  • Remove from heat, add milk.
  • Add liquid to potato flakes and stirr until flakes are moistened)mixture is crumbly).
  • Gradually add flour in small amounts to potato mixture.
  • Work with hands until a soft dough of rolling consistency forms, AVOID USING TOO MUCH FLOUR.
  • Form dough into a roll 10 inches long and 2 inches in diameter.
  • Cut roll into 1/2 inch slices.
  • Cover dough with plastic wrap while rolling out each lefse.
  • On a well floured board or pastry cloth roll out each sli8ce of dough until paper thin.
  • transfer lefse to heated griddle using a lefse stick or spatula.
  • Bake about 1 minute or until brown spots appear on bottom surface.
  • turn and bake other side 30-45 seconds.
  • Place lefse between cloth dish towels to prevent drying out.
  • repeat with remaining slices.
  • cool completely.
  • To serve spread with butter and fold in quarters.
  • DH spreads his with butter, sprinkles with sugar and rolls them in saran wrap.

Nutrition Facts : Calories 60.5, Fat 1.7, SaturatedFat 0.5, Cholesterol 1.7, Sodium 259.9, Carbohydrate 10, Fiber 0.6, Sugar 0.3, Protein 1.5

MINNESOTA LEFSE



Minnesota Lefse image

We love this with butter, cinnamon, and sugar. So good! After moving away from Minnesota, I can't just buy lefse at the grocery store, so when I get a craving I resort to making it this way.

Provided by F-16 momma

Categories     Breads

Time 45m

Yield 10-15 serving(s)

Number Of Ingredients 5

5 cups mashed potatoes (or riced)
1/2 cup cream
3 tablespoons melted butter
2 1/2 cups flour
salt

Steps:

  • Mix potatoes and cream well.
  • Add melted butter, flour, and salt and mix well.
  • Roll out a small piece at a time into a circle as thin as possible.
  • Fry until lightly browned, turn and brown other side.

Nutrition Facts : Calories 266.3, Fat 8.1, SaturatedFat 4.8, Cholesterol 24.5, Sodium 346.3, Carbohydrate 42.6, Fiber 2.4, Sugar 1.7, Protein 5.5

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