Lefse
Photo: https://en.wikipedia.org/wiki/File:Dessert_Lefse.jpeg
Lefse is a traditional soft Norwegian flatbread made with riced potatoes, flour, butter, and milk or cream. It's cooked on a large flat griddle and requires special tools: a potato ricer, long wooden turning sticks, and grooved rolling pins that give it a distinctive texture.
The most common way to eat lefse is spread with butter, sprinkled with sugar, and rolled up. This is called lefse-klenning in Norway. Cinnamon is a popular addition, as are lingonberries, jam, or gomme (a traditional sweet spread). In Scandinavian-American households, you'll find variations with peanut butter and sugar, brown sugar, or even corn syrup.
But lefse isn't only sweet. It's a traditional accompaniment to lutefisk, with the fish rolled up inside. It works with ham and eggs, beef, or ribberull with mustard, making it comparable to a tortilla in its versatility.
There are many regional variations across Norway. Tynnlefse (thin lefse) from central Norway is rolled with butter, sugar, and cinnamon. Tykklefse is thicker and served with coffee like a cake. Lompe is a smaller potato version often used as a hot dog wrapper, especially popular on Constitution Day (May 17th). Hardangerlefse from the Hardanger region is made with whole wheat flour and egg yolks instead of potatoes, and can be dried for long storage.
Lefse Recipe (Norwegian Potato Pancake)
Ingredients (Makes about 12 lefse)
- Russet potatoes – 1 kg (about 2 lbs), peeled and cubed
- Butter – 60g (4 tablespoons)
- Heavy cream – 60ml (¼ cup)
- Salt – 1 teaspoon
- Sugar – 1 tablespoon
- All-purpose flour – 250g (about 2 cups), plus more for rolling
Instructions
Step 1: Prepare the Potatoes
- Boil the potatoes until fork-tender, about 20 minutes. Drain thoroughly—this is important, as wet potatoes make sticky dough.
- Rice the potatoes while still warm using a potato ricer. Don't mash them; ricing gives you the smooth texture you need.
- Mix in the butter, cream, salt, and sugar while the potatoes are still warm.
- Let the mixture cool completely, then refrigerate for at least 2 hours or overnight.
Step 2: Make the Dough
- Add the flour to the cold potato mixture and mix until just combined. Don't overwork it.
- Divide the dough into 12 balls, about the size of a golf ball.
Step 3: Roll and Cook
- Heat a dry griddle or large skillet over medium-high heat (about 200°C/400°F).
- On a well-floured surface, roll each ball into a very thin round, about 30cm (12 inches) across. Use a grooved rolling pin if you have one.
- Carefully transfer to the hot griddle using a lefse stick or thin spatula.
- Cook for about 30-45 seconds per side until light brown spots appear. Don't overcook—lefse should stay soft and pliable.
- Stack the cooked lefse between clean kitchen towels to keep them soft.
Serving Suggestions
The classic: spread with butter, sprinkle with sugar (white or brown), add a dash of cinnamon if you like, and roll it up. For something more traditional Norwegian, try it with lingonberry jam or wrapped around lutefisk with butter.
| Name_ | Lefse |
|---|---|
| Origin_ | 🇳🇴 Norway |
| Morphology_ | ⟁ Crepe |
| Flavor_ | sweet |
| Filling_ | butter, sugar, cinnamon, jam, lingonberries |
| Topping_ | butter, sugar |
| Recipe_ | Lefse Recipe |
| « All Pancakes_ | |