The article summarizes how to make lefse. Lefse is a thin Norwegian flatbread made with flour, butter, milk, and potatoes in this particular version. Generally, it is similar to tortillas and it can be stuffed with sweet or savory fillings. Take a look at the article and the léfse recipe. I hope it will be helpful for you!
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What is Lefse?
The Norwegian flatbread lefse is made from potatoes. It is very similar to American pancakes; only it’s way better! In the United States, Lefse is a traditional Christmas bread from the Midwest. However, Lefse may be a Norwegian-American invention dating back to 1871. It is a soft, white flatbread made with potatoes and wheat flour. The dough is rolled into fragile sheets and then cooked on a large griddle called a “lefse grill.” A lefse grill resembles a smooth steel pan or skillet that has been seasoned by repeatedly wiping it with butter.
History of Lefse
Lefse is a Norwegian flatbread that’s been around for centuries. It dates back to the year 1110 when Sigurd Syr was said to have invented Lefse. The name “lefse” comes from the Norwegian word for “thin.” Initially, it was made with potatoes and flour ground in a mortar and pestle—no rolling pin required! However, until much later, people learned how to make Lefse using a rolling pin.
It is believed that Scandinavians created Lefse in the 1700s. It’s made from potatoes and flour, with an optional topping of butter and sugar. It is originally from Norway and Sweden and has been popularized in the United States by immigrants who immigrated here during the 19th century.
How To Make Lefse Norwegian?
Lefse is a Norwegian potato flatbread that’s traditionally eaten around Christmas time. Norwegian Lefse is made by rolling grated potatoes into thin pancakes, then frying them in a large, heated iron skillet. The result is an extra crispy fried pancake about the size of a frisbee. You can make Lefse with other root vegetables like turnips or carrots, but you really can’t beat the flavor of good old russet potatoes. I grew up eating it every Christmas morning, and I’ve never met anyone who didn’t love this Norwegian Lefse.
- 1 Pound Potatoes
- 5 Ounces Flour
- 4 tbsp Butter
- 1/2 tsp Salt
- 1 tsp Sugar
- 1/4 Cup Heavy Cream
Boil sliced potatoes for 15 minutes in water (use a pressure cooker).
Put the potatoes in a bowl and mash them.
Mash the potatoes with the cream and continue to do so.
After that, add the butter.
Once the potatoes are mashed, season them with salt and sugar.
After the potatoes have cooled, move on to the next step.
Before adding the remaining ingredients, crumble the potatoes into small pieces if you’re refrigerating the mixture overnight.
Pour flour into the potato mixture.
Make the dough by kneading it for 10 to 15 minutes.
Ensure that the dough is smooth by gently kneading it.
Please make a small ball out of part of the dough (size orange), then flatten it without cracking it.
Prepare the board by adding about 1/4 cup of flour to the center.
The corrugated pin helps the dough to get nice and thin with no air pockets.
From the middle, roll out the Lefse.
You will need to flow your pastry board between each sheet.
There are no rules that state your Lefse needs to be perfectly round.
Overlap the Lefse.
The lefse grill should be heated to 400 degrees Fahrenheit.
Adjust the grill temperature if the Lefse is taking too long or too fast to make.
When the sheets bubble up, Lefse is ready to flip.
The color should be golden brown when you peek beneath.
In general, the second side will cook faster than the first.
Set Lefse aside to cool and cover with a towel.
Sprinkle brown sugar and butter on the Lefse.
Seal Lefse in a package and store it in the refrigerator to prevent it from drying out.
Let’s roll it up and enjoy!
How to Make Lefse Without a Potato Ricer?
There is a common misconception that Lefse can only be made from riced potatoes. Lefse can be made from various ingredients, including mashed potatoes, instant mashed potatoes, grated raw or boiled potatoes, and chunks of cooked potatoes. In the days before ricers were invented, Norwegians used a hand-powered tool to shred their potatoes into a consistent texture suitable for making Lefse. The modern lefse stick uses the same principle as the original tool to grate the potatoes quickly and evenly. So, in short, you can make Lefse without a potato ricer. All you have to do is follow some simple steps:
- Mash potatoes with cream and butter
- Add flour to cooled mashed potatoes
- Roll into thin rounds and evenly distribute on a plate
- Cook on both sides in a dry frying pan
There are many variations of lefse recipes, but here is one that’s perfect for the beginner. Don’t be intimidated by making these delicious Norwegian treats. They’re surprisingly simple to make, and you’ll have fun experimenting with all the different flavors. This traditional dish is a must-have for special occasions in Norway. If you’re interested in making some at home, we’ve provided a simple recipe you can use! We hope you enjoy the lefse recipe above.
Here is my article on How to Make Lefse. I hope you find it useful. Feel free to try the given lefse recipe and share your experiences in the comments section.
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