Norwegian Potato Flatbread Lefse Recipes

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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.

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

BASIC LEFSE: NORWEGIAN POTATO FLATBREAD



Basic Lefse: Norwegian Potato Flatbread image

Perhaps no food is more beloved by Norwegians than potato lefse. Try this basic recipe for this paper-thin Norwegian potato flatbread.

Provided by Kari Diehl

Categories     Side Dish     Bread

Time 9h10m

Number Of Ingredients 9

2 pounds Idaho russet potatoes , about 5 large potatoes
1/4 cup heavy cream , or evaporated milk
1 tablespoon butter, softened
1 tablespoon sugar
1 teaspoon salt
1 cup flour​, plus more for dusting
For Serving:
Butter, to taste
Sugar, to taste

Steps:

  • Gather the ingredients.
  • Preheat the oven to 175 F. Peel the potatoes, making sure that no peels or eyes remain. Coarsely chop them into 1-inch pieces.
  • In a stockpot, bring water to a boil and add the potatoes. Boil them until they are fork-tender, about 15 to 20 minutes.
  • Drain the boiled potatoes well. Place them on a baking sheet lined with parchment paper and bring them into the hot oven for 15 minutes to dry them further.
  • Remove the potatoes from the oven and pass them through a ricer . You need them to be finely riced, so twice through the ricer might give you a better texture. You should have at least 4 cups of riced potatoes.
  • Mix in the heavy cream, butter, sugar, and salt.
  • Mix well and place the potato dough in the refrigerator, covered, to chill overnight.
  • Preheat a lefse griddle or your skillet of choice to 425 F. You need a very hot surface to properly cook the lefse. Use a pastry blender to cut the flour into the chilled potatoes, or vigorously knead the flour in until you have a smooth dough.
  • With the help of an ice cream scoop, divide the dough into 16 to 20 biscuit-sized balls.
  • Generously flour a pastry cloth or board and a rolling pin. Roll out each piece of dough into a 12-inch circle, dusting with more flour as needed.
  • Carefully lift the circle with a lefse stick or the handle of a flat wooden spatula. Transfer it quickly to the griddle.
  • Cook the lefse on the griddle until brown spots begin to appear.
  • Flip and cook the other side.
  • Remove the cooked lefse to a plate lined with a damp clean cloth to cool. Cover with another damp cloth. Continue to cook the remaining dough balls until you've used all of the dough.
  • Serve the lefse smeared with butter to taste and a sprinkle or two of sugar.
  • Enjoy.

Nutrition Facts : Calories 181 kcal, Carbohydrate 31 g, Cholesterol 13 mg, Fiber 2 g, Protein 4 g, SaturatedFat 3 g, Sodium 235 mg, Sugar 3 g, Fat 5 g, ServingSize 16 to 20 pieces, UnsaturatedFat 0 g

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

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