There’s an enchanting feeling in the air when the first chill of autumn sets in, coaxing us to embrace comforting traditions. One such tradition that warms my heart is making Lefse, a delightful Norwegian flatbread that brings family and friends together around the kitchen table. The rich aroma of russet potatoes mingled with the creamy butter and subtle hint of salt fills the home with an irresistible warmth.
As a busy cook, I love that Lefse isn’t just a delicious addition to any meal; it also offers versatility that fast food simply can’t match. Whether slathered with butter and sugar for a sweet treat, or paired with savory fillings, Lefse is a crowd-pleaser that beautifully bridges the gap between hearty and light. Plus, with a little time and patience, this recipe takes you on a delightful journey from humble ingredients to a deliciously warm flatbread that promises to elevate your meals. So, roll up your sleeves and let’s make Lefse together!
Why is Lefse a Must-Try Recipe?
Heartwarming Tradition: This cherished Norwegian flatbread brings a sense of nostalgia and comfort to your kitchen.
Versatile Delight: Enjoy it as a sweet treat or with savory fillings—perfect for any palate!
Crowd-Pleasing Appeal: Lefse is sure to impress family and friends at gatherings, making every meal special.
Simple Steps: While the process may take some time, the result—a tender, buttery masterpiece—is worth every minute.
Perfect for Meal Prep: Make a batch ahead of time and have delicious, homemade Lefse ready when you need it.
Elevate your culinary experience and transform staple ingredients into something beautiful with this recipe that’s sure to become a family favorite.
Lefse Ingredients
For the Dough
• Russet potatoes – 2.5 pounds, peeled for a fluffy texture that’s ideal for Lefse.
• Salted butter – 1 stick, chopped to enrich the flavor and keep the dough moist.
• Heavy cream – 1/2 cup, adding richness for a delectable mouthfeel.
• Salt – 1 teaspoon, essential for balancing the sweetness and enhancing all flavors.
• All-purpose flour – 1 cup, plus more for dusting to prevent sticking while rolling out the dough.
Feel the allure of making Lefse as you gather these simple yet essential ingredients that transform into a delightful flatbread!
How to Make Lefse
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Peel and Simmer: Peel the russet potatoes and add them to a large pot of water. Simmer for 45 minutes or until they are tender all the way through. This ensures the perfect texture for your Lefse!
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Strain and Rice: Once the potatoes are cooked, strain them to remove excess water, and then rice them for a light and fluffy consistency. This step is key for beautifully textured Lefse.
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Mix with Butter: In a ceramic or glass bowl, place the chopped butter at the bottom. Rice the potatoes into the bowl again and mix until the butter is fully incorporated, keeping everything fluffy and light.
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Rest the Mixture: Let the potato and butter mixture sit at room temperature for one hour. Then, refrigerate overnight to enhance the flavors and make the dough easier to handle.
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Combine Ingredients: The next day, mix the chilled potato-butter mixture with heavy cream, flour, and salt in a large bowl. Use your hands to combine until the dough feels crumbly and well-mixed.
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Divide the Dough: Weigh the dough and divide it into eight equal portions. Roll each portion into a ball and return them to the refrigerator to keep them chilled while you prepare for rolling.
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Preheat the Grill: Preheat your lefse grill to 500°F. A hot grill is essential for achieving that delightful, crispy exterior and tender interior.
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Flour the Surface: Lightly flour your rolling mat cloth and rolling pin cloth. This will help prevent the dough from sticking while you work on forming the Lefse.
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Roll Out the Dough: Take a chilled lefse ball from the refrigerator, gently form it into a disk, and roll it out flat on the floured mat until it’s about 1/8 inch thick. This thinness is key to a perfect Lefse.
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Use the Turning Stick: Use a turning stick to slide gently underneath the center of the rolled-out disk. This will help you transfer the dough to the grill without tearing it.
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Cook on the Grill: Lift the rolled-out dough and drape half onto the edge of the preheated grill. Fold the other half onto the grill and start a timer. This method allows even cooking.
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Flip the Lefse: After 1 minute and 30 seconds, carefully flip the Lefse using the turning stick, ensuring both sides get that lovely, golden-brown color.
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Remove from Grill: Once the timer hits 3 minutes, carefully remove the Lefse from the grill and place it on a large plate. It should be warm and slightly puffed!
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Repeat Cooking: Continue steps 9 through 13 until all Lefse are beautifully cooked and added to your plate. Each piece of Lefse is sure to be unique!
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Cool Down: Allow all cooked Lefse to cool for about an hour. This resting time helps the flavors meld together nicely.
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Serve and Enjoy: Top your cooled Lefse with your desired toppings—be it butter, sugar, or savory spreads. Roll up, cut in half, and serve to your delighted guests!
Optional: Serve with butter and cinnamon sugar for a sweet twist!
Exact quantities are listed in the recipe card below.
Make Ahead Options
Making Lefse is a fantastic option for meal prep! You can prepare the potato and butter mixture up to 24 hours in advance; simply refrigerate it overnight to enhance the flavors. Additionally, the formed dough balls can be kept in the refrigerator for up to 3 days. To maintain the best quality, ensure they’re well-wrapped to prevent drying out. When you’re ready to serve, just roll out the dough and cook them on the preheated grill as instructed, enabling you to enjoy homemade Lefse in no time. With these make-ahead tips, you’ll have delightful flatbreads at your fingertips, perfect for busy weeknights!
How to Store and Freeze Lefse
Room Temperature: Lefse can be stored at room temperature for up to 2 days, wrapped in a clean kitchen towel or placed in a paper bag to retain moisture without becoming soggy.
Fridge: For longer freshness, keep Lefse in an airtight container or a resealable bag in the fridge for up to 1 week. This will help preserve its soft texture.
Freezer: Lefse freezes beautifully! Wrap each piece in plastic wrap and then place them in a zip-top bag for up to 3 months. Thaw in the fridge overnight before serving.
Reheating: To reheat, warm the Lefse on a skillet over low heat for a few minutes on each side until heated through. Enjoy your flavorful Lefse just as you made it!
Lefse Variations & Substitutions
Explore the world of possibilities as you delight in customizing your Lefse experience with these playful twists!
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Gluten-Free: Swap all-purpose flour for a gluten-free blend to make this tasty treat suitable for everyone at the table. It maintains the beloved flavor and texture without the gluten.
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Dairy-Free: Use coconut or almond milk in place of heavy cream and substitute the butter with a vegan alternative for a lighter, dairy-free version.
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Sweetened Lefse: Add a hint of sugar or cinnamon to the dough to elevate the sweetness, making it an even more delightful treat when topped with butter and brown sugar!
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Herbed Variation: Mix fresh herbs like chives or dill into the dough for a savory twist that adds freshness and flavor, perfect for pairing with dips.
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Spiced Up: Try adding a pinch of nutmeg or ginger to the dough for a warm, spicy kick that complements sweet toppings beautifully.
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Cheese Lover’s Delight: Incorporate shredded cheese into the dough for a richer taste—ideal for serving with soups or as a stand-alone snack.
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Peppered Lefse: For a bit of heat, mix in freshly cracked black pepper into the dough, giving your Lefse an exciting zing that pairs perfectly with savory fillings.
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Stuffed Lefse: Fill with your choice of fillings before grilling, such as turkey, ham, or veggies, for a hearty meal that transforms Lefse into a delicious pocket of flavor!
Let your culinary creativity shine as you experiment with these variations, turning each Lefse into a delightful surprise!
Tips for the Best Lefse
Use the Right Potatoes: Choose starchy russet potatoes for a fluffy Lefse. Avoid waxy potatoes as they can make the texture too dense.
Cool Time Matters: Refrigerating the potato mixture overnight is crucial. This step allows for better flavor and a more manageable dough.
Don’t Rush the Rolling: Take your time while rolling the dough. Aim for a consistent thickness of about 1/8 inch for even cooking.
Avoid Over-Flouring: While you need flour to roll out the dough, be careful not to use too much. Too much flour can toughen the Lefse.
Monitor Grill Temperature: Ensure your grill is preheated to 500°F before cooking. This high temperature helps achieve that perfect golden-brown color without drying out the Lefse.
Enjoy making these delightful Lefse to share at your next gathering!
What to Serve with Lefse?
Creating a memorable meal is easy when you think about the delightful pairings that can be enjoyed alongside this wonderful flatbread.
- Savory Stews: A rich beef or vegetable stew complements the soft texture of Lefse, allowing for a hearty and satisfying meal together.
- Creamy Soups: Pair Lefse with a warm bowl of potato leek or butternut squash soup, enhancing its comforting qualities with each bite.
- Roasted Vegetables: A medley of seasoned roasted veggies adds freshness and color to your plate, balancing the rich flavors of Lefse perfectly.
- Cured Meats: Elevate your meal with thin slices of smoked salmon or prosciutto, inviting a touch of elegance with these savory contrasts.
- Fresh Salads: A crisp green salad with a tangy vinaigrette provides a refreshing crunch that offsets the softness of Lefse. Don’t forget to add some nuts for added texture!
- Homemade Jams: Sweet fruit preserves or grainy mustards spread on Lefse offer a delightful twist, turning this flatbread into a versatile canvas for flavors.
- Hot Beverages: Enjoy a steaming cup of spiced chai or a rich cocoa, wrapping you in warmth while you savor the layers of flavor presented by Lefse.
- Apple Cinnamon Compote: For a sweet touch, serve with warm apple filling, thereby merging comforting spices and sweetness all in one bite.
- Dessert Toppings: Think whipped cream or yogurt to dollop onto Lefse rolled with cinnamon sugar, turning it into a delightful dessert to end your meal on a high note!
Lefse Recipe FAQs
What type of potatoes should I use for Lefse?
Absolutely! For the best results, use starchy russet potatoes. They provide the perfect fluffy texture that’s essential for Lefse. Avoid waxy potatoes, as their texture could lead to dense, chewy flatbreads.
How should I store Lefse?
You can store Lefse at room temperature for up to 2 days, wrapped in a clean kitchen towel or a paper bag. For longer freshness, place Lefse in an airtight container or a resealable bag in the fridge where it will stay fresh for up to a week.
Can I freeze Lefse for later use?
Very! Freezing Lefse is a great option. Wrap each piece in plastic wrap and then place them in a zip-top bag. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, thaw overnight in the fridge.
What’s the best way to reheat Lefse?
To reheat, warm the Lefse on a skillet over low heat for a few minutes on each side until heated through. This method helps maintain the soft texture and delightful flavor of your homemade Lefse.
How do I know if my Lefse dough is too wet or dry?
If your dough feels sticky and difficult to roll, it might be too wet. Simply sprinkle in a little more flour, mixing until it reaches a soft and pliable consistency. On the other hand, if it’s crumbly and won’t hold together, you might add a splash of cream or water to help bind it. Adjust slowly to find that sweet spot!
Are there any dietary considerations I should keep in mind?
Absolutely! While Lefse is generally a crowd-pleaser, do keep in mind any allergies in the group. The recipe contains gluten from all-purpose flour and dairy from butter and cream. For gluten-free options, consider using a gluten-free all-purpose flour blend; just ensure it’s designed for baking!
Delicious Homemade Lefse: A Comforting Potato Delight
Ingredients
Equipment
Method
- Peel the russet potatoes and add them to a large pot of water. Simmer for 45 minutes or until they are tender all the way through.
- Once the potatoes are cooked, strain them to remove excess water, and then rice them for a light and fluffy consistency.
- In a ceramic or glass bowl, place the chopped butter at the bottom. Rice the potatoes into the bowl again and mix until the butter is fully incorporated.
- Let the potato and butter mixture sit at room temperature for one hour. Then, refrigerate overnight.
- Mix the chilled potato-butter mixture with heavy cream, flour, and salt in a large bowl.
- Weigh the dough and divide it into eight equal portions, rolling each into a ball.
- Preheat your lefse grill to 500°F.
- Lightly flour your rolling mat cloth and rolling pin cloth.
- Take a chilled lefse ball, form it into a disk, and roll it out flat.
- Use a turning stick to slide gently underneath the rolled-out disk.
- Lift the rolled-out dough and drape half onto the edge of the preheated grill.
- After 1 minute and 30 seconds, carefully flip the Lefse.
- Once the timer hits 3 minutes, carefully remove the Lefse from the grill.
- Continue steps 9 through 13 until all Lefse are cooked.
- Allow all cooked Lefse to cool for about an hour.
- Top your cooled Lefse with desired toppings and serve.