**Discover the Culinary Delights of Lefse: A Taste of Norwegian Tradition**
Embark on a culinary journey to the heart of Norway with Lefse, a traditional flatbread that holds a special place in Norwegian cuisine. This delectable treat is a testament to the country's rich culinary heritage, often served during festive occasions and gatherings. With its slightly sweet and chewy texture, Lefse offers a versatile canvas for a variety of toppings, making it a perfect accompaniment to both sweet and savory dishes. In this comprehensive guide, we present you with a collection of Lefse recipes that explore the diverse flavor possibilities of this beloved flatbread. From the classic potato-based Lefse to innovative variations like Lefse with Lingonberries and Cream Cheese, our recipes cater to every taste preference. Whether you're a seasoned cook or just starting your culinary adventures, these recipes will guide you through the process of creating this traditional Norwegian flatbread with ease. So, gather your ingredients, prepare your taste buds, and let's delve into the world of Lefse, one delicious bite at a time.
LEFSE (USING HUNGRY JACK POTATOES)
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
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.
HUNGRY JACK LEFSE
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
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
LEFSE
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
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.
LEFSE I
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
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
INSTANT POTATO NORWEGIAN LEFSE
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
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
Lefse is a Scandinavian tradition for our family during the holidays. I'd mix the dough the night before. The next day I'd roll the dough; Don fried it. For those of you who aren't familiar with this tradition Lefse is a potato based dough that is refrigerated overnight to make the lefse more tender. When they are finished...
Provided by mary Armstrong
Categories Other Side Dishes
Time 9h
Number Of Ingredients 7
Steps:
- 1. Day One: Put above in bowl and mix with a beater until creamy. Cover with 2 paper towels. Refrigerate overnight.
- 2. Day Two: Divide into fourth's. Add 1 cup flour to each fourth. Form into balls using a 1/4 cup measure. You will end up with 10 balls per fourth. Repeat three more times. Total yield: 40 balls.
- 3. Preheat griddle to 375 degrees. You will not oil or grease the griddle.
- 4. Place a ball on a generously floured pastry cloth. gently pat the top with your hand to flatten slightly. Using a rolling pin designed for lefse, roll the dough until it's quite thin, about ¼-inch thick, and almost translucent. Gently slide a lefse stick under the rolled dough to loosen all the way around. Now, slide the stick under the middle of the dough and raise it off the floured board. Carry the dough on the stick to the heated lefse griddle (or a cast iron skillet) and place one side of the dough onto the surface of the griddle. Roll the stick to one side to lower the remaining dough onto the griddle. Fry for about 3 minutes, or until golden brown spots begin to form. Flip over using the lefse stick and cook an additional 3 minutes, or until the lefse has formed golden air bubbles. Use the lefse stick to remove the finished piece of lefse from the griddle and place it on a towel to cool or a "lefse cozy". Repeat until all the dough has been used. The lefse is wonderful eaten immediately, warm or at room temperature. Once cooled, store it in an air tight container in a cool place.
- 5. If you want to freeze some: When cool, fold each into fourths, put into freezer bags and freeze. These freeze well and can be defrosted quickly for snacks, unexpected company, or no reason at all!!
- 6. NOTE: When we were first married and over the years( about 50) I always peeled potatoes, boiled them and then riced them. The last 10 years I converted to this recipe now that instant potatoes are available! This recipe is AS GOOD as the old way. Enjoy! If your curious look up Lefse equipment on line.
LEFSE
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
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
Tips:
- To obtain the smoothest lefse, choose potatoes that are uniformly sized and cook them until they are very tender.
- When measuring flour, spoon it lightly into the measuring cup and level it off with a knife.
- Do not overmix the dough, as this can make the lefse tough.
- When rolling out the dough, use a light touch and roll it as thinly as possible.
- Cook the lefse over medium-low heat, and adjust the heat as needed to prevent burning.
- To keep the lefse warm and pliable, wrap it in a clean kitchen towel or place it in a保温箱.
Conclusion:
This recipe for lefse using Hungry Jack potatoes is a delicious and easy way to make this traditional Norwegian flatbread. With its simple ingredients and straightforward instructions, this recipe is perfect for both experienced and beginner bakers. Whether you are serving it as a side dish or enjoying it as a snack, this lefse is sure to be a hit. So next time you are looking for a new and exciting bread to try, give this lefse recipe a try. You won't be disappointed!
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