Norwegian Lefse

Lefse has been a part of Norwegian food tradition for centuries and is something Norwegians eat all year long.

Photo by Simen Reinemo

Growing up, Lefse was a household staple in my family. People enjoy it with butter and sugar, cheeses such as Norwegian "brown cheese" (goat cheese), meats such as ham, smoked salmon, and many other spreads. My personal favorite is lefse with Nugatti, similar to the German Nutella.

Lefse is extra common around Christmas time, and is always found at the family breakfast during Christmas week. See pictures of my mom baking Lefse this year for Christmas below the recipe!

Recipe

(Traditional recipe from Folldal in Hedmark, my home region)

Source: https://norsktradisjonsmat.no/oppskrift/potetlefse

2 cups of whole milk

1 stick of butter (a little less, about 100g)

2 cups of wheat flour

1 tsp salt

6 - 6.5 lbs of Almond Potatoes (Other floury potatoes like Russet works well)

My mom baking Lefse for Christmas 2018

Instructions:

• Boil the potatoes.

• Slowly bring milk and butter to a boil. Take it off the heat, and mix it with 1.5 cup of flour and salt. Let it swell.

• Peal the boiled potatoes, and mush them well using a ricer. Add the rest of the flour.

• Take half of the potato dough and half of the flour dough and knead it well.

• Use a rolling pin to make thin lefse. Bake a few seconds on each side using a large flat griddle.

Lefse baking on the griddle.

This is what the Lefse should look like when done.

Here's a youtube video from homeoflefse.com showing an American couple baking lefse: