How to Make Lefse with 2 Different Recipes (Traditional & Instant) (2024)

FAQs

How was lefse traditionally made? ›

Lefse is a soft Norwegian flatbread, made using traditional recipes and baking methods. Lefse is usually made with potatoes, flour, butter, and milk, cream, or lard. Traditionally, lefse is cooked on a flat griddle, with particular wooden utensils used in the process. Lefse has its roots in Viking food traditions.

Why did my lefse dough fall apart? If your dough is falling apart, it's likely an indication that the dough has too much flour in it. If the dough falls apart during baking, it may be a sign that you're turning the lefse too early and it's not cooked enough to hold together.

The typical way of eating lefse is with a spread of butter, sugar and sometimes cinnamon. But did you know that during Christmas, some Norwegians eat their lefse with meat in it? This tradition is especially strong in the eastern parts of Norway, in the region today called Viken.

The most obvious difference is the shape; lefse are normally rectangular and folded, while potetkake are small and round (like small crepes). In potetkake the main ingredient is potatoes, with just a little flour. While lefse is mainly flour, sometimes with potatoes like I mentioned.

ˈlefsə plural lefsen. -sən. or lefses. : a large thin potato pancake served buttered and folded.

Klenning – The Trøndelag region's version of sweet lefse with butter, cinnamon and sugar. Kling – The name for sweet lefse in Buskerud, Eastern Norway.

noun. a round Norwegian flatbread resembling a tortilla, made with mashed potatoes and flour.

A spot that's too thin will cook more quickly than the rest of your sheet and end up crispy. You can help soften crispy edges by stacking the lefse right off the grill about 12 high, making sure to keep the sheets between lefse cozies or towels. This will cause a steam effect and soften things up.

Repeat until the red lettering of the pastry cloth is faintly visible through the lefse. If you roll it too thin, it may tear. If you tear the lefse and have to re-roll it, it will be chewy, instead of soft and tender.

If you plan to eat your lefse within the next week it can be refrigerated. If it will be longer than a week, put it in the freezer. Our lefse freezes beautifully and you can freeze it for up to six months, even if it has already been frozen once before. When you thaw your lefse, leave it out on the counter over night.

Should lefse dough be sticky? ›

You want enough flour so that your lefse will not stick, but not so much that your lefse is completely covered in flour. Roll out your lefse on your pastry board until it is 1/8 inch thick. Using your lefse stick transfer the lefse to your griddle.

Lefse is a type of Norwegian flatbread that is often (but not always) made with potatoes, flour, butter, and milk. It has a similar texture to a thin pancake and is often eaten with butter, sugar, cinnamon or brown cheese on.

Our lefse does not contain preservatives. It will stay fresh in the refrigerator about 5 days–less if not refrigerated. How long does the lefse last in the freezer? Lefse will keep in the freezer for several months.

I was raised on lefse as a special treat for the holidays. We still make it every holiday season and this is the best recipe ever. We eat ours with butter and sugar.

A special type of lefse is “lompe”, a small and thin version of lefse witch is rolled around a hot dog, in stead (or together with) the regular hot dog bun. This is the customary way to eat hot dogs in Norway, especially on 17th of May.

Here, lefse is also often called lemse. The Norwegian baking traditions also include a great variety of buns – called boller – and bread, our favourite food.

Lefse Stick (substitute long wooden handle of spoon or even better, an unused wooden paint can stirrer). Grooved Lefse Rolling Pin (regular pin can work).

Lefse is a Norwegian flatbread that is a lot like a tortilla, but more delicate. After from intense research (Wikipedia), I found out that lefse is traditionally served with lutefisk, whitefish meat (often cod) and lye.