Norwegian Lefse Recipe

Mashed potatoes: These should be well-cooled and smooth to form the base of the dough.

Butter: Melted butter adds richness and flavor to the lefse.

Heavy cream: This thick cream helps to create a tender texture in the dough.

Salt: Enhances the overall flavor of the lefse.

All-purpose flour: Provides structure and helps to form the dough.

When rolling out the dough, make sure to use plenty of flour on your surface and rolling pin to prevent sticking. If the dough is too sticky, you can add a little more flour to achieve the right consistency. Aim for a thin, even circle to ensure the lefse cooks evenly and achieves the desired texture.

• cooled mashed potatoes - Substitute with instant mashed potatoes: Instant mashed potatoes can save time and still provide a similar texture and flavor.

• melted butter - Substitute with margarine: Margarine can be used as a dairy-free alternative and provides a similar fat content.

• heavy cream - Substitute with coconut cream: Coconut cream offers a rich, creamy texture and is a good dairy-free option.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor profile.

• all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend can be used for those with gluten sensitivities, providing a similar texture.

• Allow the freshly cooked lefse to cool completely on a wire rack. This prevents condensation and sogginess when storing.

• Once cooled, stack the lefse with a piece of parchment paper between each one. This helps to keep them from sticking together.

• Place the stacked lefse in an airtight container or a resealable plastic bag. Ensure to remove as much air as possible to maintain freshness.

• Store the container or bag in the refrigerator if you plan to consume the lefse within a week. For longer storage, proceed to freezing.

• To freeze, place the parchment-separated lefse stacks in a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to use, thaw the lefse in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• For a quicker thaw, you can place the frozen lefse on a plate at room temperature for about 30 minutes. Avoid microwaving as it can make the lefse rubbery.

• Once thawed, reheat the lefse on a griddle or skillet over medium heat for a few seconds on each side to restore its softness and warmth.

• Serve the reheated lefse with your favorite toppings like butter, sugar, or even a savory spread for a delightful treat.

• Preheat your oven to 350°F (175°C). Wrap the lefse in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10 minutes or until they are warm and soft.

• Use a microwave for a quick reheat. Place a damp paper towel over the lefse and microwave on medium power for 20-30 seconds. Check if they are warm enough; if not, continue in 10-second intervals.

• If you have a stovetop griddle or skillet, heat it over medium heat. Place the lefse on the griddle for about 30 seconds to 1 minute on each side, just until they are warmed through.

• For a more traditional approach, use a steamer. Place the lefse in a steamer basket over boiling water for about 1-2 minutes. This method keeps them moist and soft.

• If you prefer a slightly crispy texture, you can use a toaster. Fold the lefse in half or quarters and toast on a low setting, keeping an eye on them to avoid burning.

• Large bowl: To combine the mashed potatoes, melted butter, heavy cream, and salt.

• Mixing spoon: To mix the ingredients together until well combined.

• Measuring cups: To measure the flour, butter, and heavy cream accurately.

• Measuring spoons: To measure the salt precisely.

• Rolling pin: To roll the dough balls into thin circles.

• Floured surface: To prevent the dough from sticking while rolling it out.

• Griddle: To cook the lefse evenly on both sides.

• Spatula: To flip the lefse on the griddle.

• Cooling rack: To cool the lefse slightly before serving.

• Potato masher: To mash the potatoes smoothly before cooling them.

• Knife: To divide the dough into small balls.

• Pastry brush: Optional, to brush melted butter on the lefse before serving.

Prepare ingredients ahead: Cook and mash the potatoes the day before to save time on the day you make lefse.

Use a food processor: Mix the dough in a food processor to speed up the process and achieve a smoother consistency.

Preheat the griddle: Ensure the griddle is hot and ready before you start cooking to avoid waiting time between batches.

Roll efficiently: Roll out multiple dough balls at once and stack them with parchment paper in between to streamline the cooking process.

Keep it simple: Use minimal toppings like butter and sugar to reduce preparation time.