Norwegian Lefse Recipe | How to make perfect lefsa every time (2024)

FAQs

What is the difference between lefse and Lompe? ›

Lompe or potetkake is the smaller version of the potato lefse, and usually made with only boiled potatoes, flour and salt. It is often used in place of a hot dog bun and can be used to roll up sausages. This is also known as pølse med lompe in Norway.

Lefse should be refrigerated or frozen. Our lefse is made with no preservatives, so it can take a week or so in the fridge. In the refrigerator, it needs to stay in its sealed package or it will dry out. If you don't plan on eating it right away, toss it in the freezer.

You can use regular flour too. Add in enough flour until it is the consistency for rolling out. I use a tortilla press to make the lefse. It is so much easier than hand rolling with a rolling pin.

If you are not going to eat it for more than three days, please put in freezer. Even if the lefse is partially thawed out, it can be refrozen. If the lefse is going to be eaten in a day or so, put in the refrigerator, but please make sure the lefse is completely thawed out before refrigeration.

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

But every region, fjord village and small town in Norway have their own lefse traditions,” Hasselberg explains. And, of course, countless secret family recipes are passed down from generation to generation.

That's probably just a folk tale given the fact that the potato was introduced to Norway a little over 250 years ago. The first lefse in Norway didn't contain potatoes, it was made from flour.

Norwegians would also often eat lefse rolled up with butter, with many also adding cinnamon and sugar. Many people would also add different types of jam, cheese or other ingredients to make their preferred lefse. A lot of people eat lefse with savoury foods like ham, cheese, beef and much more, rolling it up as a wrap.

How to Cook Lefse. If you have a lefse griddle, you're set for success. Because it isn't common to have one lying around, simply use an extremely clean large nonstick skillet, or if you're lucky enough to have an electric crepe maker, use that instead.

Her family is Swedish, and many Scandinavian foods are enjoyed by our family each year, including søtsuppe (Scandinavian sweet soup), lutfisk (a dried fish), köttbullar (Swedish meatballs) and of course lefse. Lefse is a flatbread made from flour and potatoes, and is a little thicker than a tortilla.

How long can you keep lefse in the refrigerator? ›

Caring for and Preparing Lefse

We recommend refrigeration for no longer than 2 weeks.

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).

This grill makes great lefse but also can make pancakes, grilled sandwiches or fry a burger.

It looks like a flour tortilla. It rolls like a flour tortilla. It folds like a flour tortilla. But it's lefse (pronounced LEF-sah), a Norwegian flatbread often made with mashed potatoes.

While in Norway lefse was traditionally made from a variety of flours, when brought to America it became strictly potato-based — because potatoes are what most Norwegian immigrants were able to grow quickly and successfully here.

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.

Spread with butter and sprinkle with brown sugar. This is a traditional way to eat lefse. Spread with mustard and wrap around Polish sausage, brats, or hot dogs.