There is more than one lefse recipe in Norway and around the world. Here you'll find one recipe that contains potatoes. This recipe is all the way from "the old country".
Norwegian Potato Lefse (above left) Mor Monsen Cake (above right)
This unique and delicious Norwegian tradition is practiced and enjoyed by "Norskes" in many parts of the world, including in the USA. They dig out their special lefse baking utensils, especially around Christmas time.
If you are some of the lucky ones to be a guest at my mom's home, she will serve delicious lefse through-out the year.
Lefse is easy to make and is an appreciated treat not only for Norwegians.
I will keep on adding traditional Norwegian recipes, so stop in often.
This recipe makes 30 rounds
Utensils you will need:|
6-7 medium potatoes, cooked & peeled.
1/4 cup milk
1/4 cup butter
1 teaspoon sugar
1-1/2 teaspoon salt
2-1/2 to 3 cups flour.
Drain boiled potatoes; mash and gradually add butter, salt, milk and sugar. Whip well until fluffy. Chill mixture in refrigerator.
Gradually add 1/2-cup flour and mix well. Add enough of the remaining flour to form a soft dough.
Rolling Pin for making lefse.
Place the dough onto a lightly floured surface. Divide into 30 pieces of dough. Roll into 6" round discs.
Place the rolled out discs in the middle of a hot, dry griddle. Bake until lightly golden.
Use a Lefse turning stick to turn the lefse round and bake both sides to a light golden brown.
Lefse Turning Stick
You can bake them without a griddle - use a large cast-iron frying pan instead.
You will have to make smaller lefse disks to fit your baking surface and that's OK. Smaller size lefse will be easier to roll out and handle.
One way to serve this traditional Norsk delicacy is to spread it with softened butter and sprinkle with sugar and cinnamon.
Roll the lefse and cut the roll in the center at an angle and serve.
The lefse can also be filled with favorite sandwich meats and cheeses. Pop it in the Foreman Grill for a few minutes until the cheese melts. Cheeses, s.a. gulost, Jarlsberg, cheddar, or another cheese of your choice, will work.
In Norway, we also eat lefse with thinly sliced brunost (sweet Norwegian goat cheese/Gjeitost). But don't heat the lefse if you have sliced goat cheese (brunost) on it. Norwegian goat cheese should not be melted.
This soft, thin bread is ideal for making delicious appetizers. All you have to do is fill it; roll it up and cut it at an angle.
Add garnish by sticking a toothpick with an olive or a cherry tomato with a sprig of parsley through it. Voila, you'll have beautiful appetizers. Only our imagination is the limit.
When the Norwegians in the Minnesota serve Lutefisk, there will also be potato lefse on table. Yum-Yum.
I hope you will enjoy this Potato Lefse Recipe.
Happy Lefse Baking!
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