Lafse is a traditional soft Norwegian flatbread. It is made with riced or instant potatoes, flour, butter, and milk. There are many ways to flavor lefse but the most common is called lefse-klenning and involves adding butter and rolling it up! Some people like to add butter, cinnamon, sugar, jelly, peanut butter, or eggs.
Thank you Fiveandspice for the recipe
- 1 pound russet potatoes
- 2 tablespoons butter
- 1/4 cup heavy cream
- 1 teaspoon sea salt
- 1 1/2teaspoons sugar
- 1 pinch baking powder
- 3/4 cup all-purpose flour, plus more for rolling
- Peel the potatoes, cut them into even chunks, and boil them in a large pot of water, until just tender when poked with a fork. You don’t want them to be mushy. Drain the potatoes well. Next, make them into mashed potatoes: My favorite way to do so is to press them through a ricer into a large bowl and then fold in the butter, heavy cream, salt, sugar, and baking powder, making sure you get rid of any lumps. If you don’t have a ricer, you can also combine the potatoes, butter, cream, salt, sugar, and baking powder in a bowl and use a handheld mixer to whip them up until they’re smooth — but make sure to stop as soon as they are smooth. If you whip them too long, they get gummy.
- Place a cloth over the mashed potatoes and refrigerate them at least 7 hours, or overnight.
- When ready to cook the lefse, heat a dry, cast iron skillet (at least 8 inches) over medium-high heat. Using your hands, mix the 3/4 cup flour into the cold potatoes, until you have a uniform shaggy dough. Roll the dough into balls about the size of a ping pong ball. On a floured surface, one ball at a time, roll the lefse into rounds that are about 1/8-inch thick or a little thicker. Leave the unrolled lefse in the fridge while you’re working so it stays chilled. Griddle the lefse one at a time in the skillet. Cook on the first side until it develops splotches that range from light brown to deep brown (around a minute), then flip and cook the second side until splotchy (about another 30 seconds). Then, transfer the cooked lefse to a cooling rack. Continue in the same way with the remaining lefse balls.
- Serve the lefse with scrambled eggs and smoked fish, or cheese and jam, or gjetost, or butter and cinnamon-sugar, or hot dogs, or really any topping that appeals to you. Lefse can be stored in an airtight container in the refrigerator for a few days. Rewarm before serving, or you can seal it tightly in a freezer bag and freeze for up to 1 month.