How to make Norwegian Lefse - Recipe Diaries (2024)

FAQs

What is Norwegian lefse made of? ›

Lefse (Norwegian pronunciation: [ˈlɛ́fsə̌]) is a traditional soft Norwegian flatbread. It is made with riced potatoes, can include all purpose (wheat) flour, and includes butter, and milk, cream, or lard. It is cooked on a large, flat griddle.

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.

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

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).

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

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.

Caring for and Preparing Lefse

We recommend refrigeration for no longer than 2 weeks. When defrosting Freddy's, it's best to let it thaw overnight at room temperature.

If you don't use a pastry cloth, the lefse will stick, and you will wonder why you ever tried this ! @#$ project. Corrugated rolling pin, preferably with cloth cover. If you try a regular rolling pin, your lefse will stick, and again you'll wonder why !

Sprinkle with cinnamon-sugar and roll lefse to eat. This is the traditional Norwegian way to serve and enjoy lefse. Raid your pantry and refrigerator. Fill small bowls or ramekins with whatever jams, jellies and spreads you already have.

Is lefse Swedish or Norwegian? ›

Lefse plays an important role in Scandinavian tradition. During the holiday season no meal is complete without a plate of buttered lefse. Also, find the best recipes for many of your favorite Norwegian foods here at Lefse Time.

The first lefse in Norway didn't contain potatoes, it was made from flour. Women would travel from house to house, village to village to make lefse to last the winter months. The flour lefse would cook up like a cracker and be able to last through the season.

A good rolling setup: Pastry rolling board with cover and a ridged rolling pin with a rolling pin cover — because, you can't get paper thin lefse without these tools.

Lomper (also known as potetkaker) are considered to be a small variety of potato-based lefse. Today, lomper are widely served with savory or sweet fillings. In particular, you'll find pølse i lompe or “a hot dog wrapped in a lompe” all throughout the country.

I use a tortilla press to make the lefse. It is so much easier than hand rolling with a rolling pin. I use a cast iron pan to make the lefse.

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.

Many Norwegian pieces of bread are made with whole grain, which is why they are highly beneficial because of the following reasons: It contains more fiber, which helps you feel full longer and causes you to eat less than usual. It stabilizes your blood sugar levels which makes you stay more energetic in a day.