NORWEGIAN POTATO LEFSE RECIPES
NORWEGIAN POTATO LEFSE RECIPE - TABLESPOON.COM
A traditional Norwegian flatbread that's mildly sweet, but super tasty.
Provided by Girl Versus Dough
Total Time 1 hours 10 minutes
Prep Time 30 minutes
Yield 12
Number Of Ingredients 6
Steps:
- In the bowl of a stand mixer, combine flour, salt and sugar. Add in cooled mashed potatoes, butter and cream and combine thoroughly.
- Heavily flour a countertop. Using about a golf ball-size piece of dough at a time, place ball on floured countertop, press to flatten with your hand and flour the top of the dough piece. Using a floured rolling pin, roll out piece of dough until very, very thin (about as thin as a tortilla).
- Using a bench scraper or pizza cutter, cut rolled out dough into a rectangle shape, about 5 x 8 inches. Place rectangle on a plate and cover with a piece of parchment paper (lefse cannot touch each other or they'll stick together, so make sure you put a piece of parchment paper between each layer).
- Repeat steps 2 and 3 with the rest of the remaining dough.
- Head a large griddle or frying pan to medium high heat. Grill each side of the lefse until light brown spots form, about 1-2 minutes each side. Place on another plate, separating each piece with parchment paper (like above).
- Serve warm with fillings of your choice.
Nutrition Facts : ServingSize 1 Serving
INSTANT POTATO NORWEGIAN LEFSE RECIPE - FOOD.COM
This is a traditional Norwegian dish that my Great Grandmother, Mina Taylor, would make that was handed down to us. As children, we always had lefse for our Christmas Morning breakfast. I found an easy way using instant potatoes and this makes the process a lot easier to make the lefse in the mornings! We would eat the cooked lefse by rolling the lefse in cooked bacon with cream cheese and it is so good that way! I am not including the refrigeration time, which could be anywhere from 2 hours to overnight, which is what I do when I make them for Christmas morning. You could also try using a gluten free flour to see if it would be used for a gluten free diet.
Total Time 30 minutes
Prep Time 30 minutes
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan or pot, bring the water to boil and add the milk, butter, sugar, and salt. When the milk has come to a boil, add the potato flakes and stir until smooth. Pour the potatoes into a large bowl and refrigerate.
- When ready to make the lefse, take out 2 cups of potatoes at a time and add 1 to 1 1/2 cups of flour and stir until it becomes a workable dough. Flour a counter surface and roll the dough out as thin as possible. Cut individual slices with the a round cookie cutter, or the top of a medium sized glass.
- Add about 1 tsp oil to a skillet pan and cook the lefse for about 3-5 minutes, or when brown blisters start to form on the top. Flip and cook for another 3-5 minutes.
- Continue to cook the individual slices until the potato dough is gone. You may be able to cook several lefse at a time if you have a large enough skillet, if not cook one at a time. Any leftover cooked lefse may be refrigerate and used for about 3-5 more days.
Nutrition Facts : Calories 767.1, FatContent 50.3, SaturatedFatContent 31.6, CholesterolContent 136.2, SodiumContent 1576.2, CarbohydrateContent 70.4, FiberContent 3.3, SugarContent 9.6, ProteinContent 10.7
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