What is Norwegian lefse?
Norwegian lefse (pronounced 'lef-suh') is a potato tortilla. Since potato lefse is somewhat time-consuming to make, it is usually reserved for special holidays like Thanksgiving and Christmas. However, with the right Norwegian lefse recipes and tools—especially lefse grills (an electric griddle), rolling pins, and a heavy-duty potato ricer—traditional Norwegian lefse can be an anytime treat!
Potato lefse is usually spread with butter and sprinkled with sugar, then rolled up like a small burrito; other traditional Norwegian lefse recipes call for smoked meats and cheeses. Other variations of potato lefse recipes include jam, brown sugar, honey, even a spritz of lemon juice; many toppings compliment soft and supple potato lefse!
Give the gift of Norwegian lefse!
Lefse Set, Non-StickSubstitue a non-stick lefse grill for the aluminum version.
$169.99 Sale: $169.99
Creative Kitchen's Lefse Set, Aluminum
$159.99 Sale: $159.99
We've created a set of high-quality tools essential for perfect Norwegian lefse, including a Lefse Mix from Bethany Housewares; you can start cooking right out of the box!
This set is the perfect holiday gift for your favorite cook, and includes the following:
- Original Scandinavian Recipes, a book by Julia Peterson Tufford
- hardwood rolling pin (single- or double-cut, as available)
- from Bethany Housewares
- one bag of lefse mix; just add butter and water
- 16" aluminum lefse grill
- heavy-duty potato ricer
- wooden 7/8" lefse turning stick
- 19" pastry board with fitted pastry cloth
- rolling pin cover
Essential Tools
When preparing either of our favorite Norwegian lefse recipes, the following professional tools will make your baking experience fun and easy:
- Lefse Grills (Electric Griddles)
- Rolling Pins and Covers
- Potato Ricer; great for many potato recipes
- Pastry Board and Lefse Turning Stick
Lefse Grills (Electric Griddles)
The Heritage Grill from Bethany Housewares is a versatile 16" electric griddle, available with an aluminum or non-stick finish. Both finishes are perfect for Norwegian lefse recipes and pancakes, but the non-stick version is also great for steaks, sausages, eggs, and sandwiches. Features include an overflow spout on the rim to control spills and splatter, heat-resistant legs, and hardwood handles. The temperature-labeled dial controls full range of settings, from warming to 500°F—demanded by many Norwegian lefse recipes.
Rolling Pins and Covers
Single Cut Rolling Pin
$19.95
These Hardwood Rolling Pins measure approximately 3" wide x 10" long, and have grooves in the rolling pin shaft. Not only do these groves hold flour and help to prevent sticking, but the ribs work out air pockets from the potato lefse dough.
A single-cut (corrugated) pin has vertical grooves running around the shaft of the pin. A double-cut (square cut) pin, in addition to the vertical grooves, has groves running the horizontal length of the pin. For making lefse, both the double-cut pin and single-cut pin do a good job removing air pockets.
The Rolling Pin Cover from Bethany Housewares is 100% cotton stretch knit, 15" long, designed to fit standard rolling pins. The cover holds flour to prevent dough from sticking.
Potato Ricer; great for many potato recipes
After a thorough washing, dry tinned steel in an oven at a low temperature (200°F or less) for a few minutes. Remember to remove labels before putting any cooking tools in the oven!
Lump-free potatoes are essential for perfect Norwegian lefse. The tinned steel Heavy-Duty Potato Ricer from Scandicraft is set in a 'V' shape to rice from both sides (not dishwasher safe). Thanks to this ricer's sturdy construction, we guarantee its handle won't bend, even when processing pounds of potatoes. After using a potato ricer for Norwegian lefse recipes, mashed potatoes, or other potato recipes, you'll wonder how you ever lived without it!
Jumbo Potato Ricer
$37.99
Don't use dishwasher liquids containing lemon with stainless steel; citric acid can discolor and damage your metallic tools.
Our other favorite ricer is the Jumbo Potato Ricer from RSVP International. Constructed from 18/10 stainless steel (dishwasher safe) and measuring 4 1/4" wide x 11 3/4" long, this extra-large ricer has larger holes than our heavy-duty ricer. It also features a rubberized-grip handle and a convenient pot rest extension for greater control during use.
Pastry Board and Lefse Turning Stick
The Pastry Board from Bethany Housewares is a great way to manage the work space for your potato lefse dough. The 19" hardboard circle has non-skid legs, and the included pastry cloth fits snugly over the board. The cloth is removable and can be washed in cold water and air dried. Together with a light dusting of flour, this surface helps to prevent the potato lefse dough from sticking.
To transfer the rolled-out dough from your pastry board and turn it once it's on the lefse grill, you'll need a Lefse Turning Stick from Bethany Housewares. The tapered edge of this wooden, 7/8" stick slides smoothly under the rolled out dough. A quick sweep will separate it from your pastry board, and you can use it to turn cooking potato lefse dough, saving you from burned fingers!
Norwegian Lefse Recipes: potato recipes with a twist
With these Norwegian lefse recipes you can indulge in delicious, homemade lefse, hot off the griddle. Combined with your other potato recipes, leftover potatoes will seem to vanish!
If you're new to Norwegian lefse recipes or using a lefse grill, theFlatbreads and Flavorsrecipe has detailed instructions and helpful hints for making perfect potato lefse the first time!
Adapted from Flatbreads and Flavors: A Baker's Atlas,
by Jeffery Alford and Naomi Duguid
Servings:
Makes 32 rounds of 8" to 10" Norwegian lefse.
Ingredients
- 2 lbs. (approx. 4 cups) of old or mealy Russet potatoes
- In old potatoes, some of the starches have been converted into sugars, yielding slightly-sweet potato lefse dough.
- 1/3 cup softened, unsalted butter (not margarine)
- 1/2 cup heavy cream
- 1 1/2 teaspoons salt
- approx. 2 cups unbleached all-purpose flour, plus extra for rolling
Minimum-required Tools
- large pot for cooking potatoes
- mixing bowl and spoon
- single- or double-cut rolling pin and cloth cover
- wooden lefse turner
- dish towels or other linens to cool the lefse between
- lefse grill or electric griddle
Directions
Preparing the potato lefse dough.
To test if the potatoes are done, stick a fork in one; if the fork slides in and out easily, they're done.
The potato lefse dough should be prepared and refrigerated at least 8 hours before baking. Peel potatoes, remove any eyes, cut into evenly-sized pieces. Place peeled and chopped potatoes in large pot, add water just to cover. Bring to a boil, cook until soft. Do not overcook; they will absorb too much water, and the dough will be too sticky. Drain completely, mash thoroughly or rice; there must be no small lumps to interfere with rolling out the dough.
Transfer mashed potatoes to a bowl. Stir in butter, cream, and salt; mix well. Stop mixing just after all ingredients are incorporated; too much mixing will make the potato lefse tough. Add flour, work dough into a ball; if the dough is very sticky, add a little more flour.
If you notice black flecks on the potato lefse dough after refrigeration, don't worry; this is from oxidation of the potatoes, and is harmless.
Divide the potato lefse dough into four pieces, roll by hand into logs. While warm, the dough should roll fairly easily without sticking; lightly flour the work area if it does. Tightly wrap each log in plastic; place in refrigerator to chill for at least 8 hours. Refrigerated dough will keep up to 3 to 5 days; however, the dough becomes stickier the longer it is refrigerated.
Rolling out and baking Norwegian lefse.
Preheat your lefse grill or electric griddle to 350°F.
If you're new to making Norwegian lefse, roll out a few a few pieces of dough first and then bake them. As you develop a rhythm, you'll be able to roll out one piece of dough while baking another.
Lightly flour your work area and cloth-covered single- or double-cut rolling pin. Cut one of the logs of dough into 8 equal pieces. While turning it once or twice, flatten one piece of dough to a disk less than 1/4" thick. Using the rolling pin, gently roll out the dough, starting from the center of the disk and moving outward. Rotate the rolling direction a quarter turn on each stroke. Turn the dough over occasionally and keep the work area lightly floured.
Using a wooden lefse turning stick makes transferring and turning the dough a cinch!
When the lefse griddle or electric griddle is ready, slide the lefse turner underneath the potato lefse dough, then sweep underneath to separate it from the pastry board. Position the turner under the middle of the rolled out dough and gently lift it from the board onto the lefse grill; use the same technique when it's time to grill the other side.
Cook the potato lefse dough for 45 to 60 seconds, or until lightly speckled with gold, but not brown; flip the lefse and grill the other side. When done cooking, transfer into a folded dish towel to cool; cover the lefse to keep it moist.
While the lefse is still warm, serve with butter and sugar, honey, jam, smoked meats and cheeses, or any of your other favorite toppings!
To store cooked Norwegian lefse at room temperature or for up to 2 weeks in the refrigerator, stack on a plate and wrap tightly in plastic; separate each lefse with wax paper if they stick together. Reheat in a medium-hot skillet, electric griddle, or microwave.
Creative Kitchen's Lefse Recipe
Servings:
Makes 15 rounds of 10" Norwegian lefse.
Ingredients
- 1 – 1 1/2 lbs. (approx. 3 cups) of white-skinned potatoes
- 1/4 cup cooking oil
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup flour
- approx. 1 cup flour, plus extra for rolling
Minimum-required Tools
- large pot for cooking potatoes
- measuring cup and spoons
- mixing bowl and spoon
- single- or double-cut rolling pin and cloth cover
- dish towels or other linens to cool the lefse between
- lefse grill or electric griddle
Directions
Peel potatoes, remove any eyes, cut into evenly-sized pieces. Cook in water until tender. Drain well. Rice or mash until lump free. Measure 3 cups of potatoes. Stir in oil, sugar, and salt. Leave uncovered until cool. Chill thoroughly.
Just before frying, stir in one cup flour; if added too soon, potato lefse dough will be spongy and too hard to roll. Using a small amount of dough (1/4 cup makes 1 large lefse), roll it onto a pastry cloth or board using a cloth-covered rolling pin. Flour the pastry cloth or board and covered rolling pin well.
Fry on an ungreased griddle heated to 500°F until small bumps appear and it has light brown spots. If using an electric frying pan, use the highest setting. Turn the lefse. When second side is lightly browned, place between folds of a towel to cool. When cooled, wrap the Norwegian lefse tightly and store in a refrigerator (or freezer, if it is to be kept a long time).