Norwegian Lefse Recipe | How to make perfect lefsa every time (2024)

CulturerecipesThe Latest | November 21, 2023

I’m no grandma, and this isn’t my grandma’s Norwegian lefse recipe either.

I have rolled out hundreds of pounds of potatoes perfecting this lefse recipe over the last 20 years. One of my first jobs as a teenager involved rolling lefse at a Scandinavian bakery. I’ve made just about every mistake — ahem, learned every trick in the book, along the way. Follow this guide and you’ll have perfect Norwegian lefsa, too!

Watch the lefse tutorial video on Youtube

What you need to make Norwegian lefse

  1. High fat dairy. You need full-fat heavy cream and butter because it aids in the elasticity when rolling to get perfectly thin, transparent sheets. I like grass-fed European butter for its sweeter flavor — plus, it typically has a higher fat content.
  2. 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.
  3. Lefse stick. Trust me, you need this stick.
  4. Potato Ricer. The worst thing that can happen is lumps when rolling because they gunk up the pastry board and rolling pin and the lefse will rip. A potato ricer ensures an even mash. This inexpensive gadget will change your lefse game. Also, a potato ricer is the perfect quick fix when you want mashed potatoes for just 1-2 people!

Do I need a lefse griddle?

You might notice there’s no griddle on the essential list. Before I invested in one I used a pancake griddle on the stovetop and made small sheets of lefse. So, if you don’t want to invest in a griddle more specific to cooking lefse, be sure to roll your sheets the proper size to fit your setup. But, keep in mind that a griddle is great for more than just lefse! Try it for par-baking pizza crusts, flatbread, tortillas, pancakes and more.

Is it lefse or lefsa?

It’s lefse (don’t believe me – check Wikipedia). So why the use of lefsa in this article? To help people who use this popular mis-spelling to find my recipe. I made the hard decision between looking wrong, and being found!

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The best Norwegian lefse recipe

Quantity disclaimer!
The Norwegian lefse recipe below for 5 lbs of potatoes makes about 40 sheets of lefse and takes me about 2 hours to roll and cook.

Day 1: Potato Prep

  • 5 lbs potatoes (Russet work well due to their high starch, and low moisture content.)
  • 1 stick of butter

Because you need the potatoes to be really dry and cool for lefse, cook ’em up a day ahead of time.

  1. Fill a soup kettle (8qt) with water and season with salt, heat to boiling.
  2. Wash 5lbs potatoes.
  3. Boil until they are soft when tested with a fork (approximately 30 minutes).
  4. Drain water and allow potatoes to cool enough to handle – slightly warm potatoes are easier to peel.
  5. Peel potatoes and be sure to remove any eyes or tough/dark spots from the potatoes — tough spots won’t rice evenly and will make a sticky mess out of your whole operation when you get to cooking.
  6. Dice the potatoes.
  7. Rice the potatoes while they are still warm.
  8. Melt 1 stick of butter and stir into the hot, riced potatoes.
    Last, pat the warm, buttery riced potatoes into a 9×13 pan and let cool uncovered on the counter for an hour to steam off any extra moisture. Remember how I said dry potatoes are the best?
  9. Put the pan in the fridge overnight – I leave it uncovered.

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Day 2: roll and cook!

Because my mixer is not big enough to take on all 5lbs of potatoes at a time, I break it down into 4 cup increments — 5lbs of riced potatoes should net about 10 cups, lightly packed.

Per every 4 cups of lightly packed, riced potatoes as prepared on day 1, add:

1.5 C flour
1 tsp salt
2 tsp sugar
½ C heavy cream

Plus, keep a generous amount of extra flour on hand. Don’t be stingy here! I load the pastry rolling board and rolling pin cover with about 1/3 cup of flour to start. Then, in-between rolling each sheet I add another sprinkle to the board and cover to keep them slick.

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Preparing to bake lefse

  1. Mix the lefse dough: Blend the riced potatoes, sugar, flour, salt, and heavy cream until well integrated.
  2. Prep your dough into patties: This is a time-saver once the rush of rolling and grilling lefse begins. Roll the dough into balls slightly larger than a golf ball and press gently between your palms. Place back into the 9×13 pan, and put the pan back in the fridge so the dough stays cold.
  3. Pre-heat your cooking surface to 400: You may be able to go a touch hotter if you have a fast approach. My husband and I usually tag-team: one rolling and one flipping and can crank it up to 450.
  4. Prepare your rolling surface: Sprinkle the rolling pin cover and pastry board generously with flour and rub it in well.

How to roll and grill lefse

  1. I only pull out a couple of patties of dough from the fridge at a time so the dough stays nice and cold.
    Put another generous sprinkle of flour on the pastry board. Then, drop your patty on the board, and put another generous sprinkle of flour on top of it.
  2. Roll it out until you can see the print from the pastry board peeking through.
  3. Grab your lefse stick and gently slide it under the sheet.
  4. Slide the lefse stick gently back and forth the entire width of the sheet, making sure the sheet is completely free from the pastry board, or it will tear when you try to lift it.
  5. With the lefse stick in the center of the sheet, gently lift it off the board and transfer to the griddle: place one edge on the griddle and roll the stick beneath the sheet toward the opposite end, until the entire sheet is on the griddle.
  6. After about 45 seconds, or when the lefse has some light brown marks, flip it over and grill it for another 30-45 seconds.
  7. Lastly, let each sheet cool thoroughly before stacking, or the delicate sheets will collect moisture in-between and stick.

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Pro tips for making lefse

  • I keep a sharp, flat knife on hand to quickly scrape down any sticky spots on the pastry board or rolling pin because, even the smallest sticky spot can cause the lefse to rip. For that reason, I scrape them down quickly and drop some extra flour on any offending areas.
  • Once your sheets are dry stack them 2-3 thick and fold into half or quarters so they will fit in storage bags. You can store lefse in the fridge for a couple weeks, or freeze — I have enjoyed lefse from the deep-freeze a year later!

Do I really need a lefse stick?

It’s a magic stick that will release your delicate lefse easily from the rolling surface. You do really need this stick.

Can you make gluten free lefse?

YES! Here is a gluten free lefse recipe.

Can I make dairy free lefse?

YES! I have successfully made this recipe by replacing the butter with lard, and cream with almond milk.

Norwegian Lefse Recipe | How to make perfect lefsa every time (2024)

FAQs

What is the difference between lefse and Lompe? ›

Lompe or potetkake is the smaller version of the potato lefse, and usually made with only boiled potatoes, flour and salt. It is often used in place of a hot dog bun and can be used to roll up sausages. This is also known as pølse med lompe in Norway.

How do you keep lefse from drying out? ›

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.

Why is my lefse falling apart? ›

If your dough is falling apart, it's likely an indication that the dough has too much flour in it. If the dough falls apart during baking, it may be a sign that you're turning the lefse too early and it's not cooked enough to hold together. How sticky should lefse dough be?

What does lefse mean in Norwegian? ›

Origin of lefse1. First recorded in 1980–85; from Norwegian, a derivative of leiv “slice of bread, flatbread, pancake,” from Old Norse hleifr “bread, loaf,” from Germanic hlaibaz; loaf 1( def )

How long can lefse sit out? ›

Olson's Lefse comes in a resealable bag and can be kept at room temperature for up to 2 weeks. Lefse will tend to dry out, so for longer storage place in refrigerator or in freezer. Stores frozen up to 6 months.

Should lefse dough be sticky? ›

You want enough flour so that your lefse will not stick, but not so much that your lefse is completely covered in flour. Roll out your lefse on your pastry board until it is 1/8 inch thick. Using your lefse stick transfer the lefse to your griddle. Cook on the griddle until bubbles form and each side has browned.

Can you make lefse dough ahead of time? ›

The potato mixture needs to be refrigerated overnight (and up to 2 days). Make the dough just before you cook it. The lefse are best served fresh and warm, but they can be wrapped between layers of plastic wrap and refrigerated for a few days or frozen for longer-term storage.

Should you oil a Lefse stick? ›

Answer: NO! Never use products containing grease on an aluminum finish lefse Grill, if you want to use it for lefse again. The grease will destroy the seasoning that has built up on the grill and make it impossible to prevent the lefse from sticking.

Do you eat lefse warm or cold? ›

Serve lefse warm or at room temperature, spread with softened butter and rolled into a cylinder or folded into quarters. Add sugar or cinnamon sugar for a sweet treat.

How to keep lefse fresh? ›

If you plan to eat your lefse within the next week it can be refrigerated. If it will be longer than a week, put it in the freezer. Our lefse freezes beautifully and you can freeze it for up to six months, even if it has already been frozen once before.

Can I use a tortilla press for lefse? ›

You can even use leftover mashed potatoes if you're short on time, and if you don't have a lefse stick, I suggest using your finger to carefully flip the rounds. You can even use a tortilla press instead of a rolling pin if you're somewhat intimidated in the kitchen.

What to fill lefse with? ›

Add sugar or cinnamon sugar for a sweet treat. While in my family lefse was always a cinnamon-sugar thing, in Norway lefse is often served with savory fillings, like smoked salmon and cream cheese, diced onion and sour cream, or cured meat and mustard.

What does lefse taste like? ›

This is my take on Norwegian flatbread. Without really knowing what I was doing, these came out delightfully tender, supple, almost fabric-like in texture, and tasting deliciously like something between a crepe and a potato pancake.

References

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