NORWEGIAN LEFSE
Every Christmas since I was a little girl, my grandma always made lefse, now me and my dad make it together to give my grandma a break. It is such a treat at our house because it is very time consuming - but worth every minute. (Note: It works best when mashed potatoes are cold)
Provided by carolin_anderson
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In a large mixing bowl mix potatoes, milk, butter, salt and 3/4 cup of flour.
- Kneed briefly on lightly floured board, adding flour to make the
- dough non-sticky.
- Divide dough into 12 equal balls; roll each on lightly floured
- board into a circle paper thin.
- Lightly oil a heavy skillet or crepe pan; set over medium heat.
- Cook one at a time, until lightly browned, about one minute on
- each side.
- Stack on a plate with a paper towel in between each one.
- Freeze leftovers, and thaw throughout the year and enjoy a favorite anytime.
Nutrition Facts : Calories 39.2, Fat 1.2, SaturatedFat 0.8, Cholesterol 3.6, Sodium 162.2, Carbohydrate 6.2, Fiber 0.5, Sugar 0.5, Protein 0.8
NORWEGIAN LEFSE
I was raised on Lefse as a special treat for the holidays. We still make it every holiday season, and this is the best recipe ever. We eat ours with butter and sugar. Note: you will need a potato ricer to prepare this recipe.
Provided by DEBBA7
Categories Bread Quick Bread Recipes
Time 2h
Yield 15
Number Of Ingredients 6
Steps:
- Cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place into a large bowl. Beat butter, cream, salt, and sugar into the hot riced potatoes. Let cool to room temperature.
- Stir flour into the potato mixture. Pull off pieces of the dough and form into walnut size balls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness.
- Cook on a hot (400 degree F/200 C) griddle until bubbles form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve.
Nutrition Facts : Calories 367.6 calories, Carbohydrate 71.2 g, Cholesterol 16.3 mg, Fat 6.6 g, Fiber 5.5 g, Protein 6.9 g, SaturatedFat 4 g, Sodium 522.7 mg, Sugar 3.2 g
BASIC LEFSE: NORWEGIAN POTATO FLATBREAD
Steps:
- Gather the ingredients.
- Preheat the oven to 175 F. Peel the potatoes, making sure that no peels or eyes remain. Coarsely chop them into 1-inch pieces.
- In a stockpot, bring water to a boil and add the potatoes. Boil them until they are fork-tender, about 15 to 20 minutes.
- Drain the boiled potatoes well. Place them on a baking sheet lined with parchment paper and bring them into the hot oven for 15 minutes to dry them further.
- Remove the potatoes from the oven and pass them through a ricer . You need them to be finely riced, so twice through the ricer might give you a better texture. You should have at least 4 cups of riced potatoes.
- Mix in the heavy cream, butter, sugar, and salt.
- Mix well and place the potato dough in the refrigerator, covered, to chill overnight.
- Preheat a lefse griddle or your skillet of choice to 425 F. You need a very hot surface to properly cook the lefse. Use a pastry blender to cut the flour into the chilled potatoes, or vigorously knead the flour in until you have a smooth dough.
- With the help of an ice cream scoop, divide the dough into 16 to 20 biscuit-sized balls.
- Generously flour a pastry cloth or board and a rolling pin. Roll out each piece of dough into a 12-inch circle, dusting with more flour as needed.
- Carefully lift the circle with a lefse stick or the handle of a flat wooden spatula. Transfer it quickly to the griddle.
- Cook the lefse on the griddle until brown spots begin to appear.
- Flip and cook the other side.
- Remove the cooked lefse to a plate lined with a damp clean cloth to cool. Cover with another damp cloth. Continue to cook the remaining dough balls until you've used all of the dough.
- Serve the lefse smeared with butter to taste and a sprinkle or two of sugar.
- Enjoy.
Nutrition Facts : Calories 181 kcal, Carbohydrate 31 g, Cholesterol 13 mg, Fiber 2 g, Protein 4 g, SaturatedFat 3 g, Sodium 235 mg, Sugar 3 g, Fat 5 g, ServingSize 16 to 20 pieces, UnsaturatedFat 0 g
NORWEGIAN: LEFSE MED KLING FROM SOGN
Make and share this Norwegian: Lefse Med Kling From Sogn recipe from Food.com.
Provided by Robert MacKinnon
Categories Breads
Time 1h
Yield 30 serving(s)
Number Of Ingredients 12
Steps:
- Mix the butter into the flour with your hands until crumbly.
- Then, mix in all remaining dry ingredients into the butter/flour mixture.
- Add the kefir milk. Work the mixture until you have a nice dough. It should be like a pie crust dough, not a bread dough.
- Take a ball of dough, about 150 grams in weight and roll with a pin until you have thin 50cm diameter circle. This means you will have a very thin circle when it's finished. You use a thin, 70cm long 2-3cm diameter rolling pin to roll the dough out. You must constantly reposition the piece on the work surface, rolling it up onto the pin on occasion and flipping it over and unrolling it to work the other side. It mustn't stick to the work surface so make sure there is a dusting of flour on the surface at all times. You can't work the dough too much or it will absorb the flour and become stiff and unusable. It's a bit of an art to get it right and you'll need to practice.
- Bake the dough on a special electric frying pan (called a "takke" in Norwegian). It probably is the same pan used to bake Mexican tortillas. You cook it like a pancake, on both sides, until brown spots just begin to appear.
- When done, let the lefses cool.
- When you are ready to eat them, spray them (or dunk them) in water, drain quickly and let them rest a couple minutes on a towel. The excess water is absorbed by the towel and the remainder moistens the lefse.
- Kling filling: Mix all the ingredients together, slowly, a bit at a time until you have an even batter. :
- Spread onto the lefse and roll up/fold together.
Nutrition Facts : Calories 776.1, Fat 65.8, SaturatedFat 41.4, Cholesterol 176.5, Sodium 470.2, Carbohydrate 41.7, Fiber 1.5, Sugar 1.3, Protein 6.5
NORWEGIAN POTATO FLATBREAD (LEFSE)
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. They're traditionally served with butter and a sprinkle of sugar, but I also enjoy them with some smoked salmon, sour cream, and fresh dill. My other favorite topping combo is butter and some kind of berry jam and sour cream.
Provided by Chef John
Categories Bread Quick Bread Recipes
Time 4h55m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line an oven-safe skillet or baking pan with aluminum foil.
- Poke the potato skin all over with a knife and place on the prepared pan.
- Roast in the preheated oven until very tender and easily pierced with a knife, about 1 hour. Let sit until cool enough to handle but still very warm.
- Scoop potato flesh out into a bowl. Mash smooth with the back of a spatula until there are no lumps left. You can also use a potato ricer. Add the butter and mix until it disappears. Add the salt, sugar, and cream; mix until smooth. Cover and refrigerate until chilled, about 2 hours.
- Mix in flour in several additions until the dough is able to be kneaded by hand. Add enough flour to form a soft, but not too sticky, dough. You need to be able to roll it out fairly thin without it falling apart.
- Wrap dough with plastic and refrigerate until chilled, about 1 hour.
- Divide dough into 8 portions. Dust each with flour and roll out onto a well-floured kitchen towel to 1/8-inch thick, or thinner.
- Heat a very lightly buttered nonstick pan over medium-high heat. Cook the lefse in the hot pan, poking the surface lightly with a fork, until golden brown blisters form, 2 to 3 minutes per side. Stack on a plate as they're cooked and keep covered with a towel. Serve warm.
Nutrition Facts : Calories 139.2 calories, Carbohydrate 20.7 g, Cholesterol 15.9 mg, Fat 5.1 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 3.1 g, Sodium 296.9 mg, Sugar 0.9 g
NORWEGIAN LEFSE
I was raised on Lefse as a special treat for the holidays. We still make it every holiday season, and this is the best recipe ever. We eat ours with butter and sugar. Note: you will need a potato ricer to prepare this recipe.
Provided by ElizabethKnicely
Categories Breakfast
Time 1h
Yield 60 Lefse, 20 serving(s)
Number Of Ingredients 6
Steps:
- Cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place into a large bowl. Beat butter, cream, salt, and sugar into the hot riced potatoes. Let cool to room temperature.
- Stir flour into the potato mixture. Pull off pieces of the dough and form into walnut size walls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness.
- Cook on a hot (400ºF/200ºC) griddle until bubble form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve.
Nutrition Facts : Calories 288.5, Fat 6.4, SaturatedFat 3.9, Cholesterol 17.6, Sodium 404.8, Carbohydrate 52.3, Fiber 5.4, Sugar 2.5, Protein 6.3
INSTANT POTATO NORWEGIAN LEFSE
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.
Provided by LDSMom128
Categories Potato
Time 30m
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.
NORWEGIAN POTATO LEFSA
Traditional Norwegian Potato Lefsa that's usually reserved for holiday meals. NOTE: It is important that dough balls stay cold till they are rolled out.
Provided by Thomas
Categories Side Dish Potato Side Dish Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Peel potatoes and place them in a large pot with a large amount of water. Bring water to a boil, and let the potatoes boil until soft. Drain and mash well.
- In a large mixing bowl, combine 8 cups mashed potatoes, cream, butter, salt, and sugar. Cover potatoes and refrigerate over night.
- Mix flour into the mashed potatoes and roll the mixture into balls about the size of tennis balls, or smaller depending on preference. Keep balls of dough on plate in the refrigerator.
- Taking one ball out of the refrigerator at a time, roll dough balls out on a floured board. To keep the dough from sticking while rolling it out, it helps to have a rolling pin with a cotton rolling pin covers.
- Fry the lefsa in a grill or in an iron skillet at very high heat. If lefsa brown too much, turn the heat down. After cooking each piece of lefsa place on a dishtowel. Fold towel over lefsa to keep warm. Stack lefsa on top of each other and keep covered to keep from drying out.
Nutrition Facts : Calories 755.6 calories, Carbohydrate 133.4 g, Cholesterol 50.9 mg, Fat 18.1 g, Fiber 12.2 g, Protein 16.6 g, SaturatedFat 10.9 g, Sodium 989.4 mg, Sugar 5.5 g
LEFSE- NORWEGIAN FLAT BREAD
This is the best Lefse you will ever taste! I have such wonderful memories of learning how to make lefse at my Aunt Gwen's. She makes this with authentic, hand made Norwegian rolling pins and lefse sticks made by her father and handed down to her by her mother. Do not fear though! Lefse can be made with regular kitchen equipment like a rolling pin and thin spatula. Traditionally this is served warm with butter or for a treat with cinnamon, sugar or jam. My family always enjoys their lefse with Lutefisk on Christmas Eve. I hate Lutefisk but LOVE lefse! Here is a great site with step by step pictures and instructions http://www.britta.com/smorgabritta/lefse/index.html. OR BETTER YET here is a video I found on the web that will explain the process much better. http://www.youtube.com/watch?v=VTmUuSoZShY *NOTE:* If making more than one batch make sure to keep them separate. ONLY MIX ONE BATCH AT A TIME as mixture will become too sticky to work with. Time does not include cooling and resting time.
Provided by Mamas Kitchen Hope
Categories Breads
Time 1h
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Peel and cut potatoes. Boil in well salted water until soft. Use more salt than you normally would. You do not want to add salt once they are cooked as it will not dissolve as well.
- Drain well and return to pot. Steam for a few minutes to ensure all water has been evaporated.
- Measure out 4 cups of potatoes, packed well. Rice potatoes now while potatoes are still hot. You may have potatoes left over.
- Place riced potatoes in a plastic bowl with a good sealing lid. Add butter and milk and mash with a HAND masher. Do NOT use an electric mixer as it will get sticky.
- Allow to cool on the counter until potatoes are at room temperature then place several paper towels on top, seal tightly with the lid and place in the refrigerator overnight.
- Next day: Much easier to work with. Mix in flour and sugar and form into small balls. Now roll them out thin and flat using a rolling pin, preferably one with grooves and covered with a sock. You can just cut an old CLEAN sock and slide it over the rolling pin.
- Using a lefse stick or a long flat stick or long thin spatula roll the raw lefse around the stick and then unroll onto a HOT griddle (450 degrees) Flip once the first side starts to form bubbles and is lightly browned or freckled. Cook other side just until lightly browned.
- Using stick again remove lefse from griddle to a towel and place a towel on top to keep them warm and pliable.
- Eat warm or store in the refrigerator in a well sealed container lined with more paper towels. Can also be frozen with waxed paper between each lefse.
Nutrition Facts : Calories 76.3, Fat 1.9, SaturatedFat 1.2, Cholesterol 5, Sodium 19.7, Carbohydrate 13.2, Fiber 1.2, Sugar 0.7, Protein 1.7
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