Served with butter, cinnamon and sugar this used to be a favorite snack when I was a child.
Whenever we visit Norway now, I get Lefse for my own children and they love it!

You can also use it like a tortilla wrap and fill with eggs, bacon, corn or be creative and find your own mix.
The other night I was eating Pinnekjøtt with Norwegian friends and was introduced to using Lefse as a wrap for the meat.
Another Norwegian tradition is to use Lefse with Rakfisk. These are two dishes very distinctive in flavor – if you are half  viking you`ll probably like it, but if you`re not….well, I would recommend that you start with the butter, cinnamon and sugar filing.

What you need:

* 3 kg potatoes, peeled
* 75 g butter
* 30 g heavy cream
* 10 g salt
* 8 g white sugar
* 210 g flour

What you do:

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.


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