Lefse

    (65)
    2 hours

    This is a traditional Norwegian potato pancake. We eat ours with butter and sugar.


    61 people made this

    Ingredients
    Serves: 15 

    • 4.5kg potatoes, peeled
    • 125g butter
    • 5 tablespoons double cream
    • 1 tablespoon salt
    • 1 tablespoon caster sugar
    • 300g plain flour

    Method
    Prep:30min  ›  Cook:30min  ›  Extra time:1hr  ›  Ready in:2hr 

    1. In a medium saucepan, cover potatoes with water and boil until tender. Run hot potatoes through a potato ricer. Place 9 mugfuls of the riced potatoes in a large bowl. Beat butter, cream, salt and sugar into the hot riced potatoes. Let cool to room temperature.
    2. Stir flour into the potato mixture. Pull off pieces of the dough and form into walnut-sized balls. Lightly flour a pastry cloth and roll out lefse balls to .25cm thickness.
    3. Cook on a hot (200 C) flat griddle pan 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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    Reviews & ratings
    Average global rating:
    (65)

    Reviews in English (58)

    by
    0

    Nice recepie, however it's Lømpe you make, not Lefsa - which is made with ordinary plain flour (hvetmel). Jeg vet denne, fordi min kone er norsk. <;-)  -  29 Jul 2009

    by
    271

    This is the real deal. It is important to make sure the potatoes are cold before adding the flour and other ingredients and be sure to keep the uncooked lefsa cold before rolling out. I also use bread flour - the lefse turns out much more tender. Lefse can also be frozen too.  -  12 Dec 2004  (Review from Allrecipes US | Canada)

    by
    211

    This is the closest to my mom's recipe that I have seen. One suggestion I would make is if you are not eating it right away (we make 20 lbs. of potatos at a time and freeze it) cool your lefse between two towels, inside a plastic garbage bag. It will be moist and even the lefse that come off the grill a little crispy and dry will be soft and moist.  -  27 Feb 2006  (Review from Allrecipes US | Canada)

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