How to Make Lefse with 2 Different Recipes (Traditional & Instant) (2024)

FAQs

What is the variation of lefse? ›

A GUIDE TO NORWEGIAN LEFSE:

Tykklefse – A thicker version of the sweet lefse with butter, cinnamon and sugar. Kjøttlefse – Lefse with meat, similar to taco. Potetlefse – Lefse made with potatoes. Lomper – Another word for potetlefse, often associated with the small version served with hot dogs.

Lefse is a soft Norwegian flatbread, made using traditional recipes and baking methods. Lefse is usually made with potatoes, flour, butter, and milk, cream, or lard. Traditionally, lefse is cooked on a flat griddle, with particular wooden utensils used in the process. Lefse has its roots in Viking food traditions.

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.

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.

The most obvious difference is the shape; lefse are normally rectangular and folded, while potetkake are small and round (like small crepes). In potetkake the main ingredient is potatoes, with just a little flour. While lefse is mainly flour, sometimes with potatoes like I mentioned.

Spead softened butter over a lefse (be generous with the butter). Sprinkle with cinnamon-sugar and roll lefse to eat. This is the traditional Norwegian way to serve and enjoy lefse.

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.

ˈlefsə plural lefsen. -sən. or lefses. : a large thin potato pancake served buttered and folded.

Lefse is a Norwegian flatbread that is a lot like a tortilla, but more delicate. After from intense research (Wikipedia), I found out that lefse is traditionally served with lutefisk, whitefish meat (often cod) and lye.

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 crispy? ›

Q: Why are the edges of my lefse crispy? A: Crispy edges are almost always the result of the edges of the lefse being rolled to thin. You want to roll a uniformly thick sheet of lefse, right to the edges.

Lefse dough by its very nature is a sticky dough. The right consistency dough will be slightly sticky, but should feel firm, hold it's shape when rolled and should roll out thin on a floured surface.

On to the proteins, Lefse offers 4.37g per 100g, essential for building and repairing tissues in the body. It also contains a variety of vitamins and minerals. With 172.0mg of sodium, it supports electrolyte balance and nerve function, while the 271.0mg of potassium can contribute to cardiovascular health.

What is this? In parts of western Norway and northern Norway, a lefse usually refers to a slightly thicker, sweet pastry-like item served with coffee. They are typically filled with a sweet, cinnamon butter. These tend to have different names in other parts of Norway. For example, here is Norway, it is klenning.

Today, they are making kling. You and I might call it lefse, but to anyone from these parts, it's kling. Whether with a smear of butter and sugar or served plain, this is kling from Uvdal.

Made from leftover mashed potatoes, lefse makes a thin and soft flatbread that's more substantial than a crêpe but more delicate and chewy than a flour tortilla.

Lefse Stick (substitute long wooden handle of spoon or even better, an unused wooden paint can stirrer). Grooved Lefse Rolling Pin (regular pin can work).