Norwegian Lefse

29 Oct

Lefse This traditional Norwegian bread is a potato and flour tortilla that is cooked on a griddle and rolled up with butter.

-By Carrie (Strommen) Lennie


10 lbs potatoes, baked and peeled and still hot
1/2 cup butter
1/3 cup heavy cream
1 Tbsp salt
1 Tbsp white sugar
2 1/2 cups all-purpose flour


  1. 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.
  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 1/8-inch thickness.
  3. Cook on a hot, 400-degree griddle until bubbles form and each side has browned. Place on a damp towel to cool slightly and then cover with a damp towel until ready to serve.
  4. Serve with butter smeared over top and rolled up.
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Posted by on October 29, 2011 in Breads


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