Norwegian potato lefse — soft, thin potato flatbreads rolled paper-thin and griddled until lightly spotted. A traditional treat, lovely spread with butter and sugar.
- 3 Lbs Potatoes
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1/4 cup Melted Butter
- 1 1/2 cups All Purpose Flour
- 1/2 cup Flour
- 14 tablespoons Butter
- 3/4 cup Granulated Sugar
- 1 tablespoon Heavy Cream
Video
Preparation
- Boil the potatoes, then peel them while still warm and run them through a potato ricer twice.
- Let the potatoes cool in an uncovered bowl in the fridge.
- Stir the salt, sugar, melted butter and cream into the riced potatoes.
- Slowly add the flour and knead by hand until you get a good consistency — don't add more flour than necessary. Roll the dough into a long sausage and divide into about 7 or 8 pieces for an 18-inch griddle, or 10 to 12 pieces for a smaller griddle or frying pan.
- Roll each piece into a ball, then press into a flat circle, using the edges of your hands to form a neat circle without cracks — this is important for round lefser.
- Heat the griddle on medium-high heat.
- Flour your rolling surface and roll the dough into a large circle slightly smaller than your griddle, starting with a smooth rolling pin and switching to a corrugated one as it thins. Don't use too much flour, or the edges will harden.
- Roll the lefse onto a lefse stick and gently unroll it onto the griddle. After a minute or two, check the underside for brown spots, then flip with the stick and cook the other side.
- Use the lefse stick to remove the lefse and place it in a folded damp sheet or tablecloth.
