LEFSE (POTATO FLATBREAD)
Provided by Molly Yeh
Categories side-dish
Time 4h30m
Yield 18 to 20 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil over high heat. Add the potatoes and cook until tender, 15 to 20 minutes. Drain well.
- Rice the potatoes into a large bowl. Add the evaporated milk, oil, sugar and salt and mix well. Let cool, then cover and refrigerate for a few hours and up to overnight.
- When ready to make the lefse, add 2 1/2 cups flour to the potato mixture and mix well. The dough should be sticky and hold together, but not so sticky it's impossible to work with; if necessary, add the remaining 1/2 cup flour. Divide the dough into 2 logs. Cut each log into 9 or 10 pieces and shape into small balls. Work with one dough ball at a time and keep the rest in the fridge.
- Heat a grill pan over medium-high heat (or a lefse grill to 400 degrees F). Generously dust a work surface with flour and flour a rolling pin. Roll one dough ball in flour, then use the heel of your hand to press it into a thick disk. Roll the disc into a circle about 1/4 inch thick, lifting and flipping frequently so it doesn't stick; use more flour as needed.
- Use a large offset spatula to transfer the lefse to the grill pan (or lefse grill). Cook until the lefse is steaming and small bubbles appear on the uncooked side, about 1 minute. Flip and cook for another 1 minute on the second side. Transfer the lefse to a clean dish towel and cover with another. Repeat, stacking the lefse atop one another between the dish towels.
NORWEGIAN POTATO FLATBREAD (LEFSE)
This is my take on Norwegian flatbread. Without really knowing what I was doing, these came out delightfully tender, supple, almost fabric-like in texture, and tasting deliciously like something between a crepe and a potato pancake. They're traditionally served with butter and a sprinkle of sugar, but I also enjoy them with some smoked salmon, sour cream, and fresh dill. My other favorite topping combo is butter and some kind of berry jam and sour cream.
Provided by Chef John
Categories Bread Quick Bread Recipes
Time 4h55m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line an oven-safe skillet or baking pan with aluminum foil.
- Poke the potato skin all over with a knife and place on the prepared pan.
- Roast in the preheated oven until very tender and easily pierced with a knife, about 1 hour. Let sit until cool enough to handle but still very warm.
- Scoop potato flesh out into a bowl. Mash smooth with the back of a spatula until there are no lumps left. You can also use a potato ricer. Add the butter and mix until it disappears. Add the salt, sugar, and cream; mix until smooth. Cover and refrigerate until chilled, about 2 hours.
- Mix in flour in several additions until the dough is able to be kneaded by hand. Add enough flour to form a soft, but not too sticky, dough. You need to be able to roll it out fairly thin without it falling apart.
- Wrap dough with plastic and refrigerate until chilled, about 1 hour.
- Divide dough into 8 portions. Dust each with flour and roll out onto a well-floured kitchen towel to 1/8-inch thick, or thinner.
- Heat a very lightly buttered nonstick pan over medium-high heat. Cook the lefse in the hot pan, poking the surface lightly with a fork, until golden brown blisters form, 2 to 3 minutes per side. Stack on a plate as they're cooked and keep covered with a towel. Serve warm.
Nutrition Facts : Calories 139.2 calories, Carbohydrate 20.7 g, Cholesterol 15.9 mg, Fat 5.1 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 3.1 g, Sodium 296.9 mg, Sugar 0.9 g
LEFSE - SCANDINAVIAN POTATO FLATBREAD
The idea with this flatbread is to use as little flour as possible and handle quickly and lightly. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Quick Breads
Time 25m
Yield 12 lefse
Number Of Ingredients 6
Steps:
- When potatoes are cool enough to handle, add salt and butter; mash.
- Chill.
- Mix baking powder with a small amount of flour and add to potatoes.
- Add enough flour so that the dough can be rolled very thinly on a floured board.
- Roll only a small portion at a time.
- Cut into quarters and bake on a hot (400F), lightly greased griddle, browning lightly on both sides.
Nutrition Facts : Calories 94, Fat 3.1, SaturatedFat 1.9, Cholesterol 8, Sodium 136.2, Carbohydrate 14.7, Fiber 1.1, Sugar 0.3, Protein 1.9
NORWEGIAN LEFSE
I was raised on Lefse as a special treat for the holidays. We still make it every holiday season, and this is the best recipe ever. We eat ours with butter and sugar. Note: you will need a potato ricer to prepare this recipe.
Provided by DEBBA7
Categories Bread Quick Bread Recipes
Time 2h
Yield 15
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 367.6 calories, Carbohydrate 71.2 g, Cholesterol 16.3 mg, Fat 6.6 g, Fiber 5.5 g, Protein 6.9 g, SaturatedFat 4 g, Sodium 522.7 mg, Sugar 3.2 g
LEFSE (USING HUNGRY JACK POTATOES)
Lefse (sounds like "left sa" ) is a Norwegian flat bread made from potatoes. I have been making this recipe for about 35 years. This is very good. Our family eats this every holiday and sometimes for birthdays. People eat it with butter and sugar, butter, jams and jellies,and peanut butter. Traditionally, you spread it...
Provided by Colleen Sowa
Categories Flatbreads
Time 40m
Number Of Ingredients 6
Steps:
- 1. Combine potato flakes and salt in a mixing bowl, set aside.
- 2. Put the 1/4 cup of butter in a 1-cup measuring cup and add enough water to make a full 1-cup measure. Put this into a saucepan and bring to a boil. Add this to the bowl with potato flakes, mix well with a fork. Add milk and mix well. Refrigerate until mix is completely chilled. Do not let the surface get dry.
- 3. When dough is chilled, work in flour with your hands. Form into balls that are a little larger than a golf ball. Place in a container lined with a towel. refrigerate overnight.
- 4. The next day, roll out the dough very thin on a cloth covered pastry board dusted with flour. Bake on the Heritage Grill (Lefse Griddle... or any large stove top griddle) that has been preheated to 500 degrees. This recipe makes approximately 12 lefse.
- 5. *** Use a grooved lefse rolling pin to make the lefse. Roll it out very thin. Cook the lefse until bubbles appear, and when you check the underside... the bubble areas are golden brown or a bit darker. Then flip over and wait for the bubbles again.
- 6. Cool and wrap in plastic wrap to keep fresh. Refrigerate.
NORWEGIAN POTATO AND RYE PANCAKE FLATBREADS - LEFSE
These famous Norwegian Potato Pancakes are more like flatbreads; they are traditionally eaten with butter and cream as a dessert, or sprinkled with cinnamon sugar as an accompaniment to coffee. I think these would be wonderful eaten with fried bacon and mushrooms, for a delicious brunch and breakfast idea. The Norwegians will also eat these with local goat's cheese, snofrisk, or with dried/smoked reindeer meat.
Provided by French Tart
Categories Dessert
Time 40m
Yield 12-16 Lefse, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Put the mashed potatoes into a large bowl and add the flour, sugar and salt - mix well.
- Add some water - bit by bit, kneading well so it makes a pliable dough.
- Take little balls from the dough - the size of a small egg and roll them out thinly on a well floured surface.
- Heat up a flat griddle, hotplate or skillet and cook the Lefse with a little fat until the dough bubbles.
- Turn them over and cook the other side.
- When the Lefse have been cooked - they should be smooth and soft.
- Eat them as I have suggested in the Introduction!
- For Vegetarian make sure the Fat is from a Vegetable product such as vegetable oil not from an animal product such as lard.
Nutrition Facts : Calories 133.4, Fat 0.4, SaturatedFat 0.1, Sodium 392.2, Carbohydrate 30.3, Fiber 3.9, Sugar 1.6, Protein 3
LEFSE (POTATO FLATBREAD)
From Bernard Clayton's Cooking Across America. This recipe comes from an Iowa cook with Norwegian ancestry.
Provided by pattikay in L.A.
Categories Breads
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, cook the potatoes in water till tender but not mushy, about 20 minutes. Drain.
- Press the potatoes through a potato ricer or grater.
- In a large bowl combine the potatoes and the margarine.
- cool to room temperature add the sugar and salt.
- mix thoroughly with your hands or a wooden spoon.
- stir in one cup of flour, then add the remaining flour to make a stiff dough.
- knead for 4 minutes. Pat dough into a ball.
- preheat griddle to 400 degrees.
- divide the ball of dough into 4 portions, then divide each portion into 4 equal pieces, for a total of 16.
- on a lightly floured surface, roll one piece of dough at a time to a paper thin 10 or 11 inch circle.
- fold the dough onto a spoon handle (or lefse stick, if you have one), carry to the griddle and unroll.
- bake each piece on the griddle for 1-2 minutes each side, or till the lefse bubbles and brown spots appear. turn over and repeat.
- lefse will look dry, but will be flexible, not crisp.
- fold in half and then in half again. cool between cloths and store in plastic bags.
- to serve, unfold and spread with butter, or sprinkle with brown or white sugar.
- roll up to eat.
- to freeze, wrap airtight and store in freezer - thaw in wrapper.
Nutrition Facts : Calories 178.9, Fat 5.9, SaturatedFat 1, Sodium 217.3, Carbohydrate 28.4, Fiber 2.3, Sugar 2.2, Protein 3.4
More about "lefse potato flatbread recipes"
BASIC NORWEGIAN LEFSE (POTATO BREAD) RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.4/5 (97)Total Time 9 hrs 10 minsCategory Side Dish, BreadCalories 181 per serving
LEFSE (NORWEGIAN POTATO FLATBREAD) RECIPE | KING …
From kingarthurbaking.com
4.5/5 (11)Total Time 4 hrs 13 minsServings 12
NORWEGIAN LEFSE (POTATO FLATBREAD) - ANDI ANNE
From andianne.com
23 AIR FRYER RECIPES: YOUR NEW WEDNESDAY NIGHT MVPS - MSN
From msn.com
BEST POTATO LEFSE RECIPE - HOW TO MAKE NORWEGIAN …
From food52.com
HOW TO MAKE LEFSE: A NORWEGIAN POTATO FLATBREAD
From farmersalmanac.com
HOW TO MAKE NORWEGIAN LEFSE | KING ARTHUR BAKING
From kingarthurbaking.com
NORWEGIAN FLATBREAD RECIPE (THIN AND CHEWY) | THE …
From thekitchn.com
HOW TO MAKE NORWEGIAN POTATO LEFSE RECIPE - WEEKDAY PESCATARIAN
From weekdaypescatarian.com
NORWEGIAN LEFSE (POTATO FLATBREAD) RECIPE - THEFOODXP
From thefoodxp.com
LEFSE RECIPE (NORWEGIAN POTATO FLATBREAD) | WHATS4EATS
From whats4eats.com
POTATO LEFSE - NORWEGIAN FLATBREAD - THAT SKINNY CHICK …
From thatskinnychickcanbake.com
DELICIOUS VEGAN LEFSE RECIPE (POTATO FLATBREAD) - FRESH FOODIE FINDS
From freshfoodiefinds.com
POTATO LEFSE - THE KITCHEN MAGPIE
From thekitchenmagpie.com
LEFSE (POTATO FLATBREAD) – RECIPE WISE
From recipewise.net
POTATO LEFSE RECIPE- DELICIOUS NORWEGIAN FLATBREAD IN …
From thefoodhog.com
CHEESE AND POTATO STUFFED FLATBREAD - ALLRECIPES
From allrecipes.com
LEFSE - TRADITIONAL AND AUTHENTIC NORWEGIAN RECIPE
From 196flavors.com
NIGEL SLATER’S RECIPE FOR MUSHROOMS WITH CHICKPEAS AND TAHINI
From theguardian.com
You'll also love