How to Make Traditional Norwegian Lefse: Step-by-Step Guide

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine reduces cost.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a natural sweetness, while brown sugar is often less expensive.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal serves as a vegan binder, while applesauce is a budget-friendly substitute.

The night before, prepare the potatoes by soaking them in water while peeling to prevent browning.

Dice the potatoes into even-sized pieces and place them in a medium saucepan covered with water.

Boil the potatoes until fork tender.

For a quicker method, cut peeled potatoes into golf ball-sized chunks and cook in an Instant Pot with 1 cup of water on high pressure for 5 minutes, then quick release the pressure and drain.

Rice the hot potatoes using a potato ricer, cheese grater, or mesh strainer.

Add 1/2 cup of butter to the riced potatoes and mix until well combined and the butter melts.

Transfer the warm riced and buttered potatoes into a 9x13 inch pan and let cool uncovered to release steam.

Once slightly warm, refrigerate the mashed potatoes overnight uncovered.

On the second day, break up the mashed potatoes in a mixing bowl using a mixer.

In a separate bowl, mix 1.5 cups of flour, 1 tsp of salt, and 2 tbsp of sugar until consistent.

Pour the dry mixture into the mashed potatoes and add 1/2 cup of heavy cream. Mix until smooth and even.

Test the dough; if it sticks to your finger, add flour 1 tablespoon at a time until it reaches a Play-Doh like consistency.

Switch to a dough hook if using a stand mixer and scrape down the sides to incorporate everything well.

Portion the dough into balls weighing about 60 grams each, kneading them to remove trapped air and shaping them into smooth pucks.

Cover the pucks and refrigerate until ready to roll out.

Preheat the griddle to at least 450°F.

Flour the pastry board and rolling pin generously to prevent sticking.

Take three or four pucks out of the refrigerator to roll, keeping the rest cold.

Flatten a puck lightly on the pastry mat and sprinkle flour on top before rolling.

Roll out the dough lightly, applying pressure evenly to maintain a circular shape, aiming for a thickness where you can see the pastry cloth writing through the dough.

Use a lefse turning stick to lift the rolled lefse onto the griddle, applying pressure down towards the griddle.

Cook the first side for about 45 seconds, watching for bubbles to form.

Check the color of the spots on the lefse to determine when to turn it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens