Jump to:
- 1 Lefse! [1]
- 2 Here’s How to Do it: [2]
- 3 Share this: [3]
- 4 Like this: [4]
- 5 Related [5]
What foods does Minnesota boast about? They have an abundance of walleye – the state fish! It’s flaky and buttery and just plain delicious! And Spam! Yes, Spam is from Minnesota! But the state also has a large population of folks with a Scandinavian heritage. And my favorite Scandinavian food?
Lefse!
I first had lefse at my niece’s house. Her husband is Norwegian and lefse is a traditional holiday food. I loved them. She uses a textured rolling pin that gives them more grooves for butter! I’ve since had them in several restaurants.
What are lefse? The are sort of a Norwegian soft flatbread. They are thin like crepes but have more body. The base is potatoes! This recipe is the result of several experimental recipes until I found the one that I liked best.
Here’s How to Do it:
You need a lot of time – not that the work is time consuming, but that the dough needs to chill for several hours. In fact, make the dough balls the night before!
Heat the butter, 1/4 cup water and 1/4 cup cream until the butter is melted. Set it aside to cool for a little while.
When its cool, add the potatoes, salt, and the remaining cream and water.
Slowly stir in the flour until you have a soft, well mixed, dough. Cover it and chill for about 10 or 15 minutes.
Roll the dough into balls that are just a little bigger than a walnut.
You’ll get about 12 out of this recipe. Carefully set them in the bowl, cover and chill for at least 4 hours – overnight is better.
Lightly flour the surface of a pastry cloth and rolling pin. (My next purchase is going to be a rolling pin cover. It works like the pastry cloth so you use a lot less flour to roll things out.)
Place one ball in the center of the cloth and roll it thin – to about 8 inches around.
Carefully lift the lefse and place in a hot skillet (dry, not oiled) or griddle.
Cook until bubbles form, then flip – about 30 to 40 seconds.
Cook the other side and carefully move to a plate. Be careful – if you pop one of the bubbles, the steam that comes out is HOT!
Roll and cook, roll and cook until you’ve cooked them all.
Serve them warm or cold. I like them warm with some butter and jam!
What are lefse? The are sort of a Norwegian soft flatbread. They are thin like crepes but have more body. The base is potatoes! This recipe is the result of several experimental recipes until I found the one that I liked best.
- 3 Tablespoons butter
- 3/4 cup heavy cream
- 3/4 cup cold water
- 1/4 teaspoon salt
- 3/4 cup dry, instant potatoes
- 1 cup flour
-
Heat the butter, 1/4 cup water and 1/4 cup cream until the butter is melted. Set it aside to cool for a little while.
-
When its cool, add the potatoes, salt, and the remaining cream and water.
-
Slowly stir in the flour until you have a soft, well mixed, dough. Cover it and chill for about 10 or 15 minutes.
-
Roll the dough into balls that are just a little bigger than a walnut. You'll get about 12 out of this recipe. Carefully set them in the bowl, cover and chill for at least 4 hours - overnight is better.
-
Lightly flour the surface of a pastry cloth and rolling pin. (My next purchase is going to be a rolling pin cover. It works like the pastry cloth so you use a lot less flour to roll things out.)
-
Place one ball in the center of the cloth and roll it thin - to about 8 inches around.
-
Carefully lift the lefse and place in a hot skillet (dry, not oiled) or griddle.
-
Cook until bubbles form, then flip - about 30 to 40 seconds. Cook the other side and carefully move to a plate. Be careful - if you pop one of the bubbles, the steam that comes out is HOT!
-
Roll and cook, roll and cook until you've cooked them all.
-
Serve them warm or cold. I like them warm with some butter and jam!
© Copyright 2019 The Lazy Gastronome
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
[8]
