Heritage Norwegian Lefse
Experience the cherished tradition of Lefse making with this authentic recipe handed down from the legendary Mrs. Marcus Schmidt, a beloved figure from our small North Dakota town. Every winter, her Lefse was the centerpiece of holiday gatherings, capturing the hearts and taste buds of all who were fortunate to receive a piece. This time-honored recipe may appear labor-intensive, but it’s truly a labor of love that pays off in delicious, soft, and perfectly rolled Lefse. The key to perfect Lefse is the finesse in rolling and the right amount of flour, which is where patience and practice come into play. This recipe yields approximately 25-30 delightful Lefse rounds that can be served warm with butter and sugar for that classic Norwegian experience.
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
Baking Potatoes
22-25 medium potatoes (peeled, diced)
Butter or Margarine
3/4 cup (softened)
Sugar
3 tablespoons (granulated)
Salt
1 1/2 teaspoons (kosher or table salt)
Vegetable Oil
1 1/2 teaspoons (for mixing)
All-Purpose Flour
3 cups (for dusting and mixing)
Instructions
1
Preparation: The night before making Lefse, peel and chop the potatoes into 1-inch pieces. Boil in water until fork-tender, around 20 minutes. Drain and return to the pot, covering with a towel to let off excess moisture.
2
Ricing Potatoes: Use a potato ricer to rice the potatoes back into the warm pot, incorporating the butter or margarine until fully melted into the potatoes. Add sugar, salt, and vegetable oil, stirring well.
3
Refrigeration: Cover the potato mixture with a paper towel and refrigerate overnight.
4
Morning Preparation: The next day, rice the mixture again into a large bowl. Divide into two equal parts.
5
Flour Mixing: Into one half, sift in 1 cup of flour and gently mix until combined. Store the remaining half in the refrigerator until you are ready to work with it.
6
Forming Patties: Take the prepared mixture and divide it into small patties of 1/4 to 1/3 cup each (smaller sizes are easier for beginners). Keep a few patties out to work with and refrigerate the rest on a cookie sheet to maintain their coolness.
7
Heating the Pan: Preheat your Electric Lefse Pan to medium heat. If using a griddle, get it similarly heated.
8
Rolling the Dough: Lightly dust your rolling surface and rolling pin with flour, preferably using a canvas cover. Roll each patty very thin, using minimal flour to achieve the best results. Remember to turn the dough while rolling to ensure even thickness.
9
Cooking: With a Lefse stick, carefully lift the rolled Lefse onto the stick, then unfurl it onto the heated Lefse pan. Allow it to cook until bubbly and lightly browned, flipping to the other side for even cooking. The more bubbles that form, the tenderer your Lefse will be.
10
Cooling: Once cooked, remove the Lefse with the stick and fold it into quarters, placing it on paper towels to cool. Overlap the rounds slightly to prevent edges from drying.
11
Repeat: Once the first batch is complete, mix the remaining 1 cup of flour into the second half of the potato mixture and repeat the rolling and cooking process for this batch.
12
Storing: Make sure all Lefse rounds are cooled completely before wrapping in plastic wrap or placing them in plastic bags for refrigeration or freezing.
13
Serving: Enjoy Lefse spread with butter and a sprinkle of sugar, warming slightly in the microwave for the authentic taste.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Heritage Norwegian Lefse?
Heritage Norwegian Lefse is a traditional potato flatbread recipe handed down from Mrs. Marcus Schmidt, known for being soft and perfectly rolled.
How many Lefse rounds does this recipe make?
This recipe yields approximately 25-30 Lefse rounds.
What kind of potatoes should I use?
You should use baking potatoes for this recipe.
How many potatoes are required?
The recipe calls for 22 to 25 medium-sized potatoes.
Can I use margarine instead of butter?
Yes, you can use either 3/4 cup of butter or 3/4 cup of margarine.
How should the potatoes be prepared initially?
Peel and chop the potatoes into 1-inch pieces, then boil for 20 minutes until fork-tender.
Why do I need to prepare the potatoes the night before?
Preparing them early allows the potatoes to be riced and refrigerated overnight, which helps manage moisture and texture.
What ingredients are added during the first ricing step?
Add butter or margarine, sugar, salt, and vegetable oil to the warm riced potatoes.
How much sugar is in the recipe?
The recipe requires 3 tablespoons of granulated sugar.
How much salt is used?
You will need 1.5 teaspoons of kosher or table salt.
Why is the potato mixture refrigerated overnight?
Refrigeration with a paper towel cover helps the potato base reach the ideal coolness and consistency for rolling.
Why rice the potatoes again in the morning?
Ricing a second time ensures the dough is smooth and free of lumps before adding flour.
How much total flour is used for mixing and dusting?
The recipe specifies 3 cups of all-purpose flour for both mixing and dusting.
Why is the potato mixture divided into two parts?
It is divided so you can work with one batch at a time while keeping the other half cold in the refrigerator.
What size should the dough patties be?
Form the dough into small patties of 1/4 to 1/3 cup each.
Why should I keep the dough patties refrigerated while working?
Keeping the patties cool makes them easier to roll and prevents the dough from becoming too sticky.
What is the best way to roll Lefse dough?
Dust your surface and rolling pin with flour (ideally using a canvas cover) and roll the dough very thin.
How do I prevent the Lefse from sticking while rolling?
Turn the dough frequently while rolling and use minimal flour to maintain the best results.
What temperature should the cooking surface be?
Preheat an Electric Lefse Pan or griddle to medium heat.
What is a Lefse stick?
A Lefse stick is a tool used to carefully lift and transfer the thin rolled dough onto the heated pan.
How do I know when the Lefse is cooked?
Cook until the surface is bubbly and lightly browned, then flip to cook the other side evenly.
Why are bubbles important during the cooking process?
The formation of bubbles indicates the Lefse will be tenderer once finished.
How should Lefse be cooled?
Fold the cooked rounds into quarters and place them on paper towels to cool.
How do I keep the edges from drying out?
Overlap the rounds slightly while cooling to maintain moisture at the edges.
When do I mix the second half of the flour?
Mix the remaining 1 cup of flour into the second half of the potato mixture only after the first batch is finished.
How should I store finished Lefse?
Once cooled completely, wrap them in plastic wrap or place them in plastic bags for the fridge or freezer.
Can Lefse be frozen?
Yes, Lefse can be stored in plastic bags and placed in the freezer for later use.
What is the classic way to serve Lefse?
The classic Norwegian experience is serving it warm with spread butter and a sprinkle of sugar.
How do I reheat Lefse?
Warming it slightly in the microwave provides an authentic taste and texture.
Is this recipe difficult for beginners?
While labor-intensive, using smaller patty sizes (1/4 cup) makes the rolling process easier for those new to making Lefse.