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.

Step: 1

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.

Step: 2

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.

Step: 3

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.

Per Serving: 368 calories; protein 6.9g; carbohydrates 71.2g; fat 6.6g; cholesterol 16.3mg; sodium 522.7mg.

The quality of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as clear bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.