Norwegian Lefse Recipe

Recipe Pin

Today, I’m thrilled to share a recipe very close to my heart, Norwegian Lefse. It holds a special place in Norwegian culture, often serving as a symbol of togetherness and tradition.

Now, it’s time to replicate this dish with this amazing recipe.

Imagine a soft, tender flatbread, slightly sweet, with a hint of butter, and often dusted with a sprinkle of sugar or cinnamon.

Whether served warm with butter and sugar, wrapped around savory fillings, or simply enjoyed on its own, Lefse brings a sense of nostalgia and warmth that few other dishes can match.

This recipe will guide you through the process of making authentic Norwegian Lefse from scratch, ensuring you capture its soft texture and delightful flavor at home. So, let’s get started.

What's In The Post

Equipments Required

Large Mixing Bowl: I opt for a large mixing bowl to easily mix and knead the dough.
Potato Ricer or Masher: A potato ricer or masher is my go-to tool for achieving smooth, lump-free mashed potatoes.
Rolling Pin: The rolling pin is indispensable for flattening the dough into thin, even circles.
Large Skillet: I usually reach for a large skillet when it’s time to cook the lefse.
Lefse Stick (or Long Spatula): I find a Lefse stick or long spatula ideal for flipping the lefse on the griddle.
Pastry Brush: A pastry brush is my preferred tool for lightly coating the griddle with oil or butter.
Clean Kitchen Towels: I like to have clean kitchen towels handy to cover the rolled-out lefse, ensuring they stay warm and soft.

Norwegian Lefse Ingredients And Substitutions

Note: The ingredients mentioned in this section make 5 individual portions of Norwegian Lefse.

500gm Potatoes, peeled: I usually go with Russet potatoes because their starchy, dry texture is perfect for Lefse. If I’m in a hurry, I’ll use instant mashed potatoes as a quicker alternative.
2 ½ Cups All-Purpose Flour: For a change, I often use a gluten-free flour blend or whole wheat flour instead of all-purpose flour.
½ Cup Butter: If I’m looking for a dairy-free option, I often substitute margarine or plant-based butter for the butter.
1 Cup Heavy Cream: If I’m out of heavy cream, I simply substitute an equal amount of whole milk mixed with melted butter. I combine ¾ cup of whole milk with ¼ cup of melted unsalted butter to achieve a similar richness and texture.
1 Tablespoon Salt: I prefer using kosher salt or sea salt as a substitute for regular table salt.
1 Tablespoon White Sugar: I sometimes switch to a sugar substitute like stevia or honey when I want a different flavor.

Preparation and Cooking Time

Preparation Time	Cooking Time	Additional Time	Total Time
30 Minutes	40 Minutes	1 Hour	2 Hour 10 Minutes

How To Make Norwegian Lefse At Home

Step 1

Peel the potatoes and place them in a skillet of cold water, ensuring they are fully submerged. Bring to a boil over medium-high heat and cook until the potatoes are tender when pierced with a fork, typically 15-20 minutes.

Step 2

Then mash them with a potato masher or a potato ricer for a finer texture. Place the mashed potatoes in a large bowl. Ensure there are no lumps, and then add the all-purpose flour to the mashed potatoes.

Step 3

After that, add salt and sugar to the bowl.

Step 4

Then add some heavy cream to the potato mixture.

Step 5

Finally, add butter to the mixture.

Step 6

Stir vigorously with a wooden spatula until well combined and the mixture is smooth. The warmth of the potatoes helps melt the butter and incorporate the ingredients evenly. Mix until a soft, slightly sticky dough forms. The dough should hold together well without being too dry or too wet.

Step 7

Divide the dough into portions, roughly the size of golf balls. Cover them with a clean kitchen towel or plastic wrap to prevent drying out, and let them rest for about 15 minutes. This resting period allows the gluten in the flour to relax, making the dough easier to roll out.

Step 8

Lightly flour a clean work surface or line it with parchment paper, and also flour the rolling pin. Take one portion of dough at a time and roll it out into a thin circle about 1/8 inch (3mm) thick. If necessary, sprinkle a little flour on top of the dough to prevent sticking.

Step 9

Heat a griddle or large skillet over medium heat. Once hot, carefully place one rolled-out lefse onto the griddle. Cook for about 1-2 minutes on the first side or until you see bubbles forming and the bottom is lightly golden brown.

Step 10

Then, use a lefse stick or a thin spatula to flip the lefse and cook for another 1-2 minutes on the second side, until lightly golden. As you cook each Lefse, transfer it to a clean kitchen towel or cloth. Cover with another towel to keep them warm and soft. This helps maintain the flexibility of the lefse until serving.

Step 11

Your Lefse is ready to devour!

Expert Tips That I Recommend

I always refrigerate the dough for at least an hour before rolling it out. This makes the dough easier to handle and prevents it from sticking too much to the rolling pin or the work surface.
I like to cover my rolling pin with a clean cloth or rolling pin cover. This helps me roll the dough extra thin without tearing, which is key to achieving the perfect texture.
For a different flavor and color, I sometimes substitute some or all of the regular potatoes with sweet potatoes. The sweet potatoes add a natural sweetness and a vibrant orange hue to the Lefse.
When I want to change up the flavor profile, I substitute the dairy milk in the recipe with almond, coconut, or oat milk. Each type of milk brings a unique taste to the Lefse.
Adding mashed vegetables to the potato mixture before adding flour gives the Lefse a unique flavor and color. It’s also a great way to incorporate more vegetables into my diet.

FAQs About Norwegian Lefse

Why is your Lefse too dry and crumbly?

This could be due to using too much flour or the dough not being moist enough. To fix this, ensure you’re using the correct flour-to-liquid ratio. If the dough seems too dry, add a bit more liquid (milk, cream, or water).

Why is your Lefse too sticky?

It could be because the dough has too much liquid, not enough flour, or wasn’t chilled long enough. To remedy this, add a little more flour to achieve the right consistency and chill the dough longer to firm it up.

Why does your Lefse tear when you try to roll it out?

The dough may be too cold or too dry. Let the dough sit at room temperature for a few minutes to become more pliable, or add a small amount of cream or butter to soften it.

Why is your Lefse not cooking evenly?

This could be due to the griddle temperature being too high or too low or the Lefse being rolled out unevenly. Adjust the griddle temperature and ensure it’s evenly heated. Roll out the dough evenly to ensure consistent thickness.

Why is your Lefse hard and not soft?

Overcooking on the griddle or not having enough moisture in the dough can cause this issue. Reduce the cooking time; Lefse should only be lightly browned. Ensure the dough is moist enough before cooking.

Why is your Lefse too thick?

Your Lefse can be thick if the dough isn’t rolled out thinly enough. Use a rolling pin and roll the dough thinner. A special Lefse rolling pin can help achieve the right thickness.

Why is your Lefse burning on the griddle?

The griddle is likely too hot. Lower the griddle temperature and cook the Lefse for a shorter time.

Why does your Lefse taste bland?

Your Lefse might taste bland if the dough does not contain enough salt or sugar. Adjust the seasoning to enhance the flavor.

Nutritional Information Per Serving

Overall, Lefse isn’t inherently unhealthy. However, its richness means it’s best enjoyed as an occasional treat rather than a regular part of your diet.

Calories	107 kcal
Carbohydrates	18 g
Protein	2 g
Fat	3 g
Saturated Fat	2 g
Polyunsaturated Fat	0.2 g
Monounsaturated Fat	1 g
Trans Fat	0.1 g
Cholesterol	9 mg
Sodium	133 mg
Potassium	325 mg
Fiber	1 g
Sugar	1 g
Vitamin A	106 IU
Vitamin C	4 mg
Calcium	14 mg
Iron	1 mg

Due to its primary ingredients, Norwegian Lefse is a versatile flatbread suitable for vegetarian and lacto-vegetarian diets. It can also fit low-fat, low-sodium, and nut-free diets with minor adjustments.

However, traditional Lefse is not suitable for vegan, gluten-free, paleo, keto, or dairy-free diets without modifications. However, with some dietary changes, Lefse can accommodate a wide range of dietary preferences.

Recipe Variations For Different Diets

Vegan Lefse: I substitute butter with vegan butter and cream with plant-based milk for a vegan version. Following the traditional method ensures it retains the authentic texture and taste.
Gluten-Free Lefse: To make gluten-free Lefse, I replace all-purpose flour with a gluten-free flour blend.
Low-Carb/Keto Lefse: For a low-carb or keto-friendly option, I finely dice and cook cauliflower or almond flour instead of potatoes and all-purpose flour. Mixing with eggs and cheese helps bind the dough, and cooking it, as usual, gives it that familiar Lefse texture.
Paleo Lefse: To adapt Lefse for a paleo diet, I swap regular potatoes for sweet potatoes or cauliflower. I use almond, coconut flour, and coconut oil instead of butter to maintain the paleo-friendly ingredients.
Low-Fat Lefse: I opt for low-fat or non-fat yogurt and milk instead of cream and butter to reduce fat content. Adjusting the dough consistency as needed helps maintain the softness and flexibility of the Lefse.

Storing And Reheating This Recipe

Storing

Refrigeration: I let it cool completely to room temperature to prevent condensation, which can make it soggy. Once it’s cooled, I stack the Lefse pieces with parchment paper or wax paper between each piece to prevent sticking. Then, I place the wrapped Lefse in an airtight container or resealable plastic bag, or sometimes I wrap them tightly in plastic wrap or aluminum foil. I store the Lefse in the refrigerator, which stays fresh for 5-7 days. Refrigeration helps maintain its texture and prevents it from drying out.
Freezing: Wrap the Lefse in plastic or aluminum foil and place the wrapped stack in a resealable freezer bag. Label the package with the date and freeze it, where it can last for up to 3-6 months.

Reheating

Microwave Method: When I need to reheat Lefse quickly, I wrap a few pieces in a damp paper towel to help retain moisture. I microwave them on high for about 10-15 seconds per piece or until warmed. Then, I remove them from the microwave and serve them immediately.
Oven Method: To reheat Lefse in the oven, I preheat it to a low temperature, around 200°F (95°C). I wrap a stack of Lefse pieces in aluminum foil to keep them moist during reheating. I place the wrapped Lefse in the oven for about 5-10 minutes or until heated through. After taking them out of the oven, I serve them warm.
Skillet Method: I heat a non-stick skillet over medium heat and place a piece of Lefse in it, heating it for about 30 seconds to 1 minute per side. This method not only warms the Lefse but can also add a slight crispiness to the edges. I then remove it from the skillet and serve it immediately.

What To Serve With This Recipe

Norwegian Lefse is one of those flatbreads that can be used with any dish. Pair it with something sweet or savory; you will love every bite of it. However, if I have to make any recommendations, then I suggest pairing it with sauces like garlic dipping sauce and honey butter. Well, if you love spicy notes, try chili seasoning.

You can even enjoy a much sweeter note, and for that, Whipped Peanut butter will do the work. Nevertheless, you can simply make it super savory and pair it with some tangy tomato salsa or enjoy it with some warm and hearty beef stew.

Printable Version

More Dough Recipes That You Can Try

Thomas Keller Pasta Dough Recipe — Fried Dough

Conclusion

You can recreate the authentic flavors and textures of Norwegian Lefse in your kitchen. Whether celebrating a special occasion or exploring Nordic culinary traditions, homemade lefse will impress and delight you.

I hope you find as much pleasure in making and sharing Lefse as I do.

Now it’s your turn. Try this recipe, and let me know how it turned out. Did you make any adjustments or add your own twist? Share your experiences and tips with me. I’d love to hear how you’ve made this recipe your own. Happy cooking.