Lefse is a traditional Norwegian soft flatbread, typically made from potatoes, flour, butter, and cream, and cooked on a flat griddle until lightly spotted. A lefse making kit simplifies the process by bundling the specialized tools—a potato ricer, rolling pin with a textured cover, pastry cloth, and turning stick—so you can roll and cook thin, tender lefse without guesswork. This guide walks you through using every piece of the kit, with realistic times and tips for achieving that signature chewy-tender texture.
Ingredients
- 3 lbs (1.4 kg) russet potatoes, peeled and quartered
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (120 ml) heavy cream
- 1 tsp (5 g) salt
- 2 cups (250 g) all-purpose flour, plus more for dusting
- 1 lefse making kit (includes potato ricer, lefse rolling pin with cover, pastry cloth, and turning stick)
Instructions
- Cook the potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 15–20 minutes. Drain well.
- Rice the potatoes: While still warm, press the potatoes through the potato ricer from your kit into a large bowl. Spread them out and let cool for about 10 minutes, until they are no longer steaming but still warm to the touch.
- Add butter, cream, and salt: Add the softened butter, heavy cream, and salt to the riced potatoes. Mix gently with a spatula until the butter melts and everything is combined. Do not overmix or the potatoes will become gluey.
- Chill the potato mixture: Cover the bowl and refrigerate for at least 30 minutes, or up to overnight. This makes the dough easier to handle.
- Incorporate flour: Turn the chilled potato mixture onto a lightly floured surface. Sprinkle with the flour and knead gently until a soft dough forms. It should be slightly sticky but manageable. If too sticky, add a little more flour, a tablespoon at a time.
- Divide and shape: Divide the dough into 8 equal pieces (about 4 oz / 115 g each). Roll each piece into a ball and keep them covered with a damp cloth so they don’t dry out.
- Preheat the griddle: Heat a large nonstick griddle or lefse grill over medium-high heat (about 375°F / 190°C).
- Roll out the lefse: Lay the pastry cloth from your kit on a flat surface and dust it lightly with flour. Place the textured cover on the rolling pin (if it’s not already on). Place one dough ball on the cloth, press it into a disk, and roll it into a thin circle, about 10–12 inches (25–30 cm) in diameter. Rotate the dough and lift it occasionally with the turning stick to prevent sticking.
- Cook the lefse: Carefully transfer the rolled lefse to the hot griddle using the turning stick. Cook for 1–2 minutes per side, until brown spots appear and the surface looks dry. Use the turning stick to flip it. Remove to a plate and cover with a clean kitchen towel to keep warm.
- Repeat: Roll and cook the remaining dough balls. If the dough becomes too sticky, dust the cloth and the dough with a little more flour.
Tips
- Potato type matters: Use starchy russets—they yield a drier, fluffier dough. Waxy potatoes like red or Yukon Gold will make the lefse heavy and tough.
- Don’t skip chilling: The cold potato mixture is much easier to roll. If the dough warms up while you’re working, pop it back in the fridge for 10 minutes.
- Use the turning stick: It’s not just for flipping—use it to lift and rotate the dough while rolling to prevent sticking and to transfer the delicate lefse to the griddle.
- Keep covered: Stack cooked lefse under a clean towel to keep them soft and pliable. If they dry out, they’ll crack when rolled.
Serving Suggestions
Serve lefse warm with butter and a sprinkle of sugar and cinnamon for a classic treat. It also pairs beautifully with savory fillings like smoked salmon, cream cheese, and dill, or with a simple spread of lingonberry jam. For a hearty meal, fold it around leftover meat or potatoes, or serve alongside a bowl of soup or stew.
Variations
- Whole wheat lefse: Replace half of the all-purpose flour with whole wheat flour for a nuttier flavor and denser texture.
- Sweet lefse: Add 2–3 tablespoons of sugar to the potato mixture for a slightly sweet version that’s perfect with jam or Nutella.
- Herb lefse: Mix in 1 teaspoon of dried dill or caraway seeds for a savory twist that pairs well with cheese and cold cuts.
Storage and Reheating
Store cooked lefse in an airtight container or zip-top bag with a piece of parchment between each piece. They will keep in the refrigerator for up to 5 days. To reheat, warm them in a dry skillet over medium heat for about 30 seconds per side, or microwave between damp paper towels for 15–20 seconds. Lefse can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use instant mashed potatoes?
Yes, you can use instant mashed potato flakes, but the texture will be slightly different. Prepare them according to the package directions, then measure out 3 cups (about 420 g) of the prepared potatoes. The dough may need a bit more or less flour, so adjust as needed.
Why is my lefse cracking when I roll it?
Cracking usually happens when the dough is too dry or too cold. If it cracks, let the dough warm up for a few minutes, and try adding a teaspoon of water or cream to the dough. Also, make sure your pastry cloth is well-floured.
Can I make lefse without a kit?
Yes, you can use a regular rolling pin, a well-floured countertop, and a thin spatula. The kit’s textured cover helps prevent sticking, but a smooth pin works if you dust generously with flour. You’ll just need to be more careful when transferring the dough.
How thin should lefse be?
Aim for about 1/8 inch (3 mm) thick, or even thinner if you can manage it. Thinner lefse cooks more evenly and is more pliable. If it’s too thick, it will be doughy in the center.
Can I freeze lefse dough?
Yes, you can freeze the dough balls before rolling. Wrap each ball tightly in plastic wrap and place in a freezer bag. Thaw overnight in the refrigerator, then roll and cook as directed. The dough will keep for up to 2 months.
What if I don’t have a lefse grill?
A large nonstick skillet or electric griddle works perfectly. Just make sure it’s hot enough—if the lefse browns too quickly, lower the heat; if it takes more than 2 minutes per side, raise it slightly.
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