Lefse is a traditional Norwegian soft flatbread, made from potatoes, flour, butter, and cream, and cooked on a hot griddle until lightly spotted. In Wisconsin, where Scandinavian heritage runs deep, it’s a beloved cottage food product—sold at farmers markets and roadside stands. This recipe delivers tender, pliable lefse that rolls easily around butter and sugar or your favorite fillings.
Ingredients
- 3 lbs (1.4 kg) russet potatoes, peeled and quartered
- 1/2 cup (1 stick / 113 g) unsalted butter, melted
- 1/2 cup (120 ml) heavy cream
- 1 tsp (5 g) salt
- 2 cups (250 g) all-purpose flour, plus more for rolling
Instructions
- 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 20 minutes.
- Drain the potatoes thoroughly and return them to the pot. Mash them while hot until completely smooth—no lumps. Let cool to room temperature, about 15 minutes.
- In a small bowl, stir together the melted butter, cream, and salt. Pour this mixture over the cooled mashed potatoes and mix until well combined. The mixture should be smooth and slightly sticky.
- Gradually add the flour, mixing with your hands or a wooden spoon until a soft dough forms. It should be cohesive but not dry. If it’s too sticky, add a little more flour, but don’t overdo it.
- Shape the dough into a log and cut it into 12 equal pieces. Roll each piece into a ball and place them on a floured surface. Cover with a clean kitchen towel to prevent drying.
- Heat a large griddle or heavy skillet over medium-high heat (about 375°F / 190°C). Do not grease it.
- On a well-floured surface, roll one dough ball into a thin circle, about 1/8-inch (3 mm) thick, turning it frequently to prevent sticking. Use a lefse stick or a long spatula to transfer it to the hot griddle.
- Cook for 1–2 minutes per side, until golden brown spots appear. The lefse should be flexible, not crisp. Transfer to a plate and cover with a clean towel to keep warm. Repeat with the remaining dough.
Tips
- Use a lefse stick: A long, thin wooden stick makes transferring the delicate rolled dough much easier. If you don’t have one, a large offset spatula works well.
- Keep dough covered: Uncovered dough dries out quickly, making it crack when rolled. Always keep the balls and the rolled-out lefse under a damp towel.
- Adjust flour as needed: The amount of flour can vary based on potato moisture. Start with 2 cups and add a tablespoon at a time if the dough is too sticky.
- Roll thin: Thick lefse is doughy and chewy. Aim for a thin, even circle—you should almost see your hand through it.
Serving Suggestions
Serve lefse warm or at room temperature. The classic way is to spread it with butter, sprinkle with cinnamon and sugar, and roll it up. It also pairs beautifully with lingonberry jam, cloudberry preserves, or even a smear of Nutella. For a savory twist, use it as a wrap for smoked salmon, cream cheese, and fresh dill.
Variations
- Sweet Lefse: Add 2 tablespoons of sugar to the dough for a slightly sweeter flatbread.
- Whole Wheat Lefse: Replace half of the all-purpose flour with whole wheat flour for a nuttier flavor and denser texture.
- Herb Lefse: Mix in 1 tablespoon of dried dill or chives for a savory herb version that’s great with soups.
Storage and Reheating
Store cooked lefse in an airtight container or zip-top bag. It will keep in the refrigerator for up to 5 days. To freeze, stack lefse with parchment paper between each one and place in a freezer-safe bag—they’ll keep for up to 3 months. Reheat in a dry skillet over medium heat for about 30 seconds per side, or microwave a stack wrapped in a damp paper towel for 20–30 seconds until pliable.
Frequently Asked Questions
Can I use a regular rolling pin instead of a lefse stick? Yes, a standard rolling pin works, but you’ll need to be extra gentle. Roll from the center outward, and use a spatula to lift and turn the dough frequently to prevent sticking.
Why is my lefse cracking when I roll it? This usually happens when the dough is too dry or too cold. Make sure the potatoes are thoroughly mashed and the dough is soft. If it’s cracking, add a teaspoon of cream or water and knead it in.
Can I make lefse ahead of time? Absolutely. Lefse keeps well in the refrigerator for several days, and it actually softens slightly as it rests. Just reheat before serving.
What if I don’t have a griddle? A large nonstick skillet works just as well. Just make sure it’s hot enough—if the lefse doesn’t brown in 2 minutes, increase the heat.
Is lefse gluten-free? Traditional lefse is not gluten-free because it contains wheat flour. To make a gluten-free version, you can try a gluten-free all-purpose flour blend, but the texture will be different and may be more fragile.
Can I use a potato ricer? Yes, a potato ricer is ideal for achieving the smooth, lump-free texture needed for lefse. If you don’t have one, a food mill or fine-mesh sieve works too.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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