Megan Wood/Taste of Home Lefse is a Norwegian flatbread made with a few humble ingredients: potatoes, flour, salt and butter. You want enough flour so that your lefse will not stick, but not so much that your lefse is completely covered in flour. Is lefse good for you? Appendix A shows how a data type like an integer has a specific number of bits in your computer, and can only do integer-ey things. However, you can also add fillings or put jam on your lefse as well as cinnamon or lingonberries. Here’s a traditional lefse recipe as well as more information about the Norwegian flatbread and its history. Lefse comes… The dough should be slightly salty and buttery, but be careful not to over-do-it on the salt. Get creative, but here are some ideas to get your creative juices flowing. The square cut pin does the same work as … It takes inspiration from the “tykklefse” (see recipe here) On the packet you can see it says “Norske lefse tradisjoner”, meaning it is inspired by more traditional methods of making lefse. Lefse is a soft flatbread that is a big part of Norwegian food heritage. Some rumors say that lefse was made by the Vikings, but that is not correct since potatoes didn’t arrive here until 1750. Fresh is fresh. Still today, American Norwegians will prepare and eat lefse on holidays such as Christmas or Thanksgiving. Special tools are used to prepare lefse, including long wooden turning sticks and special rolling pins with deep grooves. This is a traditional way to eat lefse. Stack them on a plate or towel, and continue with the next lefse. Lefse has a taste of potato with a slight salty and sweet flavor. Lefse is a traditional Norwegian flatbread, visually looking like a huge, round tortilla. Fax: (612) 827-0658. Additional toppings such as jam, cinnamon, lingonberries, honey, and syrup can be added as well. You may need to do multiple batches if you are using a smaller pot. But there's no end to … Lefse is made out of potato, milk or cream (or lard) and flour, and cooked on a big hot slab called a griddle. This lefse recipe can be cooked on a griddle or in a non-stick pan on a stovetop. My aunt told me about an old recipe she’d found for instant-potato lefse, upon which her Norwegian mother had written the word “awful”. Lefse is often served alongside lutefisk, another traditional Norwegian delicacy, though one with more of an “acquired” taste. Taste the Lefse dough as you go, it should taste like potatoes not flour. His family typically does a big annual lefse making day. Lefse is a traditional soft Norwegian flatbread. What country did lefse originally come from? The flour lefse would cook up like a cracker and be able to last through the season. Turn the lefse once it has browned as desired. With that said, it’s still very traditional and Norwegian settlers even brought it to America during the mass emigration. Mon-Th: 8 am-5 pm, Add the flour in 1/4 cup increments, along with 1/2 stick of butter in chunks and 1 Tsp. Lefse is a Scandinavian treat that is especially popular around the Christmas holidays. Some prefer their lefse browned only until speckled with light spots and others like theirs cooked until the spots are a darker brown. I make wonderful lefse, like many of my readers, that brings oohs and aahs when served fresh. The longer the fish ferments, the more savory the taste will be. In parts of western Norway and northern Norway, a lefse usually refers to a slightly thicker, sweet pastry-like item served with coffee. Salt Many households stored their lefse is wooden boxes covered in cloth or just stacked on shelves. Lefse is a traditional soft flatbread from Norway which is typically eaten around Christmas. Cities and towns in the US with a large Norwegian population also have so-called Lefse Festivals. Roll out your lefse on your pastry board until it is 1/8 inch thick. In Fosston, Minnesota, there’s even a yearly contest at the Lefse Fest in November. The Norwegian Lefse can be eaten on its own with butter and sugar. Save my name, email, and website in this browser for the next time I comment. Taste the Lefse dough as you go, it should taste like potatoes not flour. If you ask a Midwesterner about lefse, chances are they will tell you about making it with their parents or grandparents growing up. 1 Lb. and … There are many regional variations … The smooth rolling pin is the standard pin you see in the kitchen because it is so versatile, you can roll pie crust, cookie dough or lefse. If you don t like black pepper, then I don t think you will like leeks. Divide the dough and cut into 10-15 pieces and shape them into balls. He has passed away but my grandma tried the lefse from this recipe and said it tasted just like the lefse my grandpa's mother used to make. salt. The dough should be slightly salty and buttery, but be careful not to over-do-it on the salt. Russet Potatoes, peeled Lefse is a very typical food from Norway which is believed to have origins dating back to the 18th century, after the introduction of potatoes in Norway. Use the lefse turning stick again and pick up through the middle. Bethany Heritage griddles (the most popular lefse griddle) now come in two models; the original 730, and the 735 with non-stick finish. Remove your potatoes from the refrigerator and let them warm slightly. Bring a large stock pot full of water to a boil. There are many regional variations of Norwegian lefse, but almost all of them are flatbreads. It does look like it should have a cakey texture in some recipes I found online , but this particular lefse is more bready. It also doesn’t taste nearly as good. It is made with potatoes, flour, butter, and milk or cream.