How to Make Lefse with 2 Different Recipes (Traditional & Instant) (2024)

FAQs

What is the variation of lefse? ›

Tynnlefse ('thin lefse') is a variation made in central Norway. Tynnlefse is rolled up with butter, sugar, and cinnamon (or with butter and brown sugar). Tjukklefse or tykklefse is thicker and often served with coffee as a cake. Potetlefse ('potato lefse') is similar to and used like tynnlefse, but made with potatoes.

Lefse is a soft Norwegian flatbread, made using traditional recipes and baking methods. Lefse is usually made with potatoes, flour, butter, and milk, cream, or lard. Traditionally, lefse is cooked on a flat griddle, with particular wooden utensils used in the process. Lefse has its roots in Viking food traditions.

Lompe is made of mashed potatoes with flour and a little salt, and griddled to brown perfection. It works well with savory and sweet fillings. If this sounds a lot like potato lefse, you're right. Lompe is smaller in diameter and typically little thicker than lefse.

The typical way of eating lefse is with a spread of butter, sugar and sometimes cinnamon. But did you know that during Christmas, some Norwegians eat their lefse with meat in it?

A GUIDE TO NORWEGIAN LEFSE:

Kjøttlefse – Lefse with meat, similar to taco. Potetlefse – Lefse made with potatoes. Lomper – Another word for potetlefse, often associated with the small version served with hot dogs.

ˈlefsə plural lefsen. -sən. or lefses. : a large thin potato pancake served buttered and folded.

Serve lefse warm or at room temperature, spread with softened butter and rolled into a cylinder or folded into quarters. Add sugar or cinnamon sugar for a sweet treat.

You can even use a tortilla press instead of a rolling pin if you're somewhat intimidated in the kitchen. I won't judge! Although lefse is a classic Christmastime dish loved throughout Norway, I think you could make it for a variety of occasions.

Moreover, Lefse is a source of essential minerals like magnesium, calcium, copper, and iron, supporting various body functions from bone health to red blood cell production. Its vitamin content is equally impressive, with vitamins A, B-6, B-12, C, E, and K1 present.

Refrigeration is suggested because of the perishable nature of lefse, especially those recipes containing dairy products. Before packaging your lefse, make sure that your sheets are completely cooled; any heat retained will cause condensation in your packaging which gives you soggy lefse.

Is lefse just a tortilla? ›

Lefse is a Norwegian flatbread that is a lot like a tortilla, but more delicate. After from intense research (Wikipedia), I found out that lefse is traditionally served with lutefisk, whitefish meat (often cod) and lye.

There is a rumour that the Vikings made lefse, but this isn't true. Potatoes arrived in Norway in the 15th century, well after the Viking Age. The Vikings may have had a flour version of lefse, but it was likely much closer to a flatbread than lefse.

The first lefse in Norway didn't contain potatoes, it was made from flour. Women would travel from house to house, village to village to make lefse to last the winter months. The flour lefse would cook up like a cracker and be able to last through the season.

Serve the lefse with scrambled eggs and smoked fish, or cheese and jam, or gjetost, or butter and cinnamon-sugar, or hot dogs, or really any topping that appeals to you. Lefse can be stored in an airtight container in the refrigerator for a few days.

Put the cooked lefse down on one half of the cloth, brush off any flour (there shouldn't be much, if any) then fold the other half of the cloth over the top. As each sheet comes off the griddle, open up the cloth and put it on the stack. Always cover the stack immediately. The moisture must be conserved.

Lefse Stick (substitute long wooden handle of spoon or even better, an unused wooden paint can stirrer). Grooved Lefse Rolling Pin (regular pin can work).

Made from leftover mashed potatoes, lefse makes a thin and soft flatbread that's more substantial than a crêpe but more delicate and chewy than a flour tortilla.

As mentioned earlier, there are two main variations of okonomiyaki: Kansai-style (also called Osaka-style) and Hiroshima-style. The cooking steps above are for the Kansai-style, which is the style of okonomiyaki most commonly found in Japan.

Agata is a very early maturing, yellow skinned, yellow fleshed variety with an attractive bright skin. Agata produces high yields of uniform shaped tubers and is known for its high pack-out. Agata consistently does well in different geographic regions of North America.