This is my take on Norwegian flatbread. Without really knowing what I was doing, these came out delightfully tender, supple, almost fabric-like in texture, and tasting deliciously like something between a crepe and a potato pancake. They're traditionally served with butter and a sprinkle of sugar, but I also enjoy them with some smoked salmon, sour cream, and fresh dill. My other favorite topping combo is butter and some kind of berry jam and sour cream.

Recipe Summary

prep:
20 mins
cook:
1 hr 35 mins
additional:
3 hrs
total:
4 hrs 55 mins
Servings:
8
Yield:
8 lefse
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Line an oven-safe skillet or baking pan with aluminum foil.

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  • Poke the potato skin all over with a knife and place on the prepared pan.

  • Roast in the preheated oven until very tender and easily pierced with a knife, about 1 hour. Let sit until cool enough to handle but still very warm.

  • Scoop potato flesh out into a bowl. Mash smooth with the back of a spatula until there are no lumps left. You can also use a potato ricer. Add the butter and mix until it disappears. Add the salt, sugar, and cream; mix until smooth. Cover and refrigerate until chilled, about 2 hours.

  • Mix in flour in several additions until the dough is able to be kneaded by hand. Add enough flour to form a soft, but not too sticky, dough. You need to be able to roll it out fairly thin without it falling apart.

  • Wrap dough with plastic and refrigerate until chilled, about 1 hour.

  • Divide dough into 8 portions. Dust each with flour and roll out onto a well-floured kitchen towel to 1/8-inch thick, or thinner.

  • Heat a very lightly buttered nonstick pan over medium-high heat. Cook the lefse in the hot pan, poking the surface lightly with a fork, until golden brown blisters form, 2 to 3 minutes per side. Stack on a plate as they're cooked and keep covered with a towel. Serve warm.

Chef's Notes:

Your russet potato should weight about 18 ounces raw, which yields about 12 ounces once cooked and scooped out.

Feel free to substitute regular milk for the cream.

I hear from my Norwegian friends that you can freeze these and reheat them when you want them.

Nutrition Facts

139 calories; protein 2.7g; carbohydrates 20.7g; fat 5.1g; cholesterol 15.9mg; sodium 296.9mg. Full Nutrition
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Reviews (8)

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Most helpful positive review

Rating: 5 stars
01/20/2020
Excellent and so easy to make. Read More
(2)
9 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/12/2020
delicious and tender, even just using milk i loved it! Read More
(2)
Rating: 5 stars
01/20/2020
Excellent and so easy to make. Read More
(2)
Rating: 5 stars
01/20/2020
I joined this site so that I could tell Chef John how easy his recipe is. I followed it to a T and the lefse slices were small but delicious. I ll be making them again. Read More
(1)
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Rating: 5 stars
01/19/2020
Sort of a cross between potato pancakes and crepes. Next time will try with smoked salmon. Read More
(1)
Rating: 4 stars
01/16/2020
They are also fantastic with swedish meatballs. Read More
(1)
Rating: 5 stars
01/04/2021
The first time I made this I mixed it in a food processor - HUGE mistake! I needed to add another whole cup of flour to make it not sticky enough to roll. This time I mashed with a potato masher. Was still sticky after adding a cup of flour, so added 1/4 dried potato flakes to remove stickiness while preserving potato flavor. They were still rather hard to handle, but I made it work. Yum! Read More
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Rating: 5 stars
03/20/2020
I made this last night and it was a hit! The only change I made was cutting the ball into more than 8 sections because my pan was pretty small. Read More
Rating: 5 stars
01/26/2020
Followed the recipe. It came out very nice. Will make again. Read More
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