Norwegian Potato Flatbread (Lefse)
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.
Gallery
Recipe Summary
Ingredients
Directions
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.