| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Active: | 1 hr 5 min |
| Yield: | 10 lefse |
Ingredients
- 4 medium russet potatoes (about 2 1/4 pounds), peeled and cut into 1 1/2-inch chunks
- 2 tablespoons unsalted butter, melted
- 1/4 cup sugar
- 1/4 cup heavy cream
- 1 teaspoon kosher salt
- 1 1/3 cups all-purpose flour, plus generous amounts for dusting
- Lingonberry Cream Cheese, recipe follows
- 8 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 2 tablespoons sugar
- 1/2 cup lingonberry preserves
- Zest of 1/2 lemon
Instructions
- Put the potatoes in a medium pot and cover with cold water by 1 inch. Bring to a simmer over medium-high heat, then cook until tender, about 10 minutes. Drain the potatoes very well until dry.
- Pass the potatoes through a potato ricer into a large bowl. Add the butter, sugar, cream and salt and mix well to combine. Add the flour and knead well to incorporate.
- Preheat a 10-inch cast-iron skillet over medium-high heat.
- Generously dust a work surface with flour. Scoop a level 1/3 cup of dough. Dust your hands with flour and roll the dough into a ball, then flatten it into a disc and place it on the work surface. Dust the top with flour and roll it out to a thin, 8-inch round, moving the round often to ensure it doesn’t stick.
- Carefully lift the round with your hands or the rolling pin and lay it in the preheated skillet. Cook until the underside is golden brown in spots, about 1 minute. Flip the lefse and cook until spotted on the underside, about 1 minute more. Transfer to a clean dish towel or paper towel. Repeat with the remaining dough, stacking the lefse between towels.
- Serve with the Lingonberry Cream Cheese.
- Beat the cream cheese, sour cream and sugar in a medium bowl with an electric mixer until smooth. Pour into a serving bowl and swirl in the lingonberry preserves until just barely mixed and still streaky. Top with the lemon zest.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 336 |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 2 g |
| Sugar | 17 g |
| Protein | 5 g |
| Cholesterol | 45 mg |
| Sodium | 288 mg |
Reviews
Look elsewhere for tutorials on and recipes for Lefse. It’s an art Valerie has not mastered.
I grew up in Minnesota watching my mother & grandmother make lefse. I was surprised when I traveled to Norway & saw that lefse was not all the same. They served thick lefse with hotdogs. I cannot rate this recipe as I have not made it but it made me think of the different lefse versions I saw in my travels.
The only thing she did right was use russet potatoes and rice them. It was painful to watch her add the flour to the warm potatoes. Where on earth did she get this recipe from!
I’m sorry but I totally agree with all the other comments! It is an art and the dough is to be almost paper thin and flipped when a few brown spots appear, it doesn’t take long and they are normally larger than 8 inches! We serve it spread with thin layer of butter and then sprinkled with either sugar or cinnamon and sugar! Oh, I’m drooling just thinking of it!! If you want to learn about Norwegian lefse making, go online and look it up…..there are many great sites to learn from.
That is NOT how to make lefse at all! I am a Minnesota Norwegian and have been eating it and making it my whole life.
I used to make lefsa with my mom and aunts. It was an all day process. I still have the griddle and turner to do it. This looked more like potato cakes we used to make with left over mashed potatoes. I am half norwegian and boy do i miss good lefsa.
This is not lefsa! I’d be embarrassed to serve it. Sorry.
Ish. Making lefse is an art and this version was a thick and tough mess. The dough needs to rest overnight and proportions are all wrong for anything delicate and full of flavor. Not worth a try.
This was awful – fat, thick, too much flour (makes it tough) – for some of us Minnesota Norwegians Lefse is an art – you should have researched it or had someone help who actually knows how to make it –