Norwegian Potato Lefse
By CakeBoss
A recipe by CakeBoss. Made with butter, sugar, salt, potatoes, and more.
Ingredients
- 45 ml Butter
- 550 ml Sugar
- 2½ ml Salt
- 1.4 kg Potatoes
- 60 ml Melted Butter
- 60 ml Heavy Cream
- 360 ml All purpose flour
- 120 ml Flour
- 180 ml Granulated Sugar
Preparation Steps
- Boil the potatoes. Peel the potatoes while still warm and run them through a potato ricer twice.
- Let the potatoes cool in an uncovered bowl in the fridge.
- Stir the salt, sugar, melted butter, and cream into the riced potatoes.
- Slowly add the flour and knead by hand until you get a good consistency. Don't add more flour than necessary! Roll the dough into a long sausage and divide into about 7 or 8 pieces if using an 18 inch griddle. If using a smaller griddle or frying pan, divide the dough into 10 – 12 pieces.
- Roll each piece into a ball and then press into a flat circle, using the edges of your hands to form the dough into a nice circle shape without any cracks. This is important, otherwise you won't get round lefser.
- Heat up your griddle on medium/high heat.
- Flour your rolling surface and roll the lefse dough into a large circle slightly smaller than your griddle or frying pan. Begin rolling with a smooth rolling pin, then switch to a corrugated rolling pin as the lefse gets thinner. Don't use too much flour, as then the edges can become hard.
- Roll the lefse onto your lefse stick and then gently unroll it onto your griddle. After a minute or two check the underside of the lefse for brown spots and then use the lefse stick to flip the lefse and cook on the other side.
- Use the lefse stick to remove the lefse from the griddle and place it in a folded damp sheet or tablecloth.
Nutrition (per 100g)
- Calories: 532.5 kcal
- Protein: 7.3g
- Carbs: 73.8g
- Fat: 24.9g