Here is a Delicious Norwegian Potato Lefse Like Tortillas Recipe that will soon become a family favorite. They are simple to make and super versatile to use in recipes just like you would with a Mexican tortilla. It tastes like a mild sweet bread and is eaten around Thanksgiving and Christmas traditionally.
This can actually be a go-to recipe if you have a large amount of leftover mashed potatoes from a previous meal by just skipping to step 2.
A traditional Norwegian flatbread that is mildly sweet but super tasty and much beloved.
1. Cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place into a large bowl. Beat butter, cream, salt, and sugar into the hot riced potatoes. Let cool to room temperature.
2. Stir flour into the potato mixture. Pull off pieces of the dough and form into walnut size balls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness.
3. Cook on a hot (400 degree F/200 C) griddle until bubbles form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve.
4. Top with: butter, cinnamon-sugar, jam, peanut butter, cream cheese, cold cuts, cheese slices …. anything you might add on top of a tortillas.
This recipe and pictures were shared with The Homestead Survival by the wwonderful “Linda Van Hill Johnson”. Thank You so much for helping keep the tradation alive.
Norwegian tykklefse – There are significant regional variations in Norway in the way lefse is made and eaten, but it generally resembles a flatbread, although in many parts of Norway, especially Valdres, it is far thinner.
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 as tynnlefse, but made with potatoes.
Potetkake or Lompe being the “smaller-cousin” of the potato lefse, is often used in place of a hot-dog bun and can be used to roll up sausages. This is also known as pølse med lompe in Norway.
Møsbrømlefse is a variation common to Salten district in Nordland in North Norway. Møsbrømmen consists of half water and half the cheese smooth with flour or corn flour to a half thick sauce that greased the cooled lefse. Lefse is ready when møsbrømmen is warm and the butter is melted.
Nordlandslefse is a chunky small lefse. Made of butter, syrup, sugar, eggs and flour. Originally created in western Norway as a treat to fishermen who were on the Lofoten Fishery.
Anislefse is made on the coast of Hordaland. It resembles thin lefse but is slightly thicker, and it is stained by large amounts of whole aniseed.
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