Delicious & Easy Grain-Free Lefse Recipe - Real Food RN (2024)

FAQs

What can you use as a substitute for a lefse stick? ›

Lefse Stick (substitute long wooden handle of spoon or even better, an unused wooden paint can stirrer). Grooved Lefse Rolling Pin (regular pin can work).

Spead softened butter over a lefse (be generous with the butter). Sprinkle with cinnamon-sugar and roll lefse to eat. This is the traditional Norwegian way to serve and enjoy lefse.

The tradition dates back to the Vikings and their brauðiskr (bread plate), and flatbrød consists of water, whole-wheat flour and a pinch of salt. Lefse is a soft version of flatbrød, often made with a few more ingredients, like milk and butter.

American lefse is sometimes served with butter, cinnamon sugar, brown sugar, or lingonberry jelly before being rolled, to be eaten like a crêpe. One may also add eggs, sausage, and cheese to make it into a breakfast burrito. One may even roll smørrebrød into their lefse.

a round Norwegian flatbread resembling a tortilla, made with mashed potatoes and flour.

Lomper (also known as potetkaker) are considered to be a small variety of potato-based lefse. Today, lomper are widely served with savory or sweet fillings. In particular, you'll find pølse i lompe or “a hot dog wrapped in a lompe” all throughout the country.

What is this? In parts of western Norway and northern Norway, a lefse usually refers to a slightly thicker, sweet pastry-like item served with coffee. They are typically filled with a sweet, cinnamon butter. These tend to have different names in other parts of Norway. For example, here is Norway, it is klenning.

These lefse are made with potatoes, which gives them a delicious texture and flavor, and they are a perfect vessel for your favorite toppings!

In the States, lefse is often eaten with butter, cinnamon, sugar or jam – but many families also prepare traditional Nordic dishes like lutefisk to eat with their lefse. Though lefse is made from ancient recipes and often using very traditional cooking methods, it's a food that remains very popular today.

Lefse is a type of Norwegian flatbread that is often (but not always) made with potatoes, flour, butter, and milk. It has a similar texture to a thin pancake and is often eaten with butter, sugar, cinnamon or brown cheese on. Norwegian-American variations may add peanut butter, corn syrup or ham and eggs.

Do you put lefse in the fridge? ›

Lefse should be refrigerated or frozen. Our lefse is made with no preservatives, so it can take a week or so in the fridge. In the refrigerator, it needs to stay in its sealed package or it will dry out. If you don't plan on eating it right away, toss it in the freezer.

On to the proteins, Lefse offers 4.37g per 100g, essential for building and repairing tissues in the body. It also contains a variety of vitamins and minerals. With 172.0mg of sodium, it supports electrolyte balance and nerve function, while the 271.0mg of potassium can contribute to cardiovascular health.

If you don't use a pastry cloth, the lefse will stick, and you will wonder why you ever tried this ! @#$ project. Corrugated rolling pin, preferably with cloth cover. If you try a regular rolling pin, your lefse will stick, and again you'll wonder why !

I use a tortilla press to make the lefse. It is so much easier than hand rolling with a rolling pin. I use a cast iron pan to make the lefse.

A good rolling setup: Pastry rolling board with cover and a ridged rolling pin with a rolling pin cover — because, you can't get paper thin lefse without these tools.

You can use any pin to make lefse. Traditionally the corrugated pin is used. The corrugated pin works wonderfully to get the sheet nice and thin with no air pockets. At Lefse Time we like it for the results we get and the authentic markings on a cooked sheet of lefse.