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

FAQs

Do you eat lefse warm or cold? ›

Serve lefse warm or at room temperature, spread with softened butter and rolled into a cylinder or folded into quarters. Add sugar or cinnamon sugar for a sweet treat.

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.

Lefse is a Norwegian treat that is especially popular around the Christmas holidays. Many Scandinavian-Americans eat lefse primarily around Thanksgiving and Christmas.

The potatoes were over cooked. So when you are boiling your spuds up, you want them cooked until just fork tender. If you poke the potatoes with a fork and they fall apart they are overdone for lefse. A little on the firmer side is always better.

ˈlefsə plural lefsen. -sən. or lefses. : a large thin potato pancake served buttered and folded.

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.

A versatile treat

Lefse is delicious when served hot. Some of the more popular ways to eat lefse include slathering the bread with butter, packing it with fillings, or coating the flatbread with syrup or sugar.

Repeat until the red lettering of the pastry cloth is faintly visible through the lefse. If you roll it too thin, it may tear. If you tear the lefse and have to re-roll it, it will be chewy, instead of soft and tender.

Lefse will tend to dry out, so for longer storage place in refrigerator or in freezer. Stores frozen up to 6 months. Our lefse is best at room temp or slightly heated in microwave (about 5-10 seconds!)

Klenning – The Trøndelag region's version of sweet lefse with butter, cinnamon and sugar. Kling – The name for sweet lefse in Buskerud, Eastern Norway.

Did Vikings eat lefse? ›

It brought back good memories of the trip and filled our bellies with comfort. As I said, lefse is traditionally made with potatoes, and Hardanger Lefse is made with flour. I read somewhere that it dates back to the Vikings before potatoes were introduced to Norway.

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

WHAT IS THE SHELF-LIFE OF THE LEFSE? Our lefse does not contain a lot of preservatives. Once thawed out, it will stay fresh in the refrigerator about 7 days, less if not refrigerated.

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).

If the dough feels too sticky add a little more flour, if it is too dry or is cracking when pressed add another couple pats of butter. Taste the Lefse dough as you go*, it should taste like potatoes not flour.

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. We use it to wrap all the goodies together – just like a tortilla.

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.