Lefse is a traditional norwegian “tortilla” that has a couple different ways of being made, but the “knightly” way is with a potato base. It’s clearly the best way
Lefse can be a time consuming process- spanning two different days- but it is totally worth the work! I have tried to speed up this process, squishing the steps all into one night, and the results are just not the same. The night before you wish to enjoy your lefse, you have to boil and rice the potatoes.
Potatoes in a Ricer for Lefser
This takes a special tool that divides the boiled potatoes into tiny pieces that resembles white rice. Again- annoying, but makes for perfect lefse. Add the cream, sugar, salt and butter to the hot potatoes and blend well. Put in a well covered container and refrigerate overnight.
Day 2: After your lefse has chilled add the flour to the potato mix and give it a stir making sure it is all blended. Once its all mixed you’re going to make balls about the size of 1/4 cup. Place the balls on a baking sheet cover with a damp towel and place it in the fridge. You want to keep the lefse moist, it wont roll out if it’s dry. For cooking these little balls of joy you want to roll them out on a well floured surface and then place the lefse on a griddle (a regular griddle works too) at around 450 degrees.
lefse on the grill with a lefse stick
Once the lefse is on the griddle its gonna take about 4 mins- 2 minutes on each side.
cooked lefse with a char pattern
To enjoy the lefse I suggest a delightful mix of butter and cinnamon sugar, but anything withe a hint of sweet would work. Jam, nutella or peanut butter are also delicious options!