NORWEGIAN POTATO AND RYE PANCAKE FLATBREADS - LEFSE
These famous Norwegian Potato Pancakes are more like flatbreads; they are traditionally eaten with butter and cream as a dessert, or sprinkled with cinnamon sugar as an accompaniment to coffee. I think these would be wonderful eaten with fried bacon and mushrooms, for a delicious brunch and breakfast idea. The Norwegians will also eat these with local goat's cheese, snofrisk, or with dried/smoked reindeer meat.
Provided by French Tart
Categories Dessert
Time 40m
Yield 12-16 Lefse, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Put the mashed potatoes into a large bowl and add the flour, sugar and salt - mix well.
- Add some water - bit by bit, kneading well so it makes a pliable dough.
- Take little balls from the dough - the size of a small egg and roll them out thinly on a well floured surface.
- Heat up a flat griddle, hotplate or skillet and cook the Lefse with a little fat until the dough bubbles.
- Turn them over and cook the other side.
- When the Lefse have been cooked - they should be smooth and soft.
- Eat them as I have suggested in the Introduction!
- For Vegetarian make sure the Fat is from a Vegetable product such as vegetable oil not from an animal product such as lard.
Nutrition Facts : Calories 133.4, Fat 0.4, SaturatedFat 0.1, Sodium 392.2, Carbohydrate 30.3, Fiber 3.9, Sugar 1.6, Protein 3
NORWEGIAN POTATO FLATBREAD (LEFSE)
This is my take on Norwegian flatbread. Without really knowing what I was doing, these came out delightfully tender, supple, almost fabric-like in texture, and tasting deliciously like something between a crepe and a potato pancake. They're traditionally served with butter and a sprinkle of sugar, but I also enjoy them with some smoked salmon, sour cream, and fresh dill. My other favorite topping combo is butter and some kind of berry jam and sour cream.
Provided by Chef John
Categories Bread Quick Bread Recipes
Time 4h55m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line an oven-safe skillet or baking pan with aluminum foil.
- Poke the potato skin all over with a knife and place on the prepared pan.
- Roast in the preheated oven until very tender and easily pierced with a knife, about 1 hour. Let sit until cool enough to handle but still very warm.
- Scoop potato flesh out into a bowl. Mash smooth with the back of a spatula until there are no lumps left. You can also use a potato ricer. Add the butter and mix until it disappears. Add the salt, sugar, and cream; mix until smooth. Cover and refrigerate until chilled, about 2 hours.
- Mix in flour in several additions until the dough is able to be kneaded by hand. Add enough flour to form a soft, but not too sticky, dough. You need to be able to roll it out fairly thin without it falling apart.
- Wrap dough with plastic and refrigerate until chilled, about 1 hour.
- Divide dough into 8 portions. Dust each with flour and roll out onto a well-floured kitchen towel to 1/8-inch thick, or thinner.
- Heat a very lightly buttered nonstick pan over medium-high heat. Cook the lefse in the hot pan, poking the surface lightly with a fork, until golden brown blisters form, 2 to 3 minutes per side. Stack on a plate as they're cooked and keep covered with a towel. Serve warm.
Nutrition Facts : Calories 139.2 calories, Carbohydrate 20.7 g, Cholesterol 15.9 mg, Fat 5.1 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 3.1 g, Sodium 296.9 mg, Sugar 0.9 g
NORWEGIAN LEFSE
Every Christmas since I was a little girl, my grandma always made lefse, now me and my dad make it together to give my grandma a break. It is such a treat at our house because it is very time consuming - but worth every minute. (Note: It works best when mashed potatoes are cold)
Provided by carolin_anderson
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In a large mixing bowl mix potatoes, milk, butter, salt and 3/4 cup of flour.
- Kneed briefly on lightly floured board, adding flour to make the
- dough non-sticky.
- Divide dough into 12 equal balls; roll each on lightly floured
- board into a circle paper thin.
- Lightly oil a heavy skillet or crepe pan; set over medium heat.
- Cook one at a time, until lightly browned, about one minute on
- each side.
- Stack on a plate with a paper towel in between each one.
- Freeze leftovers, and thaw throughout the year and enjoy a favorite anytime.
Nutrition Facts : Calories 39.2, Fat 1.2, SaturatedFat 0.8, Cholesterol 3.6, Sodium 162.2, Carbohydrate 6.2, Fiber 0.5, Sugar 0.5, Protein 0.8
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- Stir together the hot riced potatoes, 4 teaspoons (10g) of the flour, the butter, cream or milk, salt, and sugar, mixing gently just until well combined. The hot potatoes should melt the soft butter, so you shouldn't have to stir for very long., Refrigerate the mixture for several hours, or overnight. This will make the lefse easier to roll out., Gently (but thoroughly) stir in the remaining 1/3 cup (43g) flour., Preheat a griddle to about 375°F, or preheat a skillet over medium heat.
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