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Lefse, grandes galettes norvégiennes fines et souples à la pomme de terre tachetées de brun, pliées en quatre, dont une garnie de beurre, sucre et cannelle roulée et coupée en tronçons
Team Curcuma

Lefse (Norwegian potato flatbread)

The famous Norwegian flatbreads: mashed floury potatoes, butter, cream and a little flour, rolled very thin and cooked dry on a hot griddle, then topped with butter, sugar and cinnamon or savoury fillings.
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Prep Time 40 minutes
Cook Time 30 minutes
Cooling 2 hours
Total Time 3 hours 10 minutes
Servings : 16 rounds
Course : Side Dish
Cuisine : Norwegian
Calories : 130
Ingredients Préparation Notes

Ingredients
  

  • 1 kg floury potatoes (such as Maris Piper or russet)
  • 50 g butter
  • 60 ml double cream
  • 1 tsp salt
  • 1 tbsp sugar
  • 200 g plain flour (plus plenty for rolling)
  • soft butter, brown sugar and cinnamon for the sweet topping

Préparation
 

  1. Peel the potatoes, cut them into pieces and boil them in salted water for 20 minutes. Drain very well and let them steam dry for 2 minutes in the hot pan.
  2. Pass them through a ricer or food mill for a very fine, lump-free mash. Add the butter, cream, salt and sugar. Cover and leave to cool completely, at least 2 hours or overnight in the fridge.
  3. Work the flour into the cold mash and knead briefly until you have a soft dough that no longer sticks. Shape into a log and cut into 16 balls. Keep them cold.
  4. Heat a large griddle or crêpe pan, with no fat, over a medium-high heat (about 230 °C).
  5. On a well-floured cloth or worktop, roll a ball into a very thin disc, 25 to 30 cm across, with a grooved or floured rolling pin. Turn the dough often so it doesn't stick.
  6. Lift the round with a lefse stick or long flat spatula and lay it on the griddle. Cook for about 1 minute per side, until brown spots appear.
  7. Stack the cooked rounds between two tea towels to keep them soft. Serve plain, or spread with soft butter, sprinkle with sugar and cinnamon, then roll or fold.

Notes

The mash must be completely cold, ideally made the day before. Nutrition values are for a plain lefse without topping. For the sweet topping, allow 80 g soft butter, 60 g brown sugar and 2 tsp cinnamon for all the rounds.