Lefse Recipe

Russet potatoes: These starchy potatoes are essential for the right texture in lefse.

Melted butter: Adds richness and moisture to the dough.

Heavy cream: Contributes to the dough's creamy texture and flavor.

Sugar: Adds a touch of sweetness to the flatbread.

Salt: Enhances the overall flavor of the lefse.

All-purpose flour: Helps form the dough and provides structure.

When rolling out the dough, ensure your surface is well-floured to prevent sticking. Use a rolling pin with even pressure to achieve a uniform thickness. If the dough becomes too sticky, lightly dust it with more flour. For best results, keep the griddle at a consistent medium-high heat to ensure even cooking and those characteristic brown spots.

• russet potatoes - Substitute with yukon gold potatoes: Yukon gold potatoes have a similar starchy texture and will yield a comparable consistency in the lefse.

• melted butter - Substitute with margarine: Margarine can provide a similar fat content and moisture to the dough, making it a suitable alternative.

• heavy cream - Substitute with whole milk: Whole milk can be used to maintain the richness and moisture, though the texture might be slightly less creamy.

• sugar - Substitute with honey: Honey can add a similar sweetness and a touch of additional flavor to the lefse.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity to provide the necessary seasoning.

• all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend can be used to accommodate dietary restrictions while maintaining a similar texture for rolling.

• Allow the lefse to cool completely on a wire rack before storing. This prevents condensation from forming, which can make the lefse soggy.
• For short-term storage, place the lefse in an airtight container or a resealable plastic bag. Store at room temperature for up to 2-3 days.
• If you plan to keep the lefse for a longer period, refrigerate it. Wrap each piece in wax paper or parchment paper to prevent sticking, then place them in an airtight container or resealable plastic bag. They will stay fresh for up to a week.
• For freezing, stack the lefse with sheets of wax paper or parchment paper between each piece. This will make it easier to separate them later. Place the stack in a resealable freezer bag, removing as much air as possible before sealing.
• Label the freezer bag with the date to keep track of freshness. Lefse can be frozen for up to 3 months.
• When ready to use frozen lefse, thaw it in the refrigerator overnight. To reheat, warm each piece on a hot griddle or in a dry skillet for a few seconds on each side until soft and pliable.
• For a quick thaw, you can also microwave the lefse on a microwave-safe plate, covered with a damp paper towel, for 10-15 seconds. Be careful not to overheat, as this can make the lefse tough.

• Preheat your oven to 350°F (175°C). Wrap the lefse in aluminum foil to prevent it from drying out. Place the wrapped lefse directly on the oven rack and heat for about 10 minutes or until warm.

• Use a microwave for a quick reheat. Place a damp paper towel over the lefse and microwave on medium power for 20-30 seconds. Check if it's warm enough; if not, continue in 10-second intervals.

• Reheat on a stovetop griddle or skillet. Preheat the griddle or skillet over medium heat. Place the lefse on the hot surface and heat for about 30 seconds on each side, or until warm and slightly crispy.

• For a more traditional approach, use a toaster. Fold the lefse in half or quarters and place it in the toaster. Toast on a low setting to avoid burning. This method gives a slightly crispy texture.

• If you have a steam basket, use it to gently reheat the lefse. Place the lefse in the steam basket over boiling water for about 1-2 minutes. This method keeps the lefse soft and moist.

• Potato peeler: To peel the russet potatoes before cubing them.

• Cutting board: A surface to safely cube the peeled potatoes.

• Chef's knife: To cut the potatoes into cubes.

• Large pot: For boiling the cubed potatoes until tender.

• Potato ricer: To rice the boiled potatoes for a smooth texture.

• Mixing bowl: To mix the riced potatoes with butter, cream, sugar, and salt.

• Measuring cups: To measure out the butter, cream, and flour accurately.

• Measuring spoons: To measure the sugar and salt precisely.

• Wooden spoon: For mixing the ingredients together.

• Rolling pin: To roll out the dough thinly on a floured surface.

• Flour sifter: To ensure the flour is evenly distributed and lump-free.

• Griddle: To cook the rolled-out dough until brown spots appear.

• Spatula: To flip the lefse on the griddle.

• Wire rack: To cool the cooked lefse before serving or storing.

Boil potatoes in advance: Cook and rice the potatoes a day ahead to save time on the day you make lefse.

Use a food processor: Speed up the process by using a food processor to rice the potatoes.

Pre-measure ingredients: Measure out the butter, cream, sugar, salt, and flour beforehand to streamline the mixing process.

Divide dough efficiently: Use a cookie scoop to quickly and evenly divide the dough into small balls.

Use a griddle with multiple burners: Cook several lefse at once by using a large griddle with multiple burners.