Lefse

I attended a family reunion in north-western Minnesota over the Forth of July weekend. One of the days, several of my aunts made lefse, Norwegian potato flat bread. It is made with finely mashed potatos, cream and some flour. Here are some of the photos including the special equipment used in making it.

I did not get around to posting this earlier as things have been hectic around here. I found out a few weeks ago that in mid-September I will be moving to Yokohama, Japan for three years as part of my job.

[Jenise]

Eric,

I live in an area with a lot of Norwegian immigrants and a (packaged) Norwegian potato bread is sold in some stores, but they're thicker than what your aunt is making here and cut in triangles. Maybe related, but not exactly the same thing as lefse then?

Anyway, how is this bread eaten? Is it used as a container, like a tortilla say, or is it served on the side and spread with butter or jam or neither or something else? Oh, and in the second photo, I see two griddles. Is she working both at the same time?

Precisely the same griddle that I use to make tortillas..... And yes, with the right ingredients, I do make and enjoy wraps.

Best
Rogov

Hi Eric, and welcome! The pics are great and this process is very interesting. A few more questions, how do you pronounce "Lefse"? Also, what does the dented rolling pin do?

Thanks for posting this!

Eric,

I live in an area with a lot of Norwegian immigrants and a (packaged) Norwegian potato bread is sold in some stores, but they're thicker than what your aunt is making here and cut in triangles. Maybe related, but not exactly the same thing as lefse then?

Anyway, how is this bread eaten? Is it used as a container, like a tortilla say, or is it served on the side and spread with butter or jam or neither or something else? Oh, and in the second photo, I see two griddles. Is she working both at the same time?

I too can get packaged lefse at Corti Bros. here in Sacramento and it is indeed thicker and cut into triangles. The store-bought stuff has more of a flour taste to me. Lefse can be eaten with both sweet and savory food. Usually it is eaten rolled like a tortilla. Most of us were eating it that day with homemade preserves made by one of my other aunts (I have nine aunts). See the photo below of the some lefse ready to be eaten. One popular way is to spread a little butter and then sprinkle it with sugar.
Regarding the two griddles; no, there were several of my aunts who were working the two griddles. Lefse does not take but a minute per side. My aunts had quite a production line going.

Hi Eric, and welcome! The pics are great and this process is very interesting. A few more questions, how do you pronounce "Lefse"? Also, what does the dented rolling pin do?

Thanks for posting this!

The "e" is short and both are pronounced. The accent is on the first syllable.
The dented rolling pin helps keep the sticky potato dough from sticking and helps give it a more consistent thickness. Notice in the third photo of my original post that my aunt has also put a sock-like tube over the pin to further prevent the dough from sticking.

Eric

[Jenise]

Thanks for the answers, Eric. And the picture. I wasn't hungry until I saw that....

My husband is Norwegian. One of his first gifts to me was a lefse griddle - same as pictured- a ridged rolling pin, spatula - same as pictured- and an apron claiming "I love lefse". Romantic eh ? After much trial and error and consulting with the locals who run the church lefse fests I make a good approximation to the real thing. The trick, as with most potato based doughs - think gnocchi - is not to add too much flour. So, starting with old, shriveled potatoes, steamed, not boiled, riced and left to dry out at room temp before and adding just enough flour and a bit of cream to get it to roll works best. My husband likes the sweet variations - cinnamon/cardamon sugar or preserves - classically lignonberry or cloud berry. I prefer the savory - as a base for meat/cheese. It's a seasonal thing - mostly winter or holiday smorgasboard entertaining. The griddle however is great for other flatbreads including tortilla and Sardegnian flat bread. I use it almost weekly on Saturday for corn griddle cakes for breakfast.

One more comment - the store bought variety is like processed paper towels in texture and taste compared to the real thing. Do not make a judgement about lefse unless you've had fresh off the griddle. It's not haute cuisine but a signature ethnic food.

[Jenise]

One more comment - the store bought variety is like processed paper towels in texture and taste compared to the real thing. Do not make a judgement about lefse unless you've had fresh off the griddle. It's not haute cuisine but a signature ethnic food.

That I knew. At least, that the store bought taste like paper towels (great analogy!)--I've not been tempted to buy them twice. I've been looking forward to tasting the real thing.

I have had them several times but they always were with preserves. Haven't seen the barbeque sauce version before though.