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.
Ingredients
- 1 large russet potato
- 1 ½ tablespoons unsalted butter
- 1 teaspoon salt, or to taste
- 1 teaspoon white sugar
- ¼ cup heavy cream
- 1 cup all-purpose flour, or as needed
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line an oven-safe skillet or baking pan with aluminum foil.
Step 2
Poke the potato skin all over with a knife and place on the prepared pan.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Wrap dough with plastic and refrigerate until chilled, about 1 hour.
Step 7
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.
Step 8
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.
Chef’s Notes:
Your russet potato should weight about 18 ounces raw, which yields about 12 ounces once cooked and scooped out.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 139 | |
% Daily Value * | |
Total Fat5g | 7% |
Saturated Fat3g | 16% |
Cholesterol16mg | 5% |
Sodium297mg | 13% |
Total Carbohydrate21g | 8% |
Dietary Fiber1g | 5% |
Total Sugars1g | |
Protein3g | |
Vitamin C9mg | 46% |
Calcium14mg | 1% |
Iron1mg | 6% |
Potassium217mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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