My first try for a norwegian recipe! I was very attracted by this one so I decided to start my culinary travel to Norway by this very traditional dessert. I loved it: so soft and chewy, perfect for an alternative breakfast.
Time of preparation
1 hour + 1 day of rest
Servings
16 pieces
Ingredients
5 large potatoes
1 teaspoon salt
1/4 cup heavy cream
1 tablespoon butter (room temperature)
1 tablespoon sugar
1 cup flour​
How did I do
I preheated the oven to 175 F.
I peeled the potatoes and I cut them into pieces. In the pot, I boiled them until fork tender. I drained them boiled potatoes well, then I placed in the warm oven for 15 minutes to dry them further. I mashed them and I mixed with salt, heavy cream, butter, and sugar. I placed in refrigerator and chilled overnight.
I took pieces of dough the size of a biscuit and using a rolling pin with a well-floured sleeve and a floured pastry board, I rolled out each piece into a circle. I carefully and quickly transfer it to the griddle. I baked the lefse on the griddle until brown spots begin to appear. I flipped and bake the other side. I put the baked lefse aside, and continued to cook the remaining lefse.
I served with homemade jam and strawberries or jam and peanut butter even though the traditional recipe uses butter, cinnamon and sugar.
God appetitt!
