Delicious & Easy Grain-Free Lefse Recipe - Real Food RN (2024)

FAQs

Is lefse Swedish or Norwegian? ›

Lefse is a Norwegian treat that is especially popular around the Christmas holidays. Many Scandinavian-Americans eat lefse primarily around Thanksgiving and Christmas.

Norwegians would also often eat lefse rolled up with butter, with many also adding cinnamon and sugar. Many people would also add different types of jam, cheese or other ingredients to make their preferred lefse. A lot of people eat lefse with savoury foods like ham, cheese, beef and much more, rolling it up as a wrap.

Lefse should be refrigerated or frozen. Our lefse is made with no preservatives, so it can take a week or so in the fridge. In the refrigerator, it needs to stay in its sealed package or it will dry out. If you don't plan on eating it right away, toss it in the freezer.

You can use regular flour too. Add in enough flour until it is the consistency for rolling out. I use a tortilla press to make the lefse. It is so much easier than hand rolling with a rolling pin.

ˈlefsə plural lefsen. -sən. or lefses. : a large thin potato pancake served buttered and folded.

Lefse is only one of many popular flat pastries to try in Norway. Here, we never ride a ferry without buying a svele, and neither should you. Sveler are Norway's version of American pancakes. They are eaten as a snack, often with coffee, and served with butter and jam, sugar or brown cheese.

Lefse is a type of Norwegian flatbread that is often (but not always) made with potatoes, flour, butter, and milk. It has a similar texture to a thin pancake and is often eaten with butter, sugar, cinnamon or brown cheese on. Norwegian-American variations may add peanut butter, corn syrup or ham and eggs.

On to the proteins, Lefse offers 4.37g per 100g, essential for building and repairing tissues in the body. It also contains a variety of vitamins and minerals. With 172.0mg of sodium, it supports electrolyte balance and nerve function, while the 271.0mg of potassium can contribute to cardiovascular health.

Fill small bowls or ramekins with whatever jams, jellies and spreads you already have. Simply roll up a lefse and dip into whichever topping you want! Lefse is slightly savory - combining it with something sweet makes a delicious contrasting-flavor pairing. Cream butter and sugar in your mixer.

Can I use a regular rolling pin for lefse? ›

If you don't use a pastry cloth, the lefse will stick, and you will wonder why you ever tried this ! @#$ project. Corrugated rolling pin, preferably with cloth cover. If you try a regular rolling pin, your lefse will stick, and again you'll wonder why !

Caring for and Preparing Lefse

We recommend refrigeration for no longer than 2 weeks. When defrosting Freddy's, it's best to let it thaw overnight at room temperature. We do not recommend using a microwave as the heat causes the sheets to stick together.

Lefse Stick (substitute long wooden handle of spoon or even better, an unused wooden paint can stirrer). Grooved Lefse Rolling Pin (regular pin can work).

This grill makes great lefse but also can make pancakes, grilled sandwiches or fry a burger.

How to Cook Lefse. If you have a lefse griddle, you're set for success. Because it isn't common to have one lying around, simply use an extremely clean large nonstick skillet, or if you're lucky enough to have an electric crepe maker, use that instead.

Her family is Swedish, and many Scandinavian foods are enjoyed by our family each year, including søtsuppe (Scandinavian sweet soup), lutfisk (a dried fish), köttbullar (Swedish meatballs) and of course lefse. Lefse is a flatbread made from flour and potatoes, and is a little thicker than a tortilla.

Lefse is a Norwegian original. Colorful stories carry it back to the time of the Vikings, but history shows potatoes first appearing in Norway some 250 years ago.

Kavring is a classic Swedish bread that started by traveling through the Nordic countries. It originated as a crisp rye bread in Norway, and then, in the late 1800s, it evolved into a slightly sweet, tender, and fragrant loaf in southern Sweden.