Lefse from Nordland

Introduction

History

Lefse has been a staple in Norwegian cuisine for centuries, with its origins dating back to the Viking era. It was traditionally made with simple ingredients such as buttermilk, margarine, sugar, and flour. The dough was rolled out into thin sheets and baked on a griddle or in the oven. Lefse was often enjoyed during special occasions and holidays, such as Christmas and Easter.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to refrigerate the dough before rolling it out to ensure that it is easy to work with.

- Use a light touch when rolling out the dough to prevent it from becoming tough.

- Keep an eye on the lefse while it is baking to prevent it from burning.

- Store the lefse in a cold place to keep it fresh for longer.

Serving Suggestions

Lefse can be enjoyed on its own or paired with a variety of toppings such as butter, sugar, cinnamon, or jam. It can also be served alongside savory dishes such as smoked salmon or cured meats.

Cooking Techniques

Lefse can be baked in the oven or cooked on a griddle. Both methods will result in a delicious and crispy flatbread.

Ingredient Substitutions

Use yogurt or sour cream instead of buttermilk.

- Substitute butter for margarine.

- Use baking soda instead of hornsalt.

Make Ahead Tips

The dough for lefse can be made ahead of time and refrigerated for up to 24 hours before rolling it out and baking.

Presentation Ideas

Serve lefse on a platter with a variety of toppings for guests to customize their own flatbreads. Garnish with fresh herbs or edible flowers for a decorative touch.

Pairing Recommendations

Lefse pairs well with a variety of dishes such as soups, stews, and salads. It can also be served alongside traditional Norwegian dishes such as lutefisk or rakfisk.

Storage and Reheating Instructions

Store leftover lefse in an airtight container in the refrigerator for up to 3 days. To reheat, place the lefse in a preheated oven at 180°C (350°F) for 5-10 minutes or until warmed through.

Nutrition Information

Calories per serving

Each serving of lefse contains approximately 150 calories.

Carbohydrates

Each serving of lefse contains approximately 30 grams of carbohydrates.

Fats

Each serving of lefse contains approximately 5 grams of fats.

Proteins

Each serving of lefse contains approximately 2 grams of proteins.

Vitamins and minerals

Lefse is not a significant source of vitamins and minerals.

Alergens

Lefse contains dairy and gluten.

Summary

Lefse is a moderate source of carbohydrates and fats, making it a satisfying and delicious treat.

Summary

Lefse is a delicious and versatile Norwegian flatbread that is perfect for any occasion. With its simple ingredients and easy preparation, it is sure to become a favorite in your household. Enjoy this classic Scandinavian treat with your favorite toppings and pair it with a variety of dishes for a truly memorable meal.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Lefse from Nordland. It was many years ago, when I was just a young girl living in a small village in Norway. My grandmother, who was a master in the kitchen, had just returned from a trip to Nordland and brought back this treasured recipe with her.

As she sat at the kitchen table, carefully writing out the ingredients and instructions, I watched in awe. The recipe called for simple ingredients - potatoes, flour, butter, and a touch of sugar - but the magic was in the technique. The potatoes had to be boiled and mashed just right, the dough rolled out thin and cooked on a hot griddle until it was golden and crispy on the outside.

My grandmother explained that Lefse was a traditional Norwegian flatbread, often served with butter and sugar, or as a wrap for savory fillings like meat and cheese. It was a staple at special occasions and holidays, a dish that brought families together around the table.

I was eager to learn how to make Lefse myself, so I watched closely as my grandmother kneaded the dough and expertly flipped the delicate rounds on the griddle. She had a knack for knowing exactly when each piece was ready, and I marveled at her skill.

After hours of practice and many failed attempts, I finally mastered the art of making Lefse. The smell of the warm bread cooking on the griddle filled the kitchen, and I felt a sense of accomplishment knowing that I had learned a recipe that had been passed down through generations.

Over the years, I have made Lefse countless times, each batch better than the last. I have shared the recipe with friends and family, passing on the tradition of this beloved Norwegian dish.

One of my favorite memories of making Lefse was when my own children were young. They would eagerly help me roll out the dough and take turns flipping the bread on the griddle. It was a messy, chaotic affair, but one filled with laughter and love.

As my children grew older and moved away, I continued to make Lefse, always thinking of them as I rolled out each round of dough. It became a way for me to stay connected to my family, even when we were miles apart.

Now, as I sit in my kitchen, surrounded by the familiar smells of potatoes and butter, I can't help but think of all the memories I have created around this simple recipe. From my grandmother's kitchen in Nordland to my own home here in America, Lefse has been a constant in my life, a reminder of the love and tradition that bind us together.

And as I pass on this recipe to my grandchildren, I know that the legacy of Lefse from Nordland will live on for generations to come. It is a recipe that transcends time and distance, a taste of home that will always bring us back to our roots.

Categories

| Buttermilk Recipes | Light Corn Syrup Recipes | Norwegian Appetizers | Norwegian Recipes | Pancake Recipes | Simple Syrup Recipes | Wheat Flour Recipes |

Recipes with the same ingredients