Lefse is a Norwegian flatbread made using potatoes. This Lefse recipe is very simple and makes 8 large lefse or 16 smaller ones. Written recipe at www.thebreadkitchen.com/recipe...
I love her voice. Reminds me of my Icelandic aunt. She made the best smoked fish and potato bread. I used to roll the two together like a meat wrap or burrito and eat them anywhere.
My Scandinavian maternal Grandmother would allow the lefse to dry and then she would store in a container and then when we wanted some she would wet a lefse sheet with hot water, lay on a towel to blot dry and then she would cover with butter then sprinkle with cinnamon sugar. Now I make lefse and my family loves it.
Thank you so much for posting this!!! I have been wanting to make them for quite awhile now! Two weeks ago I bought a lefse stick to turn them with. I love how you show us how to make them without special tools!! Thank you so much!!
This takes me back to my childhood.. My mum used to make 'Potato pancakes' with leftover potato from the day before... more or less same method but used 'top of the milk' rather than cream....We didn't realise it was posh Norweigian nosh!..... I use more or less the same recipe but roll out a little thicker and cut into small ( blini ) sized rounds with cream cheese or other delicious stuff on top ..... nice for supper. Thank you Titli
Great recipe you've got there! Lovely video! As a Norwegian, I'm glad to see other people in the comment section liking this. Most tourists only hear about the weird Norwegian food that most Norwegians don't even like (try googling smalahove and rakfisk), and miss out on this - the good stuff! I really recommend trying it with butter, sugar and cinnamon, or perhaps a slice of smoked Norwegian salmon! Delicious :)
+Gina T. I can relate to the weird foods, being that my dad is from Iran. This Norwegian bread reminds me of Iranian lavash bread. Although this Lefse looks like it might taste even better lol. I'll look into more Norwegian food. Always good to experiment with different cultures' cuisine. I find that there's always at least one dish evberyone enjoys from around the world.
lol my Norwegian motherinlaw also taught me to make the cream cookies ohhhhhh yummy (forget what they were called ;) but my pappybear also loved her ludefisk......bleeeeck lol but I did try the Blood Sausage and after seeing his auntie make it I realized the pork blood was only a small part of it and it was DELICIOUS !!!
My great grandmother used to make the most delicious lefse. nothing beats her homemade cinnamon rolls and lefse. Her cringlas are to die for. It always seems the Norwegians and Scottish can bake.
I am second gen Canadian Grampa from Finland. Her name sounds more Finnish but I truly could not tell you honestly. Very British sounding Voice which is delightful. Thank you for the recipie, I make Rieska which is similar but a little thicker. From what Gramma said. Thank You
I'm so happy to see that lefse can be made without all the special equipment. I'm going to try making it for my mother who has moved across the country to be near me in Kentucky, leaving behind her lefse-making friends in Montana. I think she will appreciate the taste of home.
I love the simplicity of the supplies used to make the lefse and the well-explained recipe! I feel that I am ready to try to please my Norwegian husband.
I can't tell you how happy this makes me! Thank you so much, and I can see you went all out on the recipe! Usually we make it with milk, but in the holiday season cream or sour cream is preferred. You should try the sour cream once! Great video.
Much to my dismay as I am a HUGE fan of different breads from around the world but it seems I am gluten intolerant, do you think I could replace the wheat flour in this bread with either one or a combination of Potato, rice, corn or tapioca flour?
How lovely! In Norway we often eat this sort of potato lefse with pølse (frankfurter-like sausage). We also have lefse made with flour, sour milk and baking powder, which are left to dry completely after cooking; they get rehydrated with a bit water, then butter, sugar and cinnamon are added before rolling them, and we have them with coffee. Delicious!
That lefse is fantastic! It should be a big Norwegian export article some day. Like Wasa Knekkebrød is for Sweden. I am sure the rest of the world would love them as much as we do. Here is a link with a description of that dry lefse (Vestlandslefsa), if someone wonders what that are: mylittlenorway.com/2009/07/right-on-lefse/
you need to get a lefsa roller with the ridges it helps a lot with texture .I love my motherinlaws lefsa with just a bit of butter my family likes itwith sugar too
You make lefse nearly as well as my Norwegian bestemor used to! Well done! I did have to chuckle, however, at what she would have thought of spreading a dollop of Marmite on the lefse. :) I suppose if lutefisk is part of the holiday tradition, Marmite wouldn't be too much of a problem? ;) Thank you for the video.
Funny. There's a similar recipe called fazzini, typical of a valley in Liguria, Italy. They're made the same way but rolled thicker, cut in lozenges and served with an onion and garlic sauce, or with pesto.
Thank you for the lovely Video and nice people here. I have just one question is this kind of flat bread can roll it ? it doesn't break ? waiting to hear from you or anyone has an answer. Takk for den herlige videoen og hyggelige mennesker her. Jeg har bare ett spørsmål er denne typen flatbrød kan rulle det? det bryter ikke? Venter på å høre fra deg eller noen har et svar
My grandmother used to make these when I was a child. They are the best ever! But your recipe must be an enriched one. Normally they are made with only potatoes, flour and salt. But I did some search on google in Norway, and yes, there are also recipes with butter and cream. But the old fashioned ones are just simple with 3 ingredients. My grandmother used a meat grinder, and grinded the potatoes together with the flour. Twice, I think. We can buy these in stores as well. They are very tasty, but not as good as homemade. I am a Norwegian living in Norway, by the way. They have something similar in Sweden, called tunnbröd. They are horrible! They are without potatoes, and not tasty at all. More like a tortilla. So you should stick to the Norwegian recipe. And in Norway, it is very common to get these served with hot dogs. The hot dog is rolled in potato lefse. Really delicious! If you can get Norwegian brown cheese, that is also really nice. Spread them with lots of butter and slices of brown cheese, and roll them up. Potato lefse is really healthy as well. Or, well, if you compare them to regular white bread or tortilla. The amount of potatoes are very high, and potatoes are better for you than wheat flour. Potato lefse are low-gluten and with less carbohydrates. Maybe higher in vitamins and minerals as well. But I'm not an expert on that. If you use scrubbed, unpeeled potatoes, that can raise the nutrition value a bit.
Please can you tell me where you bought your spatula. I looked in almost every stores and I could only found the stainless steel one..I am desperate to get the plastic one. Thank you.
@@zarabees2123 I'm shocked that anyone would preference plastic over stainless steel, I can understand if it was wooden as wooden baking tools have a great deal of benefits and they just feel good for the environment.
Hi Titli, much to my dismay as I am a HUGE fan of different breads from around the world and why I love your channel, but it seems I am gluten intolerant, do you think I could replace the wheat flour in this bread with either one or a combination of Potato, rice, corn or tapioca flour and still have the bread work as its a flat bread and presumedly doesn't need the stretch that gluten offers?
No, absolutely not! Sweet potatoes will give a totally different flavour. Maybe tasty, I don't know. But that would for sure not be Norwegian potato lefse.
Like lefse humor? Check out Sven the Cat's lefse making episode of his cooking show in "The Cats of Laughing Thunder in The New Businesses Adventure" (Amzn)
All sorts of flour, I guess. I don't think the whole country made lefse anyway. I am not sure. But in the north, conditions are not perfect for grain cultivation. So I don't think they made much lefse. But I am not sure about that at all.
Fan Made Videos Ordinary flour. R Thommasen. I guess you drink coffee? Do you grow it yourself? The people of the north imported the goods they needed. You also could grow barley and oats in the north in medieval times. Better climate.
+Samuel Liebermann If you were eating tacos, and asked a Norwegian for a tacolefse, he'd understand what you were talking about and hand you a tortilla. And in fact, tortillas are a type of lefse by Norwegian kitchen standards. They can be made with or without potatoes, and there are thin and thicker versions about too.
Yes, tortillas are a type of simple lefse. But not very good at all, actually horrible unless deepfried to tortilla chips. Can not be compared to any Norwegian lefse at all. Everything that is relatively flat and soft is a lefse, I guess. And everything that is totally flat and hard is a flatbrød (flat bread). And everything that is flat and hard but puffed up is a knekkebrød (crispbread). And everything that is soft and puffed up is brød (bread). But we don't call pancakes and waffles for lefse. A neighbour that is a little confused because she is very old, said this when her granddaughter gave her potato chips: - Oh! This was a tasty flatbrød!
Yes, you are right. And the Norwegian donuts (smultringer) are 5000 times better than other donuts, at least. I don't like donuts at all, maybe because I compare them to Norwegian smultringer all the time.
There are different cultures from around the world that use potatoes in there food. Their is nothing wrong with that! I bet you wouldn't say that about them.
