Norwegian Potato Lefse

Name: Norwegian Potato Lefse
Yield: 6
Cuisine: Noruega
Ingredients: 0.5 cups Wheat flour; 1 cup Wheat flour; 0.25 cups Butter; 14 tablespoons Butter; 3 lb Potato; 1 teaspoon Salt; 0.75 cups Sugar; 1 teaspoon Sugar; 1 tablespoon Double Cream

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Contains allergens

Cereales con glutenLeche

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 6 (estimated)

Nutrition facts

Protein4 %8 g
Carbs50 %89 g
Fat46 %36 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	702 kcal	213 kcal
Protein	8 g	2.4 g
Carbs	89 g	27 g
Fat	36 g	10.9 g

One serving is about 330 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty43/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Norwegian

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Side - Norway

Ingredients

120 ml Wheat flourOriginal: 0.5 cups
240 ml Wheat flour (1/2)Original: 1 cup
60 ml ButterOriginal: 0.25 cups
14 tablespoons Butter
1.4 kg PotatoOriginal: 3 lb
1 teaspoon Salt
180 ml SugarOriginal: 0.75 cups
1 teaspoon Sugar
1 tablespoon Double Cream

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Boil the potatoes. Peel the potatoes while still warm and run them through a potato ricer twice.
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Let the potatoes cool in an uncovered bowl in the fridge.
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Stir the salt, sugar, melted butter, and cream into the riced potatoes.
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Slowly add the flour and knead by hand until you get a good consistency. Don't add more flour than necessary! Roll the dough into a long sausage and divide into about 7 or 8 pieces if using an 18 inch griddle. If using a smaller griddle or frying pan, divide the dough into 10 – 12 pieces.
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Roll each piece into a ball and then press into a flat circle, using the edges of your hands to form the dough into a nice circle shape without any cracks. This is important, otherwise you won't get round lefser.
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Heat up your griddle on medium/high heat.
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Flour your rolling surface and roll the lefse dough into a large circle slightly smaller than your griddle or frying pan. Begin rolling with a smooth rolling pin, then switch to a corrugated rolling pin as the lefse gets thinner. Don't use too much flour, as then the edges can become hard.
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Roll the lefse onto your lefse stick and then gently unroll it onto your griddle. After a minute or two check the underside of the lefse for brown spots and then use the lefse stick to flip the lefse and cook on the other side.
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Use the lefse stick to remove the lefse from the griddle and place it in a folded damp sheet or tablecloth.