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

FAQs

Do you eat lefse warm or cold? ›

Serve lefse warm or at room temperature, spread with softened butter and rolled into a cylinder or folded into quarters. Add sugar or cinnamon sugar for a sweet treat.

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

The most quintessential way to eat lefse is to spread it with sweet butter, sprinkle with cinnamon and sugar, and then roll it up. This is makes an afternoon snack of surpassing quality.

Olson's Lefse comes in a resealable bag and can be kept at room temperature for up to 2 weeks. Lefse will tend to dry out, so for longer storage place in refrigerator or in freezer. Stores frozen up to 6 months.

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

Lefse has a long-standing history as a traditional food in Norway, and it remains about as popular today as it was a hundred years ago.

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.

Pjalt is a soft round cake, often served with butter and a delicious Norwegian cheese. The traditional Røros area is well known for its local food, from dairy products to reindeer meat, and the locals all have their own version of pjalt. Here, lefse is also often called lemse.

Rubbery lefse is due to too much flour and overworked dough. If you find that your lefse dough is a bit sticky try placing it in the fridge to cool before you decide to add more flour. And be careful not to overwork your lefse dough, this will break down the gluten and make your lefse very tough.

They're traditionally served with butter and a sprinkle of sugar, but I also enjoy them with some smoked salmon, sour cream, and fresh dill. My other favorite topping combo is butter and some kind of berry jam and sour cream.

Can you use a tortilla press for lefse? ›

You can even use a tortilla press instead of a rolling pin if you're somewhat intimidated in the kitchen. I won't judge! Although lefse is a classic Christmastime dish loved throughout Norway, I think you could make it for a variety of occasions.

The most obvious difference is the shape; lefse are normally rectangular and folded, while potetkake are small and round (like small crepes). In potetkake the main ingredient is potatoes, with just a little flour. While lefse is mainly flour, sometimes with potatoes like I mentioned.

It will stay fresh in the refrigerator about 3 days. How long does the lefse last in the freezer? Lefse will keep in the freezer for several months. You can freeze it in the package we ship it.

If it will be longer than a week, put it in the freezer. Our lefse freezes beautifully and you can freeze it for up to six months, even if it has already been frozen once before.

The potato mixture needs to be refrigerated overnight (and up to 2 days). Make the dough just before you cook it. The lefse are best served fresh and warm, but they can be wrapped between layers of plastic wrap and refrigerated for a few days or frozen for longer-term storage.

Refrigeration is suggested because of the perishable nature of lefse, especially those recipes containing dairy products. Before packaging your lefse, make sure that your sheets are completely cooled; any heat retained will cause condensation in your packaging which gives you soggy lefse.

Lefse is a soft version of flatbrød, often made with a few more ingredients, like milk and butter. We use it to wrap all the goodies together – just like a tortilla.