Recipes Bread Quick Bread Recipes Norwegian Potato Flatbread (Lefse) 4.9 (11) 9 Reviews 5 Photos This recipe is my take on Norwegian potato flatbread (lefse). Without really knowing what I was doing, these came out delightfully tender, supple, almost fabric-like in texture, and tasting deliciously like something between a crêpe and a potato pancake. 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. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on January 29, 2025 Save Rate Print Share Add Photo 5 5 5 5 Prep Time: 20 mins Cook Time: 1 hr 35 mins Additional Time: 3 hrs Total Time: 4 hrs 55 mins Servings: 8 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 1 large russet potato 1 ½ tablespoons unsalted butter ¼ cup heavy cream 1 teaspoon salt, or to taste 1 teaspoon white sugar 1 cup all-purpose flour, or as needed Directions Preheat the oven to 400 degrees F (200 degrees C). Line an oven-safe skillet or baking pan with aluminum foil. Poke potato skin all over with a knife; place in the prepared skillet. Cook in the preheated oven until very tender and easily pierced with a knife, about 1 hour. Set aside until cool enough to handle but still very warm. Scoop potato flesh into a bowl; mash with the back of a spatula until smooth and no lumps remain. (You can also use a potato ricer.) Add butter; stir until melted and combined. Stir in cream, salt, and sugar until smooth. Cover bowl; refrigerate until chilled, about 2 hours. Stir in flour, in several additions, until dough can be kneaded by hand, adding enough flour to form a soft, but not too sticky, dough. You need to be able to roll it out fairly thin without it falling apart. Wrap dough with plastic wrap; refrigerate until chilled, about 1 hour. Divide dough into 8 portions. Dust each portion with flour and roll out on a well-floured kitchen towel to 1/8-inch thick, or thinner. Heat a very lightly buttered nonstick skillet over medium-high heat. Add 1 lefse; cook, poking surface lightly with a fork, until golden brown blisters form, 2 to 3 minutes per side. Transfer to a plate; keep covered with a towel. Repeat with remaining lefse; stack onto plate. Serve warm. Chef's Notes: Your russet potato should weight about 18 ounces raw, which yields about 12 ounces once cooked and scooped.Feel free to substitute regular whole milk for cream if preferred.I hear from my Norwegian friends that you can freeze these and reheat them when you want them. I Made It Print Nutrition Facts (per serving) 139 Calories 5g Fat 21g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 139 % Daily Value * Total Fat 5g 7% Saturated Fat 3g 16% Cholesterol 16mg 5% Sodium 297mg 13% Total Carbohydrate 21g 8% Dietary Fiber 1g 5% Total Sugars 1g Protein 3g 5% Vitamin C 9mg 10% Calcium 14mg 1% Iron 1mg 6% Potassium 217mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.