Lefse
The soft potato flatbread of Norwegian celebrations: rolled tissue-thin, griddled, then buttered with cinnamon sugar and rolled — or wrapped around a hot dog at every festival. Ingredients: potatoes (russet), butter, cream, sugar, salt, flour; filling: butter, sugar, cinnamon.
What it is
The soft potato flatbread of Norwegian celebrations: rolled tissue-thin, griddled, then buttered with cinnamon sugar and rolled — or wrapped around a hot dog at every festival. Ingredients: potatoes (russet), butter, cream, sugar, salt, flour; filling: butter, sugar, cinnamon. Recipe: 1) Boil potatoes; rice them hot. 2) Mix with butter, cream, sugar and flour into a dough; chill overnight. 3) Roll balls out very thin with a grooved pin. 4) Griddle on a dry lefse grill until spotted. Serve: buttered, sugared, rolled and sliced — or as the festival pylsur wrap. Flavor: tender, buttery, sweet. History: potato lefse spread after potatoes reached Norway in the 1700s (older flatbreads were grain); the special rollers and grills are family heirlooms. See also: Fårikål, Pinnekjøtt.
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Questions we ask to fine-tune the help
To fine-tune the help to your situation, as the conversation moves forward we ask you:
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