Norwegian Lefse

Method

1. 1

   Cook the potatoes

   Bring the potatoes to a boil in a pan of cold water over high heat, then simmer for 15 to 20 minutes until a knife slides through easily. Drain well.

2. 2

   Dry the potatoes

   Return them to the warm pan over low heat for 1 minute, shaking gently, until the surface looks dry.

3. 3

   Mash and chill

   Off the heat, mash the potatoes until completely smooth, with no lumps. Stir in the butter, cream, sugar and salt until combined.

4. 4

   Chill the mash

   Spread the mash in a shallow dish and refrigerate for 30 minutes, until cold.

5. 5

   Make the dough

   Mix the cold mash with the flour in a bowl until a soft dough forms, using a light touch and stopping as soon as it comes together.

6. 6

   Heat the pan

   Heat a dry, heavy frying pan or griddle over medium heat for 3 to 4 minutes, until evenly hot.

7. 7

   Shape the rounds

   Divide the dough into 8 portions. On a generously floured surface, roll each portion into a very thin round, about 20 cm across, dusting lightly as needed so it does not stick.

8. 8

   Griddle the lefse

   Cook each round on the dry pan over medium heat for 1 to 2 minutes per side, until pale golden with scattered brown spots and the surface looks dry. Turn with a wide spatula.

9. 9

   Prepare the topping

   Mix the serving sugar with the cinnamon.

10. 10

    Butter and serve

    Brush each warm lefse with softened butter, sprinkle with cinnamon sugar, then fold or roll to serve. Keep cooked rounds covered with a clean tea towel so they stay supple.

Tips

• Dry the potatoes well after draining to help prevent sticky dough.
• Handle the dough lightly and stop mixing as soon as it comes together.
• Use just enough flour to keep the rounds from sticking, and turn them with a wide spatula.

Swaps

• Use milk in place of double cream.
• Use a neutral vegetable oil in place of the butter in the dough.

Storing

Keep cooked lefse covered with a clean tea towel and serve warm; refrigerate leftovers in an airtight container and rewarm briefly in a dry pan.