Gramma & Grampa Fjerstad’s Lefse

May 08, 2023May 8, 20230 4

Gramma & Grampa Fjerstad's Lefse recipe - a Scandinavian staple

by The Chefin Main

Prep

60 min

Cook

60 min

Ready In

120 min

Level

Intermediate

Rating

Ingredients

Nutrision Information

Servings Per Recipe

20-30 lefse

Calories

150-200

Sugar

1-2g

Fat

5-10g

Gramma & Grampa Fjerstad's Lefse is a must-try for anyone interested in Scandinavian cuisine. This traditional recipe has been passed down through generations, with slight variations depending on the family. Lefse is a staple in Norway, Sweden, and Denmark, and is often enjoyed during holidays and special occasions. The thin bread is usually served warm with butter, sugar, and cinnamon, or used as a wrap for meats and vegetables. It has a subtle potato flavor and is slightly chewy, making it a perfect comfort food for any time of the day.

Instructions

1.	Peel and boil the potatoes.
2.	Once they are cooked, drain and mash them.
3.	Add in the heavy cream, butter, and salt, mixing well.
4.	Let the mixture cool and then add in the flour.
5.	Knead the dough until smooth and roll it out into thin circles.
6.	Cook the lefse on a griddle and flip it over once it starts to bubble.
7.	Serve with butter, sugar, and cinnamon or your favorite filling.

PROS

Gramma & Grampa Fjerstad’s Lefse is a traditional and classic Scandinavian food that is perfect for a meal or snack.

It is versatile and can be eaten on its own or filled with your favorite toppings.

The recipe is simple and easy to make, with only a few ingredients needed.

CONS

The lefse can be time-consuming to make, especially rolling out the dough into thin circles.

It is also high in carbohydrates and calories, so it should be eaten in moderation.

HEALTH & BENEFITS

Although the lefse is not particularly healthy, it does contain some nutrients.
The potatoes provide complex carbohydrates, fiber, and some vitamins and minerals.
It is also a good source of energy for those who need it.

	5 lbs potatoes
	1/2 cup heavy cream ( not whipped )
	3/4 cup butter ( or margarine )
	1 tablespoon salt
	4 cups flour ( scant )