Is lefse always made from potatoes?
Lefse (Norwegian pronunciation: [ˈlɛ̂fsə]) is a traditional soft Norwegian flatbread. It is often made with potatoes, flour, butter, and milk, cream, or lard….Lefse.
| Lefse on a griddle | |
|---|---|
| Type | Flatbread |
| Main ingredients | Traditional: potato flour Variations: milk or cream, flour |
| Cookbook: Lefse Media: Lefse |
What is lefse made of?
Lefse is a humble sort of flatbread, made as it is from leftover mashed potatoes. Work in a little flour, roll it out flat, and cook it on the stovetop for dinner! This makes a thin and soft flatbread that's more substantial than a crêpe but more delicate and chewy than a flour tortilla.
What is the difference between lefse and Lompe?
Lompe is made with potatoes and is what you wrap your hot dogs in, and lefse is made with wheat flour and is eaten with butter, sugar and cinnamon.
What do Norwegians put on lefse?
BUTTER, SUGAR, ENJOY, SHARE Spread the butter on, sprinkle it with sugar (brown or white – I prefer brown sugar, but the lefse is definitely edible either way), roll it up, and enjoy!
Where is Mrs Olson’s lefse made?
Minnesota Mrs. Olson's Lefse is made in Minnesota. It is a family owned bakery that has been mixing up batches of lefse since 1959.
Where does lefse come from?
Norway What is Lefse? Lefse is a Norwegian original. Colorful stories carry it back to the time of the Vikings, but history shows potatoes first appearing in Norway some 250 years ago. On the traditional Norwegian homestead, enough lefse would be made at one time to last for up to a year.
Why was lefse made?
The history of lefse Just as the Norwegian flatbread was developed as a way to store food over the harsh winter months, lefse served a similar purpose. During the 19th century, the lefse was a popular way to store wheat or potato, which would otherwise be unusable.
What is the origin of lefse?
Lefse is a Norwegian original. Colorful stories carry it back to the time of the Vikings, but history shows potatoes first appearing in Norway some 250 years ago. On the traditional Norwegian homestead, enough lefse would be made at one time to last for up to a year.