Lefse
Traditional Norwegian flatbread made with potatoes.
Lefse is a traditional soft Norwegian flatbread, also found regionally in Sweden. It is made with riced potatoes, can include all-purpose flour, and includes butter, milk, cream, or lard. Cooked on a large, flat griddle, lefse is prepared with special tools such as a potato ricer, long wooden turning sticks, and grooved rolling pins. It is a staple of Scandinavian-American holiday tables, especially around Thanksgiving and Christmas, and is often served with lutefisk or as a sweet treat with butter and sugar.
- Origin
- Norway (also Sweden)
- Type
- Flatbread
- Main Ingredients
- Riced potatoes, flour, butter, milk/cream/lard
- Cooking Method
- Griddle
- Notable Variations
- Tynnlefse, Tjukklefse, Potetlefse, Lompe, Møsbrømlefse, Nordlandslefse, Anislefse, Hardangerlefse
- Cultural Significance
- Traditional accompaniment to lutefisk; popular at Christmas and Thanksgiving among Scandinavian Americans
Lore & Background
Lefse has significant regional variations in Norway. Tynnlefse ('thin lefse') is rolled with butter, sugar, and cinnamon. Tjukklefse is thicker and served with coffee. Potetlefse is similar to tynnlefse but made with potatoes. Lompe, a smaller version, is often used as a hot dog bun, especially on Norway's Constitution Day. Møsbrømlefse from the Salten district is eaten with a sweetened brunost sauce. Nordlandslefse is a chunky small lefse made with butter, syrup, sugar, eggs, and flour, originally created for fishermen. Anislefse from Hordaland is stained with whole aniseed. Hardangerlefse is made from yeast-risen Graham flour or whole wheat flour, with egg yolks and buttermilk, and can be dried and stored for months.
Reader's Guide
Lefse holds a significant place in Scandinavian-American heritage, particularly in the Midwest and Pacific Northwest. Norwegian immigrants brought the tradition, and potato lefse became prevalent in the United States due to successful potato crops. During World War I, Americans were encouraged to eat potatoes to support troops, and lefse was eaten with gusto. Today, family gatherings for lefse-making preserve the tradition, and lodges like the Sons of Norway teach younger generations. Lefse is found in grocery stores in states such as Minnesota, North Dakota, South Dakota, Iowa, Wisconsin, Oregon, Alaska, and Washington. Festivals like the Lutefisk and Lefse Festival in Fargo and the Lefse Fest in Fosston celebrate the flatbread. The world's largest lefse was made in Starbuck, Minnesota, in 1983. While some rumors claim lefse sustained Vikings, potatoes were not introduced to Norway until long after the Viking era.
Did You Know?
- Lefse is traditionally cooked on a large, flat griddle and requires special tools like a potato ricer and grooved rolling pins.
- Hardangerlefse can be stored without refrigeration for six months or more if kept dry.
- The town of Starbuck, Minnesota, is home to the world's largest lefse, made on July 1, 1983.
- Lompe, a smaller version of potato lefse, is often used in place of a hot dog bun and is popular on Norway's Constitution Day.
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