Lefse is a traditional Norwegian flatbread that is made with potatoes, flour, butter, and cream. It is a thin, round, and flexible bread that is often served as a side dish or snack, and it is typically eaten with fillings such as cheese, butter, sugar, or cured meats.
To make lefse, the potatoes are boiled and then mashed until smooth. The mashed potatoes are then mixed with flour, melted butter, and heavy cream to form a dough. The dough is divided into small balls, which are then rolled out into thin rounds using a lefse stick or rolling pin.
The rolled-out lefse is then cooked on a griddle or stove top until it is lightly browned and slightly crispy. Once cooked, the lefse is stacked and kept warm until it is ready to be served.
Lefse is a popular food in Norway and is often served during special occasions and holidays, such as Christmas and Easter. It is also enjoyed in other countries with Norwegian heritage, such as the United States.
Lefse can be stored in the refrigerator or freezer and reheated before serving. To reheat lefse, it can be placed in a dry frying pan over medium heat for a few minutes on each side, or it can be wrapped in a damp paper towel and microwaved for a few seconds.
I hope this helps you learn more about lefse! Do you have any other questions about this traditional Norwegian flatbread?
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