It's not aquavit, it's Norwegian Lefse!

Find your recipe here: adventuresineverydaycooking.co... What is Lefse? Lefse is a very thin traditional Norwegian potato flatbread (some call it a tortilla, or a crepe, or a pancake) that my family eats every year at our Lutefisk and Lefse family dinner (we also serve Swedish Meatballs). While I don't have the traditional rolling pin (or cloths), I wanted to show you that the only thing you really need is some parchment paper and some patience (you also need a potato ricer) to make Lefse!
Special equipment needed: Potato Ricer (affiliate Link): amzn.to/3oKIS3N
Norwegian Lefse
Ingredients:
* 10 pounds potatoes, peeled and cooked to soft
* ½ cup of melted butter
* ⅓ cup of heavy cream
* 2 Tablespoons of table salt
* 1 tablespoon white sugar
* 3 cups all-purpose flour
* more flour for rolling
Special Equipment:
* Potato Ricer
* Parchment paper
Directions:
* Put the hot potatoes through a potato ricer.
* Mix in your melted butter, cream, salt, and sugar.
Allow your mixture to cool to room temperature or place in the refrigerator overnight.
* When potatoes are completely cooled, stir in the flour. Test the dough for stickiness. If it’s too sticky, add more flour.
* Shape dough into 3 Tablespoon portions (the size of a golf ball). Allow them to rest for 5 minutes before rolling them out.
* Dust a piece of parchment paper with flour and place the dough in the middle. Lightly flour top of dough ball and place another parchment over the top. Lightly roll the lefse balls out into as round of a shape as you can manage. I can never manage that, so a rectangular oval works perfectly ;) Try to get the lefse to about 1/8 inch thickness.
* Cook on a hot (400 degree F/200 C) griddle until bubbles form and each side has browned. Or air fry on parchment squares at 400 for 8-10 minutes, turning halfway through.
* Place finished lefse between foil while you wait to serve.
#LefseRecipe
#AirFryer
#AdventuresinEverydayCooking
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[@heidikrupicka4319]

I love lutefisk And make about 20 pounds of lefsa every year with my dad. Love this video

[@harrygoodwin8998]

I to love lutefisk and lefsa totally awesome foods

[@AdventuresinEverydayCooking]

Maybe my family makes it wrong, but lutefisk has such a strong flavor, I just can't LOL.

[@harrygoodwin8998]

Mornin Heather lol ..well lutefisk is a bit different..any I’ve ever had was boiled ..( to get rid of a lot of the salt and..lye ,lol that used to be in it ) and while ummm..it has a wicked stench while it’s cooking ..the end result is always awesome..a bit of butter on it …mighty fine..😋😋😋😋😋😋

[@franciabaggaley6172]

Not something that I will ever make, but I sure enjoyed watching you do it!

[@AdventuresinEverydayCooking]

Glad you enjoyed it!

[@pixie123456100]

You could use the QC to make the boiled potatoes. So quick and so good.

[@AdventuresinEverydayCooking]

Yes! You really could.. but 10lbs of potatoes won't fit in my PC... but if I'm doing a smaller batch... for sure!

[@annettehowe2959]

I'd never heard of these, but they sound delicious! Do you happen to know the calorie content? And here's my crazy question... would it work if I used skim milk instead of heavy cream? And the ricer!! Pampered Chef needs to make one of those. 😂

[@AdventuresinEverydayCooking]

Yes they do. LOL I'm sure they would work using skim, just changes the taste a bit :)

[@heidikrupicka4319]

This year we made gluten free lefsa and it was so yummy almost better but real hard to roll out since no gluten lol

[@AdventuresinEverydayCooking]

Which flour did you use?

[@heidikrupicka4319]

Just some gluten free flour that was 1 to 1 measurements. I didn't want flavored flour like coconut or anything or mess with doing math when measuring lol

[@IceManOregon]

I've been making lefse of a years, I am of Norwegian heritage. Question- I can't find on the Internet. I've seen Minnesotans in 1968 videos eating lefse at dinner time, loading up the lefse from their plates then folding it like a burrito, then pouring gravy on the top and eating it. Is this style of eating a Minnesota thing?

[@AdventuresinEverydayCooking]

You know, that is a great question. That is how my family does it too, but most of them are in the Bay Area (California). Maybe it was a regional Norwegian thing?

[@IceManOregon]

@@AdventuresinEverydayCooking I've seen in minn on old VCR recording, might be a family thing. Always wondered how old Norwegians ate it. Other than with sugar and butter