Jump to Recipe This post may contain affiliate links.See my disclosure policy.This traditional Norwegian Lefse recipe creates those irresistibly soft, tender and flavorful potato flatbreads that are so delicious served with both sweet or savory fillings! Enjoy them hot off the griddle or freeze them for up to 6 months.

Norwegian Potato Flatbread I love flatbreads in all their varieties and today I’m sharing a personal favorite with you that is also a nod to my Norwegian heritage on my dad’s side: Potato lefse! What is Lefse? Lefse, also called lefsa, is a traditional Norwegian flatbread that resembles a thick crepe and is made with riced potatoes in addition flour, butter and cream for a rich flavor and texture.It’s also found in some regions of Sweden where it is known as läfsa or löfsa.Some variations omit the butter and/or cream, some include aniseed, some are made extra thick and served like cake.

There are likewise variations that don’t use potato (which weren’t introduced until the 18th century), including hardangerlefse which is dried so that it keeps for months.The recipe I’m sharing with you is for potato lefse, called potetlefse, and is probably the most popular variation, particularly among Nordic descendants in the United States.Lefse are served in a number of ways, the most popular of which is to spread them with butter, sprinkle them with cinnamon sugar, and roll them them.

Other popular fillings include cheese (

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