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Last Updated on June 2, 2015 by Chef Mireille

Scandinavian Potato Flatbread

Blogging Marathon #32
Theme: Miscellaneous – Street Food

On an episode of the Travel Channel’s Street Eats, I was able to get some insight into some of the street food of Northern Europe, like Stockholm’s famous tunnbrodsrolle, a flatbread stuffed with butter, mashed potato, ketchup, hot dog, shrimp salad and lettuce. Now isn’t that a mouthful!  I took notes and there are several on the agenda for me to reproduce. One were these potato flatbreads, eaten with butter and sugar in Norway.

Lefse (adapted from here)

Serves 8

  • 5 1/4 pounds potatoes, peeled
  • 1/4 cup + 1 teaspoon butter
  • 1 1/2 teaspoons salt
  • 1 1/2 teaaspoons sugar
  • 2 tablespoons plus 2 1/2 teaspoons heavy cream
  • 1 1/3 cups all purpose flour
  • extra butter and sugar, for serving

Place the potatoes in a pot with enough water to cover. Boil until tender. Pass the potatoes through a ricer.
Using an electric mixer, beat the potatoes with the cream, butter, sugar and salt until smooth and creamy.

Leave to cool to room temperature.
Add the flour to form a dough. Divide dough into 8 equal portions.
Heat a griddle.
Place parchment or waxed paper on a cutting board and sprinkle with flour. Roll into a 1/8″ thick circle and flip onto hot griddle.

Cook for a few minutes on each side, until slightly browned. Turn onto a plate with a damp towel on top.


  • This is a very soft dough. It is very difficult to flip. I used a large spatula for the first three, but after that it started to become difficult, even when I added a little butter to the griddle so that it wouldn’t stick. Finally, I had to flip it over onto a plate. Then flip onto another plate so that the uncooked side was face up. Place the griddle on top of the plate. Flip back over so that the uncooked side is face down on the griddle. Place back on the stove and cook the other side.

  • When you remove the lefse, it will seem like it is very soft and will fall apart. After it cools for a few minutes, this will change and it will become the consistency of a thin breakfast pancake.

Spread a little butter and sprinkle a little sugar on top to serve.

Scandinavia Potato Flatbread

They are incredibly soft and fluffy. While delicious the traditional way with butter and a sprinkling of sugar, they also tasted just as good with a sprinkling of salt and ketchup.

…linking to What’s With My Cuppa hosted by Avika & Kid’s Delight hosted by Nisha

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32


Chef Mireille


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  1. This reminds me or Irish potato pancakes, also called slim, which are made by mashing potatoes with your choice of additions, then add enough flour that you can roll them out easily. Dry cook in a skillet. If they are too wet add more flour.
    The big difference with Slim is that it gets cooked twice, or three times if you count boiling the potatoes. You can make a huge stack and store them in the fridge. When ready to eat, they get fried up in bacon fat, becoming crispy and incredibly delicious.
    I used to make these for camping trips. They are dry enough to keep several days without refrigeration. My stack of slim, a jar of bacon fat, and my cast iron skillet. The smell invariably attracts others, who quickly offer to trade some of whatever they are cooking 🙂

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