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Lefse on a hot griddle

Soft potato flatbread, the everyday Norwegian camp staple. Roll thin, cook on a flat steel pan or directly on a takke. Spread with butter, sugar, cinnamon — fold and eat.

4 servings40 minMedium

Ingredients

  • 500g cold mashed potatoes
  • 150g flour
  • 2 tbsp butter, soft
  • 1 tsp salt
  • Butter, sugar, cinnamon to serve

Steps

  1. Mix mash, flour, butter and salt into a smooth dough
  2. Divide into 8 balls, rest 10 min
  3. Roll each as thin as paper on a floured board
  4. Dry-cook 60 sec per side on a very hot griddle until brown spots form
  5. Stack under a clean towel so they stay soft
  6. Serve spread with butter, sprinkled sugar and cinnamon, then folded

🏕 Tent tip

No takke? A cast-iron pan works — wipe between batches with a dry cloth, never oil. Cold leftover potatoes from yesterday's dinner are the best base.