Norwegian Potato Flatbread (Lefse) - Food Wishes

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  • Опубликовано: 13 дек 2024

Комментарии • 1,5 тыс.

  • @foodwishes
    @foodwishes  4 года назад +21

    Check out the recipe: www.allrecipes.com/recipe/278136/norwegian-potato-flatbread-lefse/

  • @kylekornkven
    @kylekornkven 4 года назад +124

    My wife (who makes about 150 lbs of lefse a year) said you probably set a world record for the smallest amount of lefse ever made.

    • @rachaelhoffman-dachelet2763
      @rachaelhoffman-dachelet2763 2 года назад +6

      I was fascinated by the one potato’s worth of lefse concept! We usually do 30# of potatoes per session.

    • @eclairtreo
      @eclairtreo Год назад +6

      Hahaha yeah. I thought the same thing. Adorable though. Love this guy.

    • @bluegillbum3165
      @bluegillbum3165 Год назад

      😂

  • @markstinson4434
    @markstinson4434 4 года назад +717

    Chef John: "First thing, let's bake a potato." My Norwegian Grandma: "get those leftover mashed potatoes out of the fridge. We're doing lefse." Good eatin' either way.

    • @JakeLovesSteak
      @JakeLovesSteak 4 года назад +108

      Leftover mashed potatoes don't exist in my house...

    • @The_Gallowglass
      @The_Gallowglass 4 года назад +40

      @@JakeLovesSteak Same here. We make a ton and they all get devoured. I usually would make pierogi the next day with leftover mashed potato, but it's a rare happening.

    • @botheredwithknots-Sandra
      @botheredwithknots-Sandra 4 года назад +18

      OMG! Literally just thinking this afternoon, what could I do with these leftover mashed potatoes!! 😄

    • @SeaDadLife
      @SeaDadLife 4 года назад +25

      Sandra Marks IMO they are actually BETTER when made with leftover mashed potatoes.

    • @arthas640
      @arthas640 4 года назад +41

      If you dont have a gunny sack of potatoes in your garage or cellar, and a bowl full of leftover potatoes in the fridge, are you even Norwegian?

  • @rachaelhoffman-dachelet2763
    @rachaelhoffman-dachelet2763 2 года назад +15

    I want to put in a word for ricing your potatoes, and even double ricing them! We peel, boil, rice, and mix in the butter and cream (not milk!) then chill in the fridge overnight. On day two we rice the cool mixture again, then mix in the flour. But we’re Minnesotans with all the gear, and we usually do 30 pounds of potatoes at a time. Lefse is usually a team sport, spouses, siblings, or parent and child.

    • @loisfoster5031
      @loisfoster5031 9 месяцев назад +1

      Ricing really makes a difference!

  • @bansjoslave2
    @bansjoslave2 4 года назад +1150

    Hot tip from Norway: Use a lefse instead of a bun for your hot dog.

    • @SecondEvilEx
      @SecondEvilEx 4 года назад +22

      Sounds bomb

    • @AuntamedWolf
      @AuntamedWolf 4 года назад +39

      That sounds great, fill some chili and cheese in there too, before you wrap it like a burrito

    • @losttribe3001
      @losttribe3001 4 года назад +21

      Tusen takk

    • @misschristiner
      @misschristiner 4 года назад +22

      That’s what we did when we went to a bbq in Norway with friends and it was so good!

    • @irxess
      @irxess 4 года назад +73

      And if you want to eat it the butter and sugar way, don't forget the cinnamon!

  • @PropunKla
    @PropunKla 4 года назад +260

    Potatoes and Bread at the same time?!?! You know the way to my heart.

    • @arthas640
      @arthas640 4 года назад +14

      The sign of a true Scandanavian is cramming as many carbs and fats into one dish as possible. Nana would make lefse with homemade butter and serve it along with scalloped potatoes (butter, cream, sour cream, and 1-2 kinds of cheese) plus a meaty hot dish during dinner.

    • @recoil53
      @recoil53 4 года назад +2

      @@arthas640 No bread rolls with that?

    • @acouragefann
      @acouragefann 4 года назад

      @@arthas640 And she was probably a great addition to the scourge

    • @Grimy_Aaronarr
      @Grimy_Aaronarr 4 года назад +1

      Cottage pie on bread is really good

    • @arthas640
      @arthas640 4 года назад +2

      @@recoil53 there were probably rolls there, but they would have been a consolation prize for those too slow to stuff half a dozen lefse down their throats. That's why buttering these bad boys is key, you're gonna want something to lube their way down your gullet. Trying to call 911 is going to be difficult when a few of these puppies form a log jam in your esophagus. That's also why some people make little lefse tubes, a breathing hole comes in handy when you inevitably swallow one (or more) whole like you're a bloody anaconda.

  • @aprilialover125
    @aprilialover125 4 года назад +147

    Norwegian here: It is very common to spread with room temp butter and coat with sugar AND CINNAMON.
    If you want to make a buffet style lefse you can spread with cream cheese and top with smoked salmon/lox, thinly sliced red onions and arugula (or spinach). Or you can substitute the fish for salted smoked ham and the red onions for scallion or even leak.
    Most common ways these are eaten however is wrapped around a hotdog.
    Great vid tho. Been eating these my entire life and not once have I ever seen how they're made!

    • @Angela-5ft
      @Angela-5ft 4 года назад +3

      @aprilialover125 Butter, Cinnamon & Sugar Exactly how we use to eat them in Northern MN!

    • @bellevoor
      @bellevoor 4 года назад

      You're making me hungry, stop

    • @ameagari8003
      @ameagari8003 4 года назад

      Lompe!!!! Not lefse😭

    • @lottatroublemaker6130
      @lottatroublemaker6130 3 года назад +1

      And don’t forget cured ham... Even cheese would work.

    • @lottatroublemaker6130
      @lottatroublemaker6130 3 года назад

      @@ameagari8003 - Lompe is just small potato lefse.

  • @DvorahDavida5778
    @DvorahDavida5778 4 года назад +288

    Were there any lefse over? :-)))

    • @arthas640
      @arthas640 4 года назад +38

      I've been to Norwegian dinners and the only time I've seen leftover lefse are when you purposefully hide some from everyone else. My cousin didnt do a good enough job hiding his stash once and we all ate the ones he was going to take home.

    • @catherinegray1367
      @catherinegray1367 4 года назад +3

      Lefsovers? Nah...:-) you betcha!

    • @lukebaker7389
      @lukebaker7389 3 года назад

      Take my thumbs up and get out.

  • @vidareggum6118
    @vidareggum6118 4 года назад +36

    I love that you say «lefse» so many times!😄 Norway approves of this video!!👏

  • @deriamis
    @deriamis 4 года назад +9

    I've had this as a food wish for so long that I'd forgotten about it. Thank you, Chef John!
    The only - and I mean the *only* - gripe I have is that, while these lefse are delicious, they are much too thick. You should be able to see the pattern of the cloth through them when you roll them out. The amount of dough used here should make something like 18-24 lefse or more, depending on how pro and/or dangerous you're feeling on that day. The reason for all the expensive Norwegian lefse-making acoutrements you can buy from some websites is because they all help you make shockingly thin lefse much more easily with them than without them.
    Fortunately, while I was making the lefse inspired by this video, I developed a reasonably easy technique for making ultra-thin lefse without the specific gear, and I say this as someone who can barely roll out pie dough without it turning into a misshapen mass with holes torn in it. In addition to what is seen in this video, you will need: a French rolling pin, a silicone spatula with a reasonably long and thin handle (so, a cheap one), a griddle pan, and a pastry brush.
    1. Make sure you have enough flour on your rolling surface. Like, you should have an embarrassing amount of flour. You will probably need a cup and a half or more just for rolling by the end. Make sure you keep that surface well-floured, especially where the center of the dough will be.
    2. Flatten the lefse in the palm of your hand. The reason for using the palm is because you will naturally leave more in the center, which is what you want if you are going to roll them super-thin.
    3. Dust your lefse liberally with flour whenever you even think it looks like it maybe might start to stick to anything. This dough is very forgiving and can accept a large amount of flour without affecting the texture, so use it!
    4. Start rolling from the center outward, using no more pressure than what it takes to move the rolling pin. Change your angle to keep the dough round. Don't go all the way to the edges until you have made a few passes.
    5. Once the dough is starting to get flat, apply a little more pressure and start going all the way to the edges. Use your flour liberally here.
    6. Once you have the dough as flat as you dare - again, you should at least be able to see the pattern of the cloth underneath - lightly brush the excess flour off with the pastry brush.
    7. Hold the cloth and press the tip of the rubber spatula against it. Gently slide the spatula underneath the middle of the dough, being careful not to move it too suddenly. Do not touch the dough or you will almost certainly tear it.
    8. Once the tip of the spatula comes out the other side, use it as a second handle and take it over to your hot griddle pan.
    9. Starting at the farthest side, carefully lay the dough on the griddle pan and start "rolling" the spatula toward you to lay out the rest. Do not pull on the dough. If you get any wrinkles, just keep going. Again, do not touch the dough.
    10. Let the dough cook for a few seconds. If needed, fix any wrinkles after you lay out the dough by sliding the spatula under the dough and wiggling it a bit.
    11. Use the pastry brush to remove the excess flour from the top of the lefse. The lefse is much more resistant to tearing once it has cooked a bit.
    12. When you see the bottom starting to get brown, flip it with a spatula and cook the other side. Try not to flip it into the flour.
    13. When the second side is cooked, move the lefse somewhere to keep it warm. I used a very low oven and a pan lined with paper towels.
    14. Between each lefse, brush the excess flour off of the pan. Don't try making the next while one is cooking unless this is a team effort because you will burn it. Just be patient. Once you have some practice, it only takes about 30 seconds to roll out another sheet.
    15. Enjoy!

  • @johnkjetil
    @johnkjetil 4 года назад +3

    My grandmother and her sister "Tante-Lill" have over 160 years of experience of baking lefse. They are are 91 and 94 years old. I have the secret of the recipte , and it's all about the potatoes. In America it's called "Blue Almond", but there is a difference of those cultivated in the "mountains" vs. the lowlands. My olds are getting slow, but i will try to get you the recipte of the true, thin, potato-flavoured origin of lefse. Thank you for your channel!

  • @Cinderoth
    @Cinderoth 4 года назад +52

    Lefse roll is so good. Smoked salmon and creme cheese rolled up in lefse. Yum.

    • @dax9431
      @dax9431 4 года назад

      ....add thin red onion slices, and capers!

  • @AnAppleWithEyes
    @AnAppleWithEyes 4 года назад +63

    Lefse, pickled herring, a little onion, maybe a smear of sour cream. So good

    • @arthas640
      @arthas640 4 года назад +6

      I prefer savory lefse over sweet lefse but I've had them with homemade strawberry, blackberry, or lingonberry jam before and they're crazy delicious. My norwegian grandma was a little weird and didnt like fish so she usually served them with butter and jam on the side, but these would be awesome with salmon locks, salmon roe, smoked salmon, or pickled herring too!

    • @steveg8322
      @steveg8322 4 года назад +1

      Ja!

    • @MarySanchez-qk3hp
      @MarySanchez-qk3hp 4 года назад +1

      David, Why not just buy it as schmaltz herring? The cream and onion are already in it.

    • @ninababy8
      @ninababy8 4 года назад +1

      David Beck omg! Sounds yum

    • @AnAppleWithEyes
      @AnAppleWithEyes 4 года назад +1

      Mary Sanchez: fair point. I’ve just always been partial to herring in wine sauce. Typically packaged with onion as well. To each their own though:) if chef John has taught me anything, it is “eat what you enjoy”:)

  • @Longeno55
    @Longeno55 4 года назад +208

    Even though John is an accomplished as well as masterful chef, he also has comedic wit and timing that are equally masterful. I wonder if he’s ever thought of doing stand up?

    • @nyworker
      @nyworker 4 года назад +26

      "Standup Cookedian"

    • @annajoie700
      @annajoie700 4 года назад +26

      He stands up all the time ... 🤭 I'll see myself out! 😫

    • @johnboyd7158
      @johnboyd7158 4 года назад +4

      Looks like he's 'standing up ' now! Combine humor with cooking = genius! MENSA should contact Chef John!

    • @joshhencik1849
      @joshhencik1849 4 года назад +5

      Of course he has, which is why he has over 3mil subs! Oh, and he also does a little cooking on the side. :)

  • @junejune9619
    @junejune9619 4 года назад +2

    My great aunt makes lefse for Christmas every year. Our family has Norwegian heritage and her lefse is one of the ways we stay connected to our history. It's everyone's favorite!

  • @tom_something
    @tom_something 4 года назад +133

    I've never burned my hand on the handle of a pan while taking it out of the oven. However, on many occasions I have burned my hand on the handle of a pan three seconds after taking it out of the oven. Listen to John: leave the towel on!
    You want to know when it usually happens? I'll take the pan out of the oven, with protection. And I'll set it down. And I'll think, "Handle's hot! Don't touch it!" And I need to flip something or stir it a little bit. So a grab a utensil and get to work. But now with all of this pushing, the pan is slipping and sliding around instead of holding still. So without any thought whatsoever, my free hand steps in to hold the pan steady. And that's how the free hand becomes the burned hand. The bunt hand? The burnt hand.

    • @vincentbecker7850
      @vincentbecker7850 4 года назад +1

      Im dealing with a burn right now

    • @rickyricardo4718
      @rickyricardo4718 4 года назад

      Just heard, immediately run cold water to stop the damage, then get egg white on a burn ASAP to minimize restoration time. Supposed to be miraculous.

    • @tom_something
      @tom_something 4 года назад +2

      @@rickyricardo4718 I wouldn't buy into that too much without reputable confirmation. Also, here in the US, I'm hesitant to expose damaged skin to raw egg. The way we handle chickens and their eggs here leads to potential exposure to harmful pathogens.

    • @re-de
      @re-de 4 года назад +1

      My fingers yesterday 😊😊 i have 4 🩹 bandages on and then returned to burn my other hand when the dish wasn’t done 😊😊😊

    • @juliemargar7444
      @juliemargar7444 4 года назад

      Explanation of the year👌

  • @Tazay
    @Tazay 4 года назад +4

    We do Homemade Lefse every year for Christmas. Family tradition that runs for literally generations. Everyone gets together one day a year just to make enough lefse for an army. One of my favorite things ever.
    I love you're bringing this to thousands of people that have never heard of Lefse! Your technique is very... Interesting to say the least! But its Lefse none the less! Great job!

  • @michaelhargis7036
    @michaelhargis7036 4 года назад +44

    I've made these using a sweet potato.... Wow! Hot smothered in butter and a dribble of syrup. Outstanding.

  • @jjbb987
    @jjbb987 4 года назад

    My Norwegian grandma made the BEST lefse. Out of 6 children, 12 grandchildren and assorted spouses only 2 of her son-in-laws came close to hers. It amazing how something so simple is so finicky to take from good to great. At Christmas we has a lefse table. Butter, granulated sugar, powdered sugar, both light and dark brown sugar, apple jelly, blueberry jam, lingonberry jam, lemon curd, sour cream, smoked salmon and dill cream cheese spread. All home made. Us kids would swarm that table and eat until we got sick. She had the special roller and no one was allowed to touch it unless she was present. Thanks for bringing back some great childhood memories.

  • @janinejohnson1898
    @janinejohnson1898 4 года назад +17

    I grew up with lefse. To honor my Norwegian father, we make this every Christmas Eve. You did a great job! Thanks for spreading the word about this delicious treat! And oh yeah sure about store bought lefse!!☮️

  • @intuitive_duck
    @intuitive_duck 4 года назад +2

    Looks pretty good. I just made lefse with my family. It was a whole event. The dough was mixed & rolled into balls the night before. (We riced the potatoes) The dough was pretty moist, cold. We had two cloth covered rolling stations & two lefse irons. We had the rolling pins with lines & a hatch patterned cloth over it. One lefse stick for cold & hot. Lots of flour. We used 3-4 bath towels folded the hamburger way to steam the lefse in. It can stay pretty hot for a long while! It freezes fantastically. Once cooled and ready to package I'd put some paper towels in the bag to absorb moisture. Eat them quickly (a few days) or freeze. My favorite way to eat it is with salted butter and light brown sugar. 💖💖💖 - Minnesota grown, North Dakota is my new home. 😊

  • @Chris-pw7ov
    @Chris-pw7ov 4 года назад +75

    As someone who grew up with lefse on the regular, seeing it described so plainly as "Norwegian potato flatbread" shook me a bit.

    • @MHarila
      @MHarila 4 года назад +6

      Lefse and flatbread in Norway are NOT the same thing.
      And these looks like lomper 😅

    • @christine55416
      @christine55416 Год назад +1

      @@MHarila agreed, I almost linked a recipe for flatbread and then thought he didn't need the snark

  • @arthas640
    @arthas640 4 года назад +6

    Congratulations John, this is the first video you've ever done that made me cry. My grandmother was Norwegian and this was her specialty, she made it for all kinds of special dinners when i was growing up and me and my cousins would fight over her lefse and her homemade sweet cream butter. She passed away last year and it p***ed me off to no end that one of my cousins ran off with a bunch of my grandmothers cooking stuff (which she promised to me before she died) like the 70+ years of handwritten recipe cards she'd made and collected from her sisters, mother, and other Norwegians and her special lefse rolling pins. I've kept a civil tongue with my relatives for my grandfathers sake (he's a peaceful man who's reaching his last days) but when he's gone I'm going to show my cousin exactly what kind of man I am, raise Holy Hell, and get those back so I can finally make Nana's Famous Lefse. I'm part Norwegian and part Scottish, I got the height of the Nordmenn and the temper of the Scotsman.

  • @brucealanwilson4121
    @brucealanwilson4121 4 года назад +11

    I grew up in MN, and although not Norwegian, I had friends that were.
    They always made it usin leftover mashed potatoes.

  • @tnguyen2302
    @tnguyen2302 4 года назад +1

    I live in Norway. What people often do here is to wrap a hotdog sausage, some potato salad, ketchup, and fried crunchy onion in a lefse. A sweet version, like you said, would be with cinnamon sugar and butter. Nice recipe, chef John!

  • @nickstark8640
    @nickstark8640 4 года назад +11

    My Grandfather used to make Lefse for us when I was a child. I haven’t heard anybody mention this tasty treat in ages. Yum 😋

  • @nalinir5092
    @nalinir5092 4 года назад +8

    Chef John, I love how you make ethnic recipes. Your tutorials make cooking look easy and enjoyable.

  • @davehanson637
    @davehanson637 4 года назад +11

    I'm crying like a baby just remembering watching my grandma make these and us kids fighting who gets the next one off the grill. We would put butter, cinnamon and sugar or her freezer jam or it and it was so good. Been along time and thanks for taking me down memory lane.

    • @odettegordonyo
      @odettegordonyo 4 года назад

      Dave Hanson what is freezer jam? PS it is good to have sweet memories (-8

  • @patphares6258
    @patphares6258 2 года назад

    Oh chef John… you’re one in a million! So enjoy your videos …your stellar humor. And, as a bonus, I always learn something new! Thank you for being you…

  • @Passionforfoodrecipes
    @Passionforfoodrecipes 4 года назад +24

    I'm glad I kept my eyes peeled for this recipe, looks flat out awesome!

  • @jacintateresa3428
    @jacintateresa3428 4 года назад +1

    I luv the sense of community around Chef John's recipes!!

  • @TheMoeShun
    @TheMoeShun 4 года назад +37

    I love you Chef John for making this! My grandma always makes is for Christmas and it's amazing, and don't forget to try it with butter and a bit of brown sugar.

  • @tommydodds3497
    @tommydodds3497 4 года назад +11

    We Minnesotans appreciate this, chef John! 👍🏻

    • @ljhendrickson2960
      @ljhendrickson2960 4 года назад +3

      Tom Dodds+++ You Betcha!!

    • @infallibleblue
      @infallibleblue 4 года назад

      I’m dating a Minnesotan and I’m from Cali...he said these are yummy.

  • @AvroAero1
    @AvroAero1 4 года назад +13

    Grew up with family making and eating them, we always add cinnamon as a topping or butter when it’s still warm

  • @EtzEchad
    @EtzEchad 4 года назад +3

    Lefse is one of my favorite treats during the holidays. You are correct that butter and sugar is the correct way to enjoy them.

  • @matthewharris5459
    @matthewharris5459 4 года назад +16

    I have been keeping score at home Chef John, you're definitely winning.

  • @SewAndTellwithDori
    @SewAndTellwithDori 4 года назад

    Oh, the happy memories!!!!! I remember the heavenly smell of the lefse cooking on the griddle in my mother's kitchen on Sunday nights. She'd use leftover mashed potatoes from our Sunday afternoon dinner. After rolling out the dough, she'd transport them to the stove griddle using the "lefse stick" she kept in the kitchen just for this purpose. :-) They'd never make it to the kitchen table. We'd slather the butter on them just before they got removed from the griddle. YUMMY!!!! Thank you so much for this video posting! Brought happy tears to my eyes. (Where did I grow up? San Diego, CA) Besides my mother's rolling pin, I got her lefse stick after she passed away.

  • @finflwr
    @finflwr 4 года назад +2

    As a child in Northern Norway, they were always served to me by my mormor with a butter, cinnamon and sugar filling. Happy memories : )

  • @nathandavidzipf
    @nathandavidzipf 2 года назад +1

    Thanks chef John for this simple way to make lefse! Every Christmas we have lefse with mashed potatoes and cod rolled up inside of lefse! It’s delicious with melted butter and garlic!

  • @melissaquinn1463
    @melissaquinn1463 4 года назад

    I have many fond memories of watching my aunt make lease for the holidays. She filled a jumbo round short bread tin ( you know, the blue one) and then fought it to Thanksgiving and Christmas, where she softened them between damp towels in the microwave and slathered with butter and cinnamon sugar. I will never forget snitching those yummy little pinwheels from the cutting board.

  • @kathleennorton6108
    @kathleennorton6108 4 года назад +17

    Lefse in the store is so thick. My family has a special lefse rolling pin in order to roll it out super thin. It is delicate and tender, not stiff at all.

    • @Ridiculina
      @Ridiculina 2 года назад

      There are as many variants of lefse as there are villages in Norway though. Some kinds are supposed to be quite thick, for examle lefse from northern Norway. They’re actually called tjukklefse (thick lefse), there are no potatoes in them, and I’ve seen recipes where they actually bake them in the oven, not on the takke/griddle. But tynnlefse (thin lefse) should be rolled out so thin that you can read a newspaper through it. So good on you for achieving that :-)

    • @ChinaDoll305
      @ChinaDoll305 2 года назад

      I had It for the first time fresh off the flat top sooooo good!

  • @MatrixDecrypted
    @MatrixDecrypted 4 года назад

    Wow can you believe chef john has been doing this food wishes channel for 13 years since 07' he is hands down the #1 chef on RUclips and yes I'm in including Ramsay love you chef john plz never stop

  • @NiaLin
    @NiaLin 4 года назад +40

    I had no idea Norwegians had their own “tortilla”! Love it when I learn about a food that’s new to me.

    • @rustknuckleirongut8107
      @rustknuckleirongut8107 4 года назад +7

      Another weird Norwegian thing is that Taco is basically our national dish now. Although I would guess we do them waaaay less spicy than the Mexicans mostly.

    • @kittyrosey7825
      @kittyrosey7825 4 года назад +3

      Nia Lin the rosettes Norwegians make are bunuelos like in Mexico. I think Leif Erickson made it further south than north america😀

    • @elcidbob
      @elcidbob 4 года назад +5

      Everyone has some kind of flat bread. Everyone.

    • @Mili-bedili
      @Mili-bedili 4 года назад +3

      Yeah every culture in the world has some kind of crepe/pancake/flatbread

    • @kennethcook9406
      @kennethcook9406 4 года назад +1

      @@elcidbob Except for us Americans (U.S.A.) We just steal everyone else's versions.

  • @bobbiknoll464
    @bobbiknoll464 4 года назад +2

    Minnesotan here. Totally self taught in lefse making. Yours looked better than my first attempt at making lefse.

  • @ojtheviking
    @ojtheviking 4 года назад +46

    I'm from Norway, and lefse is quite common here indeed! So awesome that you've made a video on this. I'd love to see your take on potetball one day (aka komle)

    • @CATOBOEING
      @CATOBOEING 4 года назад +2

      Komle, now we are talking!!!

    • @ojtheviking
      @ojtheviking 4 года назад +1

      @@CATOBOEING One of my favorites; grew up with it, but in the town I'm from, they call it potetball.

    • @ag6797
      @ag6797 4 года назад

      @@CATOBOEING I would love some potet ball with salted Lam.

    • @ag6797
      @ag6797 4 года назад +1

      @@ojtheviking yes you are right - I said potet ball, which wrong, but potetball is correct. Jeg er fra Romsdal.

    • @ojtheviking
      @ojtheviking 4 года назад

      @@ag6797 Jeg er fra Sunnmøre, så vi er praktisk talt naboer, haha. Bortsett fra at jeg flyttet til Hedmark i 2013.

  • @perottohansen5756
    @perottohansen5756 4 года назад +129

    Butter, sugar and cinnamon are the most common way in Norway

    • @cathie4668
      @cathie4668 4 года назад +1

      Yes we eat it that way to

    • @vhaarr
      @vhaarr 4 года назад +3

      This comment needs more upvotes, and Chef needs to see it!

    • @kjellakjella
      @kjellakjella 4 года назад +7

      Brunost all the way

    • @spy-v-spy1848
      @spy-v-spy1848 4 года назад

      I know right, totally treated it like a bagel at least he didn't make it into burrito.

    • @nick4leader
      @nick4leader 4 года назад +1

      Usually just use butter and sugar but I'll have to try the cinnamon

  • @vgullotta
    @vgullotta 4 года назад +11

    3:50 You are after all the chef John of how much more to pile on! =D you make me so hungry

  • @orsie200
    @orsie200 4 года назад

    My son-in-law is Norwegian. Lefse is served at all our holiday dinners. I’ve never made them, but I think I could, thanks to you, Chef John!

  • @teamfat666
    @teamfat666 4 года назад +174

    This is not a real Chef John video, it has been faked. He never got out the cayenne.

    • @monadi3146
      @monadi3146 4 года назад +6

      To 'Old Norwegians' there are only a few spices, salt and pepper . . . and then Parsly if you're 'Modern' *S* Ohh . . . and then Onion and other root vegetables *S* And a few herbs . . .

    • @lynnwilhoite6194
      @lynnwilhoite6194 4 года назад +2

      Yep, fake news!😁

    • @alwaysinblue
      @alwaysinblue 4 года назад +2

      LOL

    • @MarcyStuart5by5
      @MarcyStuart5by5 4 года назад +3

      Or used the "The Old Tappa Tappa".

    • @ralphhooker6019
      @ralphhooker6019 4 года назад

      You're right! I totally missed that.

  • @MrArdytube
    @MrArdytube 4 года назад +1

    I grew up with lefse made for Christmas mostly
    You did a great job.
    We did not poke before cooking and liked the resulting big bubbles
    Actually, we liked the brown spots cooked darker... to almost burned
    This adds a special flavor IMO
    the other thing.... these are delicious with a generous sprinkling of cinnamon sugar when you roll them up
    My moms friends competed to see who could roll the thinnest lefse
    The challenge is that the thinner rolling starts sticking to the towel
    As well as starting to use more flour and therefore dryer and tougher
    But THERE was the art

  • @Dr.Grafenberg
    @Dr.Grafenberg 4 года назад +7

    Floured towel tip is great chef! This is the answer to many of my problems! TY

  • @ellmusicaesmucho
    @ellmusicaesmucho 4 года назад

    This post means so much to me. My mom would make this every year. Two years ago she was diagnosed with ms. She went from cooking and leading a normal life to being bed bound in a matter of months. :(

  • @CATOBOEING
    @CATOBOEING 4 года назад +5

    I remember my grandmother baked lefser when I was young. Cheers from Oslo, Norway

  • @johnboyd7158
    @johnboyd7158 2 года назад +1

    Had a friend from a little town north of Minneapolis, "little Sweden ", who would gather all family and friends together to make lefsa. Fun and delicious, looked a lot like yours.

  • @shyogaming2378
    @shyogaming2378 4 года назад +3

    Thank you for this, my husband is Norwegian and this is one of the foods he misses the most. They are impossible to find in the uk. Definitely will be giving them ago.

  • @santtupiip
    @santtupiip 4 года назад +2

    We have something really similar in Finland called Rieska (or Perunarieska to be more precise), but we just use eggs instead of cream. Tastes amazing with cold smoked reindeer and cream cheese.

  • @elbentzo
    @elbentzo 4 года назад +42

    "Scoop and Mash" is my favorite 80's buddy cop TV show.

    • @corbelius6
      @corbelius6 4 года назад +1

      In my Bio-pic I want my "Mash" character to be played by William Shatner.

  • @rickyricardo4718
    @rickyricardo4718 4 года назад

    You are so timely Chef John!
    I bought some lefse today at $2 each. We’re going broke, our family loves lefse... we can do this! Tusen takk!

  • @StrayDogVideos
    @StrayDogVideos 4 года назад +6

    Actually, with the shape and size of these, I’d say they are more like “Lompe” than “Lefse” but who cares - These look amazing! Best hot dog wrappers, too! I grew up on these in Norway and they can be hard to find in the states. I will definitely give this recipe a try. Thanks for making this video!

  • @-----REDACTED-----
    @-----REDACTED----- 4 года назад

    I really appreciate that John’s regional recipes are usually so close to the originals that you usually find people from those regions commenting their approval.

  • @TheEightfoldPath_
    @TheEightfoldPath_ 4 года назад +7

    Damn, they look really good. Tastes great with fermented Mountain trout, sour cream and scallion. Or sugar, butter and Brown Cheese.

  • @kellywilson6205
    @kellywilson6205 4 года назад

    I LOVE your videos Chef John! You are hilarious and smart and creative and I look forward to your videos :) I REALLY like how patient and kind you sound for all of us learning your recipes.....THANK YOU for everything!

  • @chillytoes337
    @chillytoes337 4 года назад +70

    "Totally tubular", haha! This chef is so hip! LOL

  • @nancyjohnson7193
    @nancyjohnson7193 4 года назад

    Our family's nickname for lefse is "shingle bread." Four generations of us at a time would gather in my grandma's kitchen to make lefse together. Best days ever! It's still my all-time most favourite flatbread.

  • @harbinger_9152
    @harbinger_9152 4 года назад +67

    I CANT BELIEVE YOU MADE THIS VIDEO!! I LOVE LEFSE...ALMOST AS MUCH AS I LOVE YELLING IN THE COMMENT SECTION

  • @CTR6067
    @CTR6067 4 года назад

    I grew up with Lefse. My mom usually just made it from leftover mashed potatoes. So many uses. A friend once described it as a potato tortilla. Thank you for sharing.

  • @GinaKayLandis
    @GinaKayLandis 4 года назад +4

    Would love an "And as always... Enjoyyy" tee! Def want to make these potato lefse!

  • @mimiraver2127
    @mimiraver2127 4 года назад

    chef John you are a gift to humanity

  • @UnnaturalDisaster940
    @UnnaturalDisaster940 4 года назад +4

    Mmm my grandma loved this and we have it every Christmas. Top with a thin layer of butter and cinnamon sugar, roll, and have the time of your life.

  • @lollyjollyflapjacks6078
    @lollyjollyflapjacks6078 4 года назад

    You have no idea how long I’ve been searching for Norwegian food on RUclips and any other app I know of that does food. I’m so happy you did this!! I look forward to watching it!!

    • @MarySanchez-qk3hp
      @MarySanchez-qk3hp 4 года назад

      Don't you have a public library card? Anything they don't have, they can get for you through ILL, interlibrary loan. That's where I learned recipes made by Maya, Aztec and Incas.

  • @91YEHNAH
    @91YEHNAH 4 года назад +19

    We use them for tons od things! Hot dogs, as a sweet treat, with cured meats, fish, soup, dinners, as bread... options are limitless!

    • @tyrth1588
      @tyrth1588 4 года назад

      You know lompe and lefse are not the same, right?

    • @91YEHNAH
      @91YEHNAH 4 года назад

      @@tyrth1588 eh, they are. The potato kind anyway

    • @tyrth1588
      @tyrth1588 4 года назад

      You for the eastern part of norway maybe?

    • @91YEHNAH
      @91YEHNAH 4 года назад

      @@tyrth1588 Nope, but I work with local foods...:)

    • @91YEHNAH
      @91YEHNAH 4 года назад

      @@tyrth1588 Was a bit too tired earlier - Lompe has more potato in the recipe, that's essentially the only difference.

  • @clancycreations
    @clancycreations 2 месяца назад

    Oh my goodness! Thank you for this recipe!!! I was spoiled and raised by my Grandma who would make these. She would butter one, place cinnamon & sugar mix over butter and top with another lefse! Then she would cut them into pizza like slices and that was an after school snack sometimes 😱🥰👍

  • @nancyhowell8697
    @nancyhowell8697 4 года назад +5

    There is also a cloth sleeve that is used on the rolling pin.

    • @SuperUberDae
      @SuperUberDae 4 года назад

      YES! Omg my grandma had that too! I always thought it looked like she cut off the top of a long sock, lol. Really helped keep things from sticking, but I have no idea where you get one now?

  • @buddhikamoumenine8855
    @buddhikamoumenine8855 4 года назад

    Chef John, I made vegan version of your Norwegian potetoe flat bread..! Being allergic to all of diary products , I replaced heavy cream with 1/4 cup of coconut cream and instead of butter added 2 tbs of coconut oil. Avoid sugar. Rest of the ingredients as same as your recipe. Came very delicious and so soft. Smell gorgeous when it's cooking in the pan. Thank you!

  • @BlueTilda96
    @BlueTilda96 4 года назад +10

    My dad is Norwegian and he always ate pölse (sausage) with this wrapped around it instead of hotdog buns :)

    • @linkenmann
      @linkenmann 4 года назад +2

      I do too :) It`s very common in Norway

    • @BlueTilda96
      @BlueTilda96 4 года назад +3

      @@supern00b25 I actually remember my dad saying that while eating sausage haha! We had a cottage in Trysil and he would always eat pölse and lompe after skiing! :)

  • @marybethleib8286
    @marybethleib8286 4 года назад

    I love love love lefse!!!! My first Admin assistant’s family had a place in Door County WI that hand made Norwegian cookies, pastries etc and she would always bring me lefse when she visited!!!! Oh what a treat!!!! Nothing like it!

  • @zaddyvegas
    @zaddyvegas 4 года назад +3

    I can literally smell and taste it just by looking at it. I miss my grandma :(

  • @matthewb8229
    @matthewb8229 4 года назад

    My grandma, who was Irish as the day is long, used to make lefse. I make it using her recipe and the rolling pin she used. One of my favorite things from my childhood.

  • @michaelwinters2574
    @michaelwinters2574 4 года назад +91

    Me: Bachelor who cannot boil water.
    Also me: Ends up watching 100 chef John videos in a row...

    • @sarad9333
      @sarad9333 4 года назад +19

      Start by boiling water then proceed from there. Everyone has to start somewhere. If you're going for the non-bachelor life I can't think of anyone who wouldn't be pleased with a homemade meal for a date. If you're looking to stay a bachelor you'll eat better and save some money by not going out. Win win

    • @infallibleblue
      @infallibleblue 4 года назад +8

      Give it a try. No one is perfect from the start and then you will find what works for you and then who knows? You might surprise yourself :)

    • @MarySanchez-qk3hp
      @MarySanchez-qk3hp 4 года назад +7

      Michael, it's a basic life skill. You need to nourish your body and soul. Start with a simple recipe like this one, with few ingredients and a high probability of success. And butter + sugar, or lox + sour cream and dill... or a tart berry jam... they can upgrade any imperfections! We all take practice! I hope you give it a whirl! :)

    • @michaelwinters2574
      @michaelwinters2574 4 года назад +2

      I’ll get there one day.

    • @tuppybrill4915
      @tuppybrill4915 4 года назад +6

      100 Chef John videos? You are now a qualified chef, get that pan of water on the stove!

  • @2lilje
    @2lilje 4 года назад

    Discover this channel in 2020 and must say love those videos especially the voice of the chef.

  • @mrknight5228
    @mrknight5228 4 года назад +11

    My uncle makes this for thanksgiving every year. He wouldn’t give me his recipe, but now I know!

    • @soulmate1960
      @soulmate1960 4 года назад +1

      You can surprise him with yours next time 😉

    • @LadyDragonsblood
      @LadyDragonsblood 4 года назад

      DO NOT follow this ..... this is NO WHERE NEAR authentic lefse!!!!! It is actually an insult to us of Norwegian heritage! Both my grandmother and mother would be rolling in their graves if they saw this video!

    • @GilMichelini
      @GilMichelini 4 года назад

      @@LadyDragonsblood What did he do wrong? How do you make them?

    • @LadyDragonsblood
      @LadyDragonsblood 4 года назад +1

      @@GilMichelini My mom and grandmother used left over mashed potatoes.... and you just work in enough flour to be able to handle it... and they both always said, the less you handle it the better. You MUST have a lefse roller to roll it.... and a hot, dry griddle.

    • @Pammellam
      @Pammellam 4 года назад +2

      I have a North Dakota small town church cookbook that all my Norwegian aunts and grandma gave recipes to be printed. There was a whole chapter on Lefsa and every single one of them was different. Some without potatoes! So you can’t really say there’s one way to make it. There seems to of been a number of ways that were different in each household.
      I have been making these since I was 10 with my brother. We didn’t really follow any recipe. We just used mashed potatoes and lots of flour and some water. We would fry them up like pancakes and cover them with butter and sugar and eat eat them up before mom got up!! We loved them.

  • @Artemis.97
    @Artemis.97 4 года назад

    My Husband's faminly makes lefse every year around christmas. It's the only time they all have the day off to make it! It's really a process and they make enough for the whole year! Very tasty with sugar and butter, as is traditional, or with a little cinnamon.

  • @ssatva
    @ssatva 4 года назад +38

    I want that spatula... the flex vs. firm there has been eluding me in my last couple purchases.
    0_0 I must know...

    • @mamagen7998
      @mamagen7998 4 года назад +1

      me too....me too

    • @MarySanchez-qk3hp
      @MarySanchez-qk3hp 4 года назад +3

      Guess I'm not the only one who thought it was attractive and functional. Looks like he can really mash with it and it won't fall apart.

  • @MrPh30
    @MrPh30 4 года назад +2

    To use it as coffee snack, stir butter and sugar until soft and white, add little bit vanillasugar and bit ground cinnamon. Spread it on it , roll it up,cut in pieces ,,enjoy .

  • @cmonkey63
    @cmonkey63 4 года назад +210

    Biggest laugh of the year: "Store bought lefse".

    • @rebeccscreasman3293
      @rebeccscreasman3293 4 года назад +6

      cmonkey63 I have heard it is store bought in Norway, and the biggest selling snack, too.

    • @gunhild.alsvik
      @gunhild.alsvik 4 года назад +35

      In Norway you don't make your own lease unless you absolutely must. We buy ours in the store.

    • @noisedeaf
      @noisedeaf 4 года назад +22

      Hey, now... every supermarket in Norway has packs of lefse -- or, to be specific: lompe (o like oo) -- because they're what Norwegians wrap hotdogs in (or cream cheese and smoked salmon). Though, Norwegians don't use lefse (lompe) on those ridiculous, processed US frankfurters. We use them on ridiculous, processed Vienna-style smoked links instead.
      As for butter (and sugar)... I gue--- NO, USE THEM FOR SAVOURY STUFF.
      They're great.
      You're missing out.
      You should buy some.

    • @pk4490
      @pk4490 4 года назад +3

      I just noticed some at my store yesterday

    • @rebeccscreasman3293
      @rebeccscreasman3293 4 года назад +5

      noisedeaf Thanks! I would buy some, but all we have are tortillas. I usually make my own. It really turns heads when you serve it with Mexican food.😂

  • @wpeters4361
    @wpeters4361 4 года назад

    Memories from childhood growing up in MN. Mostly we did have them with butter/sugar, but added a little cinnamon sometimes. These were especially abundant during the Christmas holiday.

  • @itsokaytobeclownpilled5937
    @itsokaytobeclownpilled5937 4 года назад +126

    There are no innocent bystanders in my kitchen.

    • @hiarken
      @hiarken 4 года назад +15

      in mine.....There's only participants or victims...

    • @MarySanchez-qk3hp
      @MarySanchez-qk3hp 4 года назад +1

      LOL!

    • @davisjugroop3782
      @davisjugroop3782 4 года назад

      That's a seinfeld joke

    • @xaven199
      @xaven199 4 года назад +3

      😠 🔪 me when I’m cooking & a bystander starts picking before I serve lol

    • @jnetwork7159
      @jnetwork7159 4 года назад +2

      I keep my knives at "shave hair off your arms" sharp.. we've had a few casualties 😆

  • @The1337Duke
    @The1337Duke 4 года назад

    You are very much correct in thinking your blisters look authentic John!
    My very favorite way of enjoying lefse is with a good spreadable cream cheese, dried cured ham and arugula salad. It's a savory treat with a peppery bite. You'll usually find it anywhere you'd find lefse with salmon.

  • @mariregine9986
    @mariregine9986 4 года назад +7

    I'm Norwegian and I have never even thought about the process of making these, so this was cool
    Also, adding cinnamon as well as sugar and butter is really good!
    Theyre also really good with hot dogs haha

    • @finflwr
      @finflwr 4 года назад +1

      My mormor always filled them with cinnamon, sugar and butter. I didn't know they could be eaten any other way!

  • @VIDYMAE
    @VIDYMAE 4 года назад

    Thanks John - You make me smile.

  • @pranchalnehra4219
    @pranchalnehra4219 4 года назад +74

    This is so like Indian aloo parantha gone VILAYATI 😂😂😂

    • @sabah7525
      @sabah7525 4 года назад +4

      I clicked on the video to look for the aloo parantha comment. Thanks man!😂

    • @sherrim8907
      @sherrim8907 4 года назад +1

      I swear I was thinking about aloo parantha while watching this. I'd prefer our parantha over lefse man 😂

    • @AM-zing
      @AM-zing 4 года назад

      I was thinking the same on seeing the video title itself.

    • @rishabhshukla2591
      @rishabhshukla2591 4 года назад +2

      Being an indian and have visited norwegia so many times i can assure you that the lefse tastes much different and a bit more softer than what the aaloo ka paratha tastes like ....

    • @sanraasathy
      @sanraasathy 3 года назад

      Yes I know it’s like aloo parotta, since I’m originally from Sri Lanka but I’m brought up in Norway 🇳🇴

  • @brucejohnson7952
    @brucejohnson7952 4 года назад

    A childhood treat. Butter and jam was my favorite. Thanks Chef John

  • @luispieri640
    @luispieri640 4 года назад +3

    "...i have no idea... sometimes my arms and hands just do things on their own..." classic Chef John...
    I'm still laughing... you're a unknown national treasure.

  • @rademfam6856
    @rademfam6856 4 года назад +1

    Ahh!! Love the use of the towel for the rolling! Genius I will use that thank you very much

  • @Gun5hip
    @Gun5hip 4 года назад +34

    Canada: "HEAVY BREATHING"

  • @rgordo5998
    @rgordo5998 4 года назад

    Brings me back to my childhood at my grandparents house during the holidays. I do love me some lefse

  • @greensnmachines
    @greensnmachines 4 года назад +16

    I'm afraid to try this recipe because I know I would eat them all immediately

    • @greensnmachines
      @greensnmachines 4 года назад +2

      @Maroxa’s Way it wouldn't be the first Chef John recipe I've made, recorded, and devoured in a night

    • @SuperUberDae
      @SuperUberDae 4 года назад +1

      That is a real danger, ngl

  • @christinefraser5566
    @christinefraser5566 4 года назад

    Mom always served these with pea soup. Always with butter, sugar and cinammon. Got me to love the pea soups!! Whenever she served these at a family gathering, they got eaten first...so delicious ooftah.

  • @kalashnikov98
    @kalashnikov98 4 года назад +23

    Dangerous territory, every part of norway has their own version, my grandma never used any butter or cream, only flour and potato, and she boiled the potatos. southern inland style. Try it with scrambled eggs and smoked salmon. We always make loads and freeze for christmas. They are in high demand and people are likely more happy to get a pack of lefse than any christmas present. I think you did the tradition justice, but that size and thickness is usually used for hotdogs, or if you are using it for anything sweet like you seemed to enjoy

    • @lottatroublemaker6130
      @lottatroublemaker6130 3 года назад +1

      Boiling the potatoes is the most common way...

    • @scladoffle2472
      @scladoffle2472 3 года назад +2

      "Dangerous territory" meh, if anyone gets worked up over food/recipes, they're likely emotionally unstable and shouldn't be taken seriously. Food elitists are the worst, they have such privileged lives that they're able to devote their time to arguing about their definition of authentic/correct.

  • @aashleycherie5861
    @aashleycherie5861 4 года назад +1

    Thank you for making this recipe Chef John!!!!! My family gets together on Thanksgiving or Christmas and the whole family makes this together! We have a competition to see who can get the perfect size, shape, and thickness!!! By far one of my favorite things to eat!