Brown Butter Lefse with Honeyed Sea Salt

In Season Winter Recipes
Written By Addison Tabor

Recipe By Chef Ashley Olson / Words By Emily Schuermann

Makes 8-10 lefse

Ingredients

  • 2 pounds russet potatoes, peeled and quartered

  • 4 tablespoons unsalted butter

  • ½ cup heavy cream

  • ½ teaspoon fine sea salt

  • 1 cup all-purpose flour (plus more for rolling)

  • 2 tablespoons brown butter

  • 1 teaspoon flaky salt

  • Honey, for drizzling

This traditional Norwegian potato-based flatbread can be served warm or cold and is enjoyed as a sweet treat or as a savory snack. Often, lefse is made during the holidays and can include full family participation.

METHOD

In a large pot over medium-high flame, boil the potatoes in salted water until they are fork-tender. Once tender, drain off the water and mash until smooth. Set aside to cool slightly and stir in the butter, cream, and fine salt. Gradually add the flour and mix until a soft dough forms.

Divide the dough into 8-10 portions. On a floured surface, roll each portion into a thin circle.

Heat a large nonstick skillet over medium heat, then cook each lefse for 1 to 2 minutes per side or until lightly golden with subtle browning.

While still warm, brush the lefse with brown butter, drizzle lightly with honey, and sprinkle with flaky salt. Serve immediately.

Addison Tabor
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