Lefse

Lefse

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From: Diabetic Living Magazine

Serve this tender Scandinavian flatbread the traditional way, spread with melted butter, sprinkled with sugar and cinnamon, and rolled up.

Ingredients 9 servings

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Original recipe yields 9 servings
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Metric
Nutrition per serving may change if servings are adjusted.
  • 2 cups all-purpose flour
  • 2 tablespoons sugar (see Tips)
  • ⅛ teaspoon salt
  • ½ cup fat-free milk
  • ¼ cup water
  • 3 tablespoons shortening or canola oil (see Tips)
  • 2 tablespoons butter, melted
  • 3 tablespoons sugar
  • ¼ teaspoon ground cinnamon

Preparation

  • Prep

  • Ready In

  1. In a large bowl, stir together flour, the 2 tablespoons sugar, and the salt. In a small saucepan, heat and stir milk, the water, and shortening until warm (105°F to 115°F) and shortening (if using) is nearly melted. Pour over flour mixture and stir until combined. Form into a ball. Cover dough with a wet, warm kitchen towel to keep dough slightly warm and moist while forming and cooking lefse.
  2. Pinch off about 3 tablespoons of the dough and shape into a ball. Dust dough ball lightly with flour; place on a well-floured surface. Using a well-floured lefse rolling pin, roll out dough ball into a circle about 8 inches in diameter (dough will be very thin). If necessary, lightly flour the top of the dough to prevent it from sticking to the rolling pin. Using a lefse stick or large spatula, loosen dough often, carefully pushing the stick between the dough and the rolling surface.
  3. Heat an ungreased, large flat griddle or large skillet over medium heat. (Or preheat a lefse grill.) Drape the dough around over the lefse stick or rolling pin and transfer it to the hot griddle. Cook the lefse about 2 minutes or until very lightly browned, turning about halfway through cooking (top surface will be bubbly). Reduce heat, if necessary to prevent overbrowning. If the edge of the lefse begins to get dry and brown and starts to curl, you are cooking the rounds too long. If the lefse remains light-colored rather than browning well, the griddle temperature is too low.
  4. Place cooked lefse on a large kitchen towel. Cover with another kitchen towel. Repeat rolling and cooking remaining dough. Stack lefse rounds and keep covered with kitchen towels to keep them from drying out.
  5. To serve, brush one side of each lefse round very lightly with some of the butter. In a small bowl, combine the 3 tablespoons sugar and the cinnamon; sprinkle some of the cinnamon mixture atop each lefse round. Roll up lefse rounds; cut in half to serve.
  • Tips: If using a sugar substitute, choose from Splenda® Granular, Equal® Spoonful or packets, or Sweet 'N Low® bulk or packets. Follow package directions to use amount equivalent to 2 tablespoons sugar. Nutrition per Serving with Substitute: same as below, except 90 calories, 13 g carbohydrate.
  • If using canola oil, the dough will be quite sticky. Be sure to roll it out on a well-floured surface to prevent sticking.
  • To make ahead: Place stacked lefse in an airtight container; cover. Store in the refrigerator for up to 1 week or freeze for up to 3 months. Before serving, rinse each lefse lightly with warm water and place each between kitchen towels; let stand for at least 15 minutes. When lefse are soft, serve as directed in Step 5.

Nutrition information

  • Serving size: ½ round
  • Per serving: 95 calories; 3 g fat(1 g sat); 0 g fiber; 14 g carbohydrates; 2 g protein; 41 mcg folate; 4 mg cholesterol; 4 g sugars; 62 IU vitamin A; 0 mg vitamin C; 13 mg calcium; 1 mg iron; 28 mg sodium; 26 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, ½ fat

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