There’s nothing quite like soft, warm lefse fresh off the griddle—especially when you slather it with tangy cream cheese and sweet berry jam. This combo transforms a traditional Norwegian flatbread into a delightful breakfast, brunch treat, or midday snack. Whether you’re a lefse newbie or have fond memories of your grandma’s holiday batch, this easy lefse recipe with cream cheese and jam is a fun and flavorful way to enjoy a staple of Norwegian cuisine—no ricing required. Thanks to a simple Lefse recipe instant potatoes method, you can whip up these soft, tender rounds in under an hour.
Lefse with Cream Cheese and Jam
Prep Time 30 minutes mins
Cook Time 15 minutes mins
Total Time 45 minutes mins
Course Dessert, Snack
Cuisine Norwegian
Large Mixing Bowl
Spoon or potato masher
Rolling Pin a traditional grooved lefse pin is a bonus but not essential
Pastry cloth or well-floured board
Griddle or large nonstick skillet 450°F is ideal
Spatula for flipping
For the lefse dough (potato base)
- 2 cups instant potato flakes unflavored
- 2 cups boiling water
- 1/2 cup heavy cream
- 1/4 cup milk
- 1/4 cup melted unsalted butter
- 1 teaspoon salt
- 1 1/2 to 2 cups all-purpose flour plus more for rolling
For the filling
- 1 cup cream cheese softened
- 1/2 cup berry jam raspberry, lingonberry, or strawberry are all great
- Optional: powdered sugar for dusting
Prepare the Potato Dough Base
In a large bowl, stir together the boiling water and instant potato flakes until fluffy. Let cool slightly, then mix in cream, milk, melted butter, and salt.
Chill and Flour
Chill the potato mixture for about an hour. Then add flour, a little at a time, until the dough becomes smooth and pliable.
Divide and Roll
Divide the dough into 12 equal balls. On a floured surface, roll each ball into a thin round, about 10 inches wide.
Cook the Lefse
Heat a griddle or nonstick skillet to 450°F. Cook each lefse round for about a minute per side, or until light brown spots appear. Keep them warm under a clean towel.
Assemble with Cream Cheese and Jam
Spread softened cream cheese on one half of each lefse round, then top with a spoonful of jam. Fold or roll up, dust with powdered sugar, and enjoy warm or chilled.
Serving Ideas
This sweet variation of a classic Norwegian lefse recipe makes a perfect companion to brunch spreads. You can serve it alongside other Scandinavian recipes, or get creative with cross-cultural pairings:
- Mix it into a mezze board with labneh, olives, and fresh veggies—a nod to Lebanese recipes authentic in flavor but fun in fusion.
- Pair with your favorite fatteh recipe for a unique balance of creamy and crisp textures.
- Serve as dessert after a meal of warming Egyptian recipes like lentil soup or slow-braised lamb.
These Labneh recipe ideas even inspire savory versions—replace jam with za’atar and swap cream cheese for labneh in your lefsa wrap
FAQs
1. Can I make this with instant potatoes?
Yes! This is a Lefsa recipe instant potatoes style—one of the best lefsa recipes for beginners. It’s quick, simple, and still tastes like it came from a generations-old Viking cookbook.
2. Is this considered authentic Norwegian food?
This variation leans sweet and modern, but the base is rooted in a traditional Norwegian lefse recipe, part of the heart of Norwegian cuisine.
3. Can I roll these ahead of time?
Yes—lefse keeps well in the fridge for a few days or the freezer for longer. Just layer with parchment paper and store in a sealed bag.
4. Can I use other fillings?
Definitely. Try Nutella, peanut butter, fresh fruit, or even savory fillings like smoked salmon and cream cheese for a twist on Viking food traditions.
5. How thin should I roll the lefse?
Very thin—about 1/8 inch or less. You want it soft, pliable, and just barely golden when cooked.
