Recipe by Chef Frédéric Coursol
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Ingredients (to make 6 lefses)
300g potatoes (slightly floury) such as Agria or Marabel
180g wheat flour
60g thick crème fraiche or 5 portions of the “happy cow” cheese
A good pinch of salt and a good pinch of sugar
Instructions
Cook the potatoes in salted boiling water. Remove the skin then put them through a potato masher or mash them using a fork (some exercise for the day).
Use a bowl to mix the mashed potato with some butter, the crème fraiche (or the happy cows), the sugar and the salt. Gradually add the flour and knead the mixture until it is uniform and smooth (for about twelve minutes) using a beater at low speed (less hard work). Form 6 balls and set aside covered with a tea towel. (Around 30 minutes should do the trick)
Spread flour over your worktop and roll out the balls of dough using a rolling pin. The size of the resulting pancake should correspond to the diameter of your frying pan or crêpe pan.
Cook them (on both sides, turning them carefully to avoid breaking them). Bubbles will appear, cook until they are a golden-brown colour.
Set the hot Leftse aside in a damp tea towel while you cook the following ones.
Remove the Lefse from the frying pan and place them on a tea towel
Plenty of options to go with your Lefse:
- 1 red onion finely chopped
- Malossols or pickles
- Some crème fraiche
- Finely sliced mini cucumbers
- A steamed beetroot (with lemon juice and olive oil for seasoning)
- A few sprigs of dill, chives…
- Sweet version with melted butter, sugar and cinnamon and cardamom caramel.
They can also be eaten by themselves.
The Clermont-Ferrand town council has joined forces with the final of the Europavox Campus springboard competition with its Clermont Fête Ses Etudiants initiative, providing students with an opportunity to sample some European recipes at the Coopérative de Mai.
Discover the Gourmet Passport for the Europavox Campus’ final
Germany – Potato Knödel
Romania – Tochiturâ
