Norwegian potato pancakes "Lefse"

Ingredients for 1 servings:

• 500 g potato(s), waxy
• 2 garlic cloves
• 25 g butter
• 25 g crème fraîche or sour cream
• 25 g fine oat flakes
• 100 g wheat flour type 405
• Salt
• nutmeg
• Butter for spreading
• some oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes

delicious, simple, vegetarian

Wash and peel the potatoes, cut them into cubes, and cook them with garlic and salt until tender. Drain and allow to cool slightly. Add the butter and crème fraîche and mash everything into a smooth paste. Let it cool slightly. Season to taste and cover and let it stand in the refrigerator for at least 1 hour. Grind the oats into oat flour in a blender or coffee grinder. Add both types of flour to the mashed potatoes and quickly mix into a smooth dough. Divide the dough into 7 pieces. Roll each piece of dough between plastic wrap into a circle approximately 16 cm in diameter. Heat a frying pan over medium heat and lightly brush with oil. Fry one lefse at a time on both sides until golden brown. Place the finished lefse on a plate and brush with butter. Top with whatever you like and roll it up. If you have leftover mashed potatoes, you can put them to good use. For this portion you need 525 g of finished puree.