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Christmas Lefse

Christmas Lefse

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    8 h 35 m
heartymncook

heartymncook

This is a Norwegian-style lefse, that our family makes together every Christmas Eve morning. The potato dough is refrigerated overnight to make the lefse more tender. Delicious spread with butter and either white sugar or brown sugar!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 41.6g
  • 13%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 621 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

  1. Place potatoes and salt into a pot and fill with enough water to cover. Bring to a boil and cook until potatoes can be easily pierced with a fork. Drain and transfer to a large bowl. Measure in the butter and cream and mash until completely smooth. Cover and refrigerate overnight.
  2. Use your hands to shape the potato mixture into four even logs about 6 inches long. Cut each log into 4 or 5 pieces. Using just enough flour to keep the dough from sticking, roll out each portion as thinly as possible. Flip the dough over frequently and add more flour as needed. Adding too much flour can make the lefse tough so be careful.
  3. Heat a lefse grill or griddle over medium heat. Cook one at a time until the lefse are golden brown with darker brown bubbles on each side, flipping over once. Use a flat lefse turner if you have one. Stack finished lefse on a plate or tray and cover with a tea towel to keep them from drying out. Once the lefse are completely cool, wrap in plastic to keep it moist.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

cindi
28

cindi

12/23/2008

This is a great recipe!However, DO NOT cover the potatoes when you refrigerate them ~ they dry out better when not covered. This makes it easier to roll and you won't need as much flour (no chance of getting tough lefse). I also rice the potatoes before they go into the 'frig.

kris
8

kris

1/4/2010

I had a lot of fun attempting to make lefse. I admit it was my first time and struggled to make them thin round patties. I ended up dropping the a spoon full on the griddle, used spoons and flour to flatten right there. I need to give it another try but I admit, loved the final product. Very tasty. It actually kind of reminded me of elephant ears at fairs :)

edinanna
7

edinanna

12/23/2007

Our family also makes this i really have a great time making it. It gives us the CHRISTMAS SPIRIT!

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