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Norwegian Lefse

Norwegian Lefse

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    2 h
DEBBA7

DEBBA7

I was raised on Lefse as a special treat for the holidays. We still make it every holiday season, and this is the best recipe ever. We eat ours with butter and sugar. Note: you will need a potato ricer to prepare this recipe.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 71.3g
  • 23%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 524 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. Cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place into a large bowl. Beat butter, cream, salt, and sugar into the hot riced potatoes. Let cool to room temperature.
  2. Stir flour into the potato mixture. Pull off pieces of the dough and form into walnut size balls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness.
  3. Cook on a hot (400 degree F/200 C) griddle until bubbles form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve.
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Reviews

EMERALDCITYJEWEL
239

EMERALDCITYJEWEL

12/12/2004

This is the real deal. It is important to make sure the potatoes are cold before adding the flour and other ingredients and be sure to keep the uncooked lefsa cold before rolling out. I also use bread flour - the lefse turns out much more tender. Lefse can also be frozen too.

katie
189

katie

2/27/2006

This is the closest to my mom's recipe that I have seen. One suggestion I would make is if you are not eating it right away (we make 20 lbs. of potatos at a time and freeze it) cool your lefse between two towels, inside a plastic garbage bag. It will be moist and even the lefse that come off the grill a little crispy and dry will be soft and moist.

PEGGY ANDERSON
135

PEGGY ANDERSON

9/14/2003

I have been looking for a lefse recipe for over a year. Well no more this is the one I will use forever. My 81 year old father in-law said it was just like his mother used to make. And I found it very easy to do.

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