Leona's Lefse

Leona's Lefse

8 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    3 m
  • Ready In

    8 m
Tor
Recipe by  Tor

“In my family, lefse is religion. We have made these lefse for generations, and I have never met their match! Every batch is a little different owing to moisture variations, so feel free to experiment with the amount of flour. Serve with either butter and jam, or meat and cheese.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 to 7 servings

ADVERTISEMENT

Directions

  1. Place the unpeeled potatoes in cold water and bring to a boil. When potatoes are almost soft, drain water and allow potatoes to cool. Make sure the potatoes do not get too soft, or they will be too wet and the lefse will be hard. Peel and mash the potatoes. Measure out 4 cups; set aside and allow to cool.
  2. Preheat your cast iron or electric skillet to a medium setting. Stir the butter and sugar into 4 cups mashed potatoes. Add about one cup of flour and mix it into the potatoes. The amount of flour needs to be varied a little according to how moist the mashed potatoes are, the less flour you use the better, but you don't want the mixture to be sticky.
  3. Flour your pastry board and rolling pin. Make a ball of lefse dough about the size of a small apple and roll it out into a very thin circle. It should be as thin as a crepe, and will tear easily unless you are very careful.
  4. Heat a skillet or frying pan over medium-high heat. Lightly brown the lefse on both sides on your skillet, from 1 to 3 minutes per side. Roll up and serve with the filling of your choice.

Share It

Reviews (8)

Rate This Recipe
LADENISALOSER
16

LADENISALOSER

Since I, myself are Norwegian I loved it!!! My kids ate them all up in less than 5 minutes though so I only got about 5!!! You should try this recipie!!

Kym Salow
8

Kym Salow

Tasted great and much quicker than my recipe, but I believe I'll stick with our Family recipe which, while very labor intensive, makes super thin and super delicate lefses...you are supposed to be able to read newspaper headlines through them when done right. BTW, my Grandpa Amundson ate his lefse wrapped around a hunk of lutefisk, and in Norway where they call this style potetkake, they wrap them around hotdogs. We prefer ours with butter and a sprinkling of white sugar.

D Hamilton
8

D Hamilton

This is a great recipe for lefse. I am very Scandinavian, Erickson's and Millers are the family names. Lefse should only be served with either butter, or butter and sugar. Never any odd types of toppings. I love the ease of this recipe. Also they should be light golden brown, very similar in color to a tortilla. Never burnt or dark dark anywhere.

More Reviews

Similar Recipes

Quick and Easy Home Fries
(255)

Quick and Easy Home Fries

Country Style Fried Potatoes
(189)

Country Style Fried Potatoes

Potato Pancakes
(109)

Potato Pancakes

Early Morning Oven Roasted New Potatoes
(107)

Early Morning Oven Roasted New Potatoes

Mashed Potatoes with Horseradish
(44)

Mashed Potatoes with Horseradish

Norwegian Lefse
(52)

Norwegian Lefse

Nutrition

Amount Per Serving (7 total)

  • Calories
  • 142 cal
  • 7%
  • Fat
  • 6.8 g
  • 10%
  • Carbs
  • 17.9 g
  • 6%
  • Protein
  • 2.5 g
  • 5%
  • Cholesterol
  • 17 mg
  • 6%
  • Sodium
  • 50 mg
  • 2%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Quick and Easy Home Fries

>

next recipe:

Potato Pancakes