Lefse I

Lefse I

Helen H. 0

"A special Scandinavian treat. Beginner lefse makers might want to make only a third of the portion the first time through! Serve any number of ways. A favorite is with butter or margarine and sugar. Some people like cinnamon with this, too. Jellies make an excellent topping as do thinly sliced fried sandwich meat."

Ingredients {{adjustedServings}} servings 221 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 221 kcal
  • 11%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 31.8g
  • 10%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 172 mg
  • 7%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  1. In a large bowl mix together the boiling water, shortening, milk, salt, sugar, and potato flakes. Place in the refrigerator until thoroughly chilled.
  2. After dough is thoroughly chilled, add the flour, using a pastry blender to cut in.
  3. Divide dough into 3 equal size portions. Form into 3 logs. Chill thoroughly in the refrigerator.
  4. Heat an electric griddle to 375 degree F (190 degrees C).
  5. Divide logs into 8 pieces. Roll to about the size of a 10 inch tortilla. Work additional flour into rounds as needed. Use care to press lightly with rolling pin when forming into rounds as they are much more tender than pie dough. The weight of a large rolling pin is nearly enough.
  6. Bake on the griddle until each round feels dry but not crisp. Turn frequently.
  7. Cool on cloth. Cover with an additional cloth. Stack pieces on top of each other as they are baked. The steam will create a more tender product.
Tips & Tricks
Focaccia Bread

See how to make quick-and-easy flatbread flavored with garlic and herbs.

Amazingly Easy Irish Soda Bread

See how to make old-fashioned Irish soda bread.

Rate recipe

Your rating


Reviews 4

  1. 7 Ratings


this recipie is good dipped in butter and cinnamon sugar


I have used this recipe for the past 5 years and have never benn disappointed. It is simple, easy and best of all tasty. No one believes that it is made with instant potatoes. I am extending the tradition by teaching all of my children, nieces and nefews how to bake thes delicious tradiditonal breads. Thanks for the recipe. Mike


I just wanted to add that it's great with cream cheese spread on it before you add sliced ham/turkey/etc.