"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!" — heartymncook
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whipping cream, or as needed
all-purpose flour, or as needed
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.
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 :)
Our family also makes this i really have a great time making it. It gives us the CHRISTMAS SPIRIT!
Taste from my childhood! Growing up in North Dakota, my family was surrounded by Scandinavians. Even though we were Irish and German, my great-grandmother made this dish every Christmas. Such a treat! This was just as good as hers.
I decided to try a new lefse recipe. I found this one to be really sticky. I had to use more flour than usual so it would not stick. I was frustrated
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 94
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