Reviewed: Mar. 20, 2013

This was yummy.. I cooked some lighty and some really brown to see which I liked better. They both were good. I had this with some eggs for lunch

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Reviewer:

LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

Reviewed: Sep. 11, 2011

I ate my weight in lefse while living as a nanny in Norway. I've been searching for a recipe for a few months, and I was starting to think I had the wrong name for it. All the recipes called for potato. This must be a Norwegian-American thing? Or maybe they do that in a different part of Norway. At any rate, this recipe is EXACTLY what I tasted in Norway and it's delicious if you place the lefse between damp towels until it's soft, then layer it with butter and sugar and cut into manageable strips. It's odd and delicious, freezes well, and is quintessentially Norsk!

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Reviewer:

Brenda

Reviewed: Jan. 23, 2010

Great to find a true Norwegian lefse recipe! Potato lefse is what we American Norwegians probably grew up with, but in Norway you will not find that! Potatoes were only used when families could not afford to purchase flour, so this recipe really is what is made in Norway today - and in the past is what our ancestors would have made before immigrating.

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Reviewer:

Colorado KJ

Reviewed: Dec. 23, 2009

When I went to Norway, to my wonderful surprise I found that really GREAT Lefse was made with flour! It all depend where you were raised and who made it. Great recipe! Yes, REAL Lefse is made with flour too. Thanks for sharing!

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Reviewer:

808vabch

Reviewed: Jul. 26, 2009

This is lefsa. The reviewer that stated it isn't, is probably a Swede. The Hardanger region is not the only region that has a tradition of lefsa without potatoes. My grandmothers family came from Suldal in Rogaland near Stavanger. She made a lefsa without potatoes. We called it Stavanger Lefsa. Some people refer to it as West Coast Lefsa. Vestlands Lefsa has a lefsa that comes in a box and you rehydrate the sheets of lefsa that does not contain potatoes.

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Reviewer:

CARPENTERLADY

Cooking Level: Expert

Home Town: Elgin, Iowa, USA

Living In: Cloquet, Minnesota, USA

Reviewed: Jun. 18, 2009

This recipe is very close to the one our family has used for over 80 years, brought from Norway by both my Grandmothers, who by the way, were not from the Hardanger region. It is the only lefse I have ever known until recently when it seems like everyone else in the world is making their lefse with potatos. Thank you for sharing this recipe. We always cook it in a 400 oven until it begins to brown. Its best if it does not brown, just lightly brown on the bubbly parts. After the sheets are softened we spread butter/cinnamon/sugar mix, add another sheet and cut into diamond shapes. Served as a sweet cookie.

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Reviewer:

Tia W

Reviewed: Dec. 27, 2008

FYI: This is commonly referred to as Nordland's or Hardanger Lefse (as in Hardanger Fjord)... my paternal Grandparents are Norwegian & my grandmother taught me a variation of this recipe many years ago. We enjoy this every Christmas morning as part of our traditional Norwegian Christmas Breakfast which consists of lots of breads, meats, cheeses & spreads. This is not a "traditional" potato lefse as other reviewers stated, but it is indeed a lefse. It is thicker than potato lefse & inteded to be served as more of a flat bread for spread, meat & / or cheese... my favorite is simply a little butter & Norwegian goat cheese (geitost). Also, if you don't have time to stand over the stove you can bake it in the oven... just watch it carefully - very lightly golden is all you need (I occasionally roll these out on a pizza stone for baking). Enjoy!

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Reviewer:

Norwegian Grand-daughter

Cooking Level: Intermediate

Home Town: Arlington, Washington, USA

Reviewed: Dec. 13, 2008

I have to admit I haven't made this recipe, but it is NOT lefse! Lefse is potatoes, butter, flour, and a little milk and sugar. This just isn't it. No Scandinavian would ever confuse this.

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Reviewer:

Kitchen Princess

Cooking Level: Expert

Reviewed: Sep. 14, 2006

I use to make this all the time, or something very simular, and had gotten the recipe from a Norweigen lady, the only difference was that there was 3 cups of buttermilk, one cup of kayo syrup, and 10 cups flour, no sugar was added

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