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Norwegian Lefse

SUBMITTED BY: DEBBA7 PHOTO BY: Heather

"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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Read Reviews (19)

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PREP TIME	30 Min
COOK TIME	30 Min
READY IN	2 Hrs
Original recipe yield 60 Lefse cakes

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

10 pounds potatoes, peeled
1/2 cup butter
1/3 cup heavy cream
1 tablespoon salt
1 tablespoon white sugar
2 1/2 cups all-purpose flour

DIRECTIONS

In a medium saucepan, cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place 9 cups of the riced potatoes in a large bowl. Beat butter, cream, salt and sugar into the hot riced potatoes. Let cool to room temperature.
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.
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

Reviewed on Sep. 14, 2003 by PEGGY ANDERSON

I have been looking for a lefse recipe for over a year. Well no more this is the one I will... MORE

Reviewed on Jun. 1, 2003 by MYRNA DEHMER

This recipe was terrific! I love making lefse and this was one of the best I have tried, in... MORE

Reviewed on Jun. 1, 2003 by KEVINKIMP

Perfect lefse! I've been looking for a good lefse recipe for a long time, and this one has... MORE

Reviewed on Dec. 16, 2003 by PAULKAT

This was the best lefse I have ever tried to make. The recipe was easy to work with. Thank you... MORE

Reviewed on Jun. 1, 2003 by JENKATTZ

Thank you for sharing such a wonderful recipe. I had lost my recipe for Lefse when my mother... MORE

Reviewed on Dec. 12, 2004 by EMERALDCITYJEWEL

This is the real deal. It is important to make sure the potatoes are cold before adding the... MORE

Reviewed on Feb. 27, 2006 by katie

This is the closest to my mom's recipe that I have seen. One suggestion I would make is if... MORE

Reviewed on Nov. 6, 2005 by Ronnee

It just doesn't get any better than this. Jenn A. don't give up so easy. It takes some work... MORE

Reviewed on Mar. 20, 2004 by LCSTEIN

These turned out great. I did have to add quite a bit of flour to keep them from sticking as I... MORE

Reviewed on Jan. 6, 2003 by Texasglori

My husband said that this is pretty authentic. His grandmother's was a lot thinner, though. ... MORE

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