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READY IN 2 hr

Norwegian Lefse

Read Reviews (48)

"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." — DEBBA7

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Original recipe makes 60 Lefse cakes Change Servings

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

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Directions

Cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place into 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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PREP 30 mins
COOK 30 mins
READY IN 2 hrs

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Reviews More Reviews

Most Helpful Positive Review

Dec 12, 2004

This is the real deal. It is important to make sure the potatoes are cold before adding the flour and other ingredients and be sure to keep the uncooked lefsa cold before rolling out. I also use bread flour - the lefse turns out much more tender. Lefse can also be frozen too.

—EMERALDCITYJEWEL

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Most Helpful Critical Review

Dec 23, 2009

Um, you need at least 2 more cups of flour for this recipe. My dough turned out wetter than cookies dough. Stuck to my fingers like mad. Tasted good...once I added 2 more cups of flour.

—abby

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53 Ratings

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Feb 27, 2006

This is the closest to my mom's recipe that I have seen. One suggestion I would make is if you are not eating it right away (we make 20 lbs. of potatos at a time and freeze it) cool your lefse between two towels, inside a plastic garbage bag. It will be moist and even the lefse that come off the grill a little crispy and dry will be soft and moist.

—katie

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Sep 14, 2003

I have been looking for a lefse recipe for over a year. Well no more this is the one I will use forever. My 81 year old father in-law said it was just like his mother used to make. And I found it very easy to do.

—PEGGY ANDERSON

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Jun 01, 2003

This recipe was terrific! I love making lefse and this was one of the best I have tried, in fact I have decided that in the future this is the only recipe I will use. I am all Norwegian so it's in my blood. I also like that Allrecipes makes it possible for me to select the amount of servings. I made this recipe for 45 servings - 90 lefse - that will be enough for all the holidays. Thanks D. Brockman!!!!!!!

—MYRNA DEHMER

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Dec 13, 2008

I made this recipe last year for my family at Christmas. My grandpa was 100% Norwegian. He has passed away, but my grandma tried the lefse from this recipe and said it tasted just like the lefse my grandpa's mother used to make. One thing I found with the recipe, is that the amount of butter, cream, salt, sugar and flour is enough for 5 pounds of potatoes (not 10). If you want to do 10 pounds, you will need twice the amount of other ingredients. Excellent recipe! Thank you!!!!!

—Stacy

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Jun 01, 2003

Perfect lefse! I've been looking for a good lefse recipe for a long time, and this one has the most traditional taste and texture. Wonderful!

—KEVINKIMP

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Jan 27, 2011

This is an authentic recipe for lefse, very similar to my Norwegen Mother in Law's. The flour amount is correct, it is scant because it takes into account that quite a bit of extra flour is needed for rolling out the lefsa. My MIL's tip was not to add the flour all at once. Divide the potato mixture into enough for 10 lefsa per batch and add the proportionate flour to mix in just before you roll the dough. You won't have to add as much flour to the rolling surface and will have more tender lefse. Also..if your potatos are very moist, either dry them in the oven or cut back on the amount of cream you add to the dough. You don't want to develop too much of the gluten in the flour which makes the lefsa rubbery or tough. Lefsa it easiest to bake with two people; one to roll out the lefsa and one to mind the griddle!

—Susan

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Nutrition

Calories
376 kcal
19%

Carbohydrates
71.3 g
23%

Cholesterol
19 mg
6%

Fat
7.5 g
12%

Fiber
5.5 g
22%

Protein
6.9 g
14%

Sodium
524 mg
21%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Norwegian Lefse

Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories: 376
Calories from Fat: 67

% Daily Value *
Total Fat 7.5g 12 %
Saturated Fat 4.5g 23 %
Cholesterol 19mg 6 %
Sodium 524mg 21 %
Potassium 920mg 26 %
Total Carbohydrates 71.3g 23 %
Dietary Fiber 5.5g 22 %
Protein 6.9g 14 %
Sugars 3.2g
Vitamin A 5 %
Vitamin C 34 %
Calcium 4 %
Iron 18 %
Thiamin 43 %
Niacin 50 %
Vitamin B6 46 %
Magnesium 21 %
Folate 35 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.