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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."
RECIPE RATING:
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
US
METRIC
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
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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
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PEGGY ANDERSON
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.
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25 users found this review helpful
I have been looking for a lefse recipe for over a year. Well no more this is the one I will...
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Reviewed on Jun. 1, 2003 by MYRNA DEHMER
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MYRNA DEHMER
Jun. 1, 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!!!!!!!
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16 users found this review helpful
This recipe was terrific! I love making lefse and this was one of the best I have tried, in...
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Reviewed on Jun. 1, 2003 by KEVINKIMP
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KEVINKIMP
Jun. 1, 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!
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15 users found this review helpful
Perfect lefse! I've been looking for a good lefse recipe for a long time, and this one has...
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Reviewed on Dec. 16, 2003 by PAULKAT
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PAULKAT
Dec. 16, 2003
This was the best lefse I have ever tried to make. The recipe was easy to work with. Thank you for putting this on here. I plan on using this recipe from now on.
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14 users found this review helpful
This was the best lefse I have ever tried to make. The recipe was easy to work with. Thank you...
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Reviewed on Jun. 1, 2003 by JENKATTZ
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JENKATTZ
Jun. 1, 2003
Thank you for sharing such a wonderful recipe. I had lost my recipe for Lefse when my mother past away. Now I will be able to carry on the tradition. Thank you!!!!
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14 users found this review helpful
Thank you for sharing such a wonderful recipe. I had lost my recipe for Lefse when my mother...
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Reviewed on Dec. 12, 2004 by
EMERALDCITYJEWEL
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EMERALDCITYJEWEL
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.
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8 users found this review helpful
This is the real deal. It is important to make sure the potatoes are cold before adding the...
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Reviewed on Feb. 27, 2006 by katie
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katie
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.
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5 users found this review helpful
This is the closest to my mom's recipe that I have seen. One suggestion I would make is if...
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Reviewed on Nov. 6, 2005 by Ronnee
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Ronnee
Nov. 6, 2005
It just doesn't get any better than this. Jenn A. don't give up so easy. It takes some work to get good, but it is worth the time. D. Brockman you are the best!! This is by far the best lefse recipe around. THANKS SO MUCH *********
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5 users found this review helpful
It just doesn't get any better than this. Jenn A. don't give up so easy. It takes some work...
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Reviewed on Mar. 20, 2004 by
LCSTEIN
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LCSTEIN
Mar. 20, 2004
These turned out great. I did have to add quite a bit of flour to keep them from sticking as I rolled them out but I think that is pretty typical for lefse. Thank you for the recipe.
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5 users found this review helpful
These turned out great. I did have to add quite a bit of flour to keep them from sticking as I...
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Reviewed on Jan. 6, 2003 by
Texasglori
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Texasglori
Jan. 6, 2003
My husband said that this is pretty authentic. His grandmother's was a lot thinner, though. I was unable to make it thinner because the dough kept sticking to the pastry cloth. I will add more flour and hope they don't get too dry next time! It was a fun recipe to try.
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5 users found this review helpful
My husband said that this is pretty authentic. His grandmother's was a lot thinner, though. ...
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