Delicious! I will surely be making these again next holiday season. It was just what I was looking for.

I am wondering if Saraphine is my cousin? Because that sounds just like my story! Our grandma was a 5th-generation immigrant from Norway who settled in WA, she brought this family recipe with her. Interestingly, we ate it the same way as you do: Rolled up with butter and sugar! According to Wikipedia, this is a variation called tynnlefse, or "thin lefse", and rolling it up with butter and sugar is called "lefse-klining". The lefse griddle I purchased also came with a similar recipe, but it called for 4 cups of flour! I believe I ended up splitting the difference and using about 3 cups: When it had the consistency of Play-Dough, that was the time to stop adding flour. It does want to stick to EVERYTHING: I found that to get it really thin like Grandma's, you have to spread flour over it GENEROUSLY, both on your work surface and on the top which contacts your rolling pin. Which is fine, because I remember the lightly floury texture the lefse always had. Thank you so much. The picture looked JUST like my grandma used to make! I'm afraid I cried into my lefse, it brought back so many wonderful family memories!

My grandmother used to make Lefse for the entire family each Christmas. When she passed away a couple of years ago, her special holiday recipe was lost. Now that we have found this recipe (which is so close to her's!), my cousin and I are able to keep on her with Holiday tradition and maintain her memory. Thanks so much for the recipe and many years of memories to come!

Ever since we found out that Great Aunt Ida had been using potato flakes to make her lefse, I've been looking for the real thing! By the way, try it with butter, sprinkled with cinnamon/sugar. Heaven!

A very authentic recipe--I needed to add more flour, though. Next time I will try to add a little wheat flour for health benefits.

Usually relatives make lefse for our holiday gatherings, but my daughter and I decided to try making lefse ourselves this year- it helps to have two pairs of hands! My son and daughter-in-law thought it was the best they have had. Reviewers' hints to use damp towels helped keep the lefse very tender. Rolling it very thin was key as well. We'll be making this every year- it tasted like my husband's Norwegian grandmother's lefse! Thanks!!

Made a double batch with my mom yesterday. Good stuff!

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.

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 *********

Yummy! After tackling this recipe, I decided to leave it up to the professionals though! Too much work for this lady, but now I can say I have made Lefse. My brother appreciated the gift (I made this for his birthday). My 4 year old enjoyed helping me with the project as well.

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.

Awesome recipe. If you had problems with it, just keep working at it.. Even the most experienced lefse maker will have problems now and again. It is a special art to be able to make lefse and this is the best recipe I have ever found. LOTS of flour on the pastry cloth at all times will make a big difference for that sticking... Thanks with all my heart D. Brockman*****you must be Norwegian!

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.

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.

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.

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!!!!!!!

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!!!!

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!