Reviewed: Feb. 28, 2012

finally, a delisous lefsa recipe! my grandmother use to make this all the time. we'd spred it with butter and sprinkle it with cinnamon and sugar. Pure heaven.

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vbjb2

Reviewed: Feb. 7, 2012

These are the Best Thing Ever! Delicious, super easy to work with.... AWESOME soft wraps

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sweetseeker

Reviewed: Jul. 19, 2011

These turned out delicious!! The only change I made was substituting milk for the whipping cream to cut some of the calories. Thanks for the great recipe!!

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Stephi P

Reviewed: Jun. 27, 2011

This is exactly how my grandfather made lefse, I used to love watching him in action! BTW to the reviewer that thought it might be a good idea to try garlic mashed potatoes or red potatoes: No, please.

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Auntie TT

Reviewed: Mar. 14, 2011

These were a pain in the butt to make, but worth it. Haven't had these since I was little and had to make them for my family that has never heard of them. I'll make again, second time will be easier I'm sure.

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LUV2Cook

Cooking Level: Expert

Home Town: Julian, California, USA

Living In: Leander, Texas, USA

Reviewed: Jan. 4, 2011

My family never mashes the potato they always use a ricer it makes it easier to blend the ingredients.

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johnsonmom

Cooking Level: Intermediate

Home Town: Benton City, Washington, USA

Living In: Tarawa Terrace, North Carolina, USA

Reviewed: Dec. 3, 2010

Thank you for this recipe. I have helped my grandmother make this every year since I was 10. She recently passed away and the recipe passed with her. I will be carrying on the tradition in my family so I thank you very much for posting this!

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bsugirl86

Reviewed: Nov. 29, 2010

I make Lefse every year and this was the best batch by far. I followed the recipe exactly, but after I take my lefse off the grill I actually stack the pieces between damp flour sack towels, after they are moist I stack them, put them in a zip lock bag and freeze them. They only take around 20 minutes to thaw and turn out perfect!

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Katina

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Reviewed: Aug. 2, 2010

I've made this recipe using leftover mashed potatoes. Mix everything while the potatoes are hot to mix easier, then I fridge it overnight. I omitted the cream and used milk and butter. It worked just fine.

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Reviewer:

mdavidson

Reviewed: Jun. 8, 2009

I love Lefsa, and can not find it in southern California. It might be interesting to use garlic mashed potatoes, because garlic is a natural preservative which might add shelf or refrigerator life. Also it my might be interesting to try red potatoes also.

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