Leona's Lefse

Leona's Lefse


"In my family, lefse is religion. We have made these lefse for generations, and I have never met their match! Every batch is a little different owing to moisture variations, so feel free to experiment with the amount of flour. Serve with either butter and jam, or meat and cheese."
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8 m servings 142 cals
Serving size has been adjusted!

Original recipe yields 7 servings



  • Calories:
  • 142 kcal
  • 7%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 50 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

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  1. Place the unpeeled potatoes in cold water and bring to a boil. When potatoes are almost soft, drain water and allow potatoes to cool. Make sure the potatoes do not get too soft, or they will be too wet and the lefse will be hard. Peel and mash the potatoes. Measure out 4 cups; set aside and allow to cool.
  2. Preheat your cast iron or electric skillet to a medium setting. Stir the butter and sugar into 4 cups mashed potatoes. Add about one cup of flour and mix it into the potatoes. The amount of flour needs to be varied a little according to how moist the mashed potatoes are, the less flour you use the better, but you don't want the mixture to be sticky.
  3. Flour your pastry board and rolling pin. Make a ball of lefse dough about the size of a small apple and roll it out into a very thin circle. It should be as thin as a crepe, and will tear easily unless you are very careful.
  4. Heat a skillet or frying pan over medium-high heat. Lightly brown the lefse on both sides on your skillet, from 1 to 3 minutes per side. Roll up and serve with the filling of your choice.



Since I, myself are Norwegian I loved it!!! My kids ate them all up in less than 5 minutes though so I only got about 5!!! You should try this recipie!!

Tasted great and much quicker than my recipe, but I believe I'll stick with our Family recipe which, while very labor intensive, makes super thin and super delicate lefses...you are supposed to ...

This is a great recipe for lefse. I am very Scandinavian, Erickson's and Millers are the family names. Lefse should only be served with either butter, or butter and sugar. Never any odd types ...

Well.. this is something new to me and my family. It looks like naan bread ( we eat a lot of these in Malaysia) and the texture was a bit like it but with potato taste. We had it with sardine in...

I love this easy recipe - and doesn't make a zillion like my Norwegian grandmother's recipe! Your specific instructions are the best I've seen. I'll use this when I don't want to make so many. M...

Thank You. I am not Norwegian, nor have I ever made lefse. Following your recipe I made lefse that made my husband "flash-back" to when he was little and was at Grandma Halvorson's. Easy to fo...

I grew up with lefse (mum's side is from Norway) and we ate it anytime there were enough leftover potatoes to make it. This recipe is almost identical to my mums, except she didn't use sugar. Al...

I liked this a lot, but don't know if it is worth the extra effort (compared to regular pancakes/crêpes). I'd make it again for some Scandinavia-themed thing though!