Reviewed: Jan. 26, 2008

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!

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Reviewer:

MISSYKENDER

Cooking Level: Expert

Home Town: Kirkland, Washington, USA

Living In: Monroe, Washington, USA

Reviewed: Dec. 24, 2007

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!

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Reviewer:

SARAPHINE

Reviewed: Nov. 15, 2007

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!

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4 users found this review helpful

Reviewer:

Lyle Gunderson

Cooking Level: Beginning

Home Town: Willits, California, USA

Living In: Springville, Utah, USA

Reviewed: Jan. 3, 2007

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.

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3 users found this review helpful

Reviewer:

SONI701

Reviewed: Dec. 28, 2006

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!!

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Reviewer:

LINDARAE1

Reviewed: Nov. 17, 2006

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

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Reviewer:

Chris

Reviewed: 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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158 users found this review helpful

Reviewer:

katie

Reviewed: 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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15 users found this review helpful

Reviewer:

Ronnee

Reviewed: Mar. 28, 2005

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.

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Reviewer:

JENN A.

Cooking Level: Intermediate

Home Town: Bemidji, Minnesota, USA

Reviewed: 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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211 users found this review helpful