Lefse is the religion in my family. I have never found a lefse that matches the ones we have been making for centuries! Feel free to experiment with the amount of flour since moisture differences cause each batch to vary slightly. Serve with cheese and meat or butter and jam.
| Prep Time: | 5 mins |
| Cook Time: | 3 mins |
| Total Time: | 8 mins |
| Servings: | 7 |
| Yield: | 6 to 7 servings |
Ingredients
- 7 Yukon Gold potatoes
- ¼ cup butter, melted
- 1 teaspoon white sugar
- 1 cup all-purpose flour
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 142 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 50 mg |
| Sugars | 1 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
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. Always seemed to make a huge mess, but they are as fun to eat as they are yummy!
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 follow, clear instructions. Thanks again.
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. My family isn’t as fond of these as I am!
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 be able to read newspaper headlines through them when done right. BTW, my Grandpa Amundson ate his lefse wrapped around a hunk of lutefisk, and in Norway where they call this style potetkake, they wrap them around hotdogs. We prefer ours with butter and a sprinkling of white sugar.
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!
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 of toppings. I love the ease of this recipe. Also they should be light golden brown, very similar in color to a tortilla. Never burnt or dark dark anywhere.
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 tomato sauce. Curry will do fine aswell. Overall, will make it again. (View picture)
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!!