How to Make Lefse
Nope, I’m not Norwegian. My ancestry is German and Czech. But my hubby’s family has some Norwegian blood running through it and so that’s my excuse to make this delicious treat! Not that I need one because we love lefse! I learned how to make lefse many years ago from a neighbor. Lefse is very commonly made in my area, and especially in North Dakota and Minnesota.
Lefse is a traditional Norwegian flatbread that can be served many different ways. Potato actually wasn’t always added to the dough, but it’s common in lefse making today since it helps the dough stay together and make it easier to work with.
Lefse is most commonly eaten by spreading butter and sugar on the inside and rolling it up and enjoying warm. SO good! You can also eat it with jam, eggs, meat, or whatever you want! It’s very versatile and can be frozen so you can make a BIG batch and freeze half for later. This recipe does take some time to make so it’s a good idea to make a big batch and make it worth your while.
*Note: You will need a Potato Ricer for this recipe.
- 5 pounds cooked potatoes, peeled
- 1/4 cup butter
- 1/4 cup heavy cream
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons sugar
- 1 1/4 cups flour
Add in the cream (I used my Cream Cubes), butter, salt, and sugar into the riced potatoes until they melt into the warm mixture. Set the mixture aside for a while and let it cool.
Then whip everything together with a hand mixer until the entire mixture is nice and smooth.
After the mixture has cooled, mix in the flour. Form small balls. You may need some extra flour to be able to roll these out.
Take a clean flour sack or another thin towel and place the balls of dough on part of the towel with a little flour. Sprinkle a bit more flour on the top. Using a rolling pin, roll out the dough until it’s very thin. *Note, if you are making gluten free or dairy free versions, do NOT roll the dough super thin like regular lefse. It needs to be left a little thicker to hold together.
Remove the rolled out dough carefully from the towel. (I did this by cupping it in my hands and carefully flipping onto the griddle.) Fry on a warmed griddle (you can use a hot frying pan if you don’t have one). You do not want to cook long, just long enough for each side to get some bubbles. If you cook it too long the lefse will get hard and crispy, it should be soft and flexible, like a tortilla.
Lefse takes some time to make but it’s very worth it in the end! We like to spread butter and sugar inside a warm lefse and enjoy!
Gluten Free Lefse Variation
Instead of regular flour, substitute all purpose gluten free flour in the mixture. All other ingredients can remain the same.
Dairy Free Lefse Variation
Instead of the butter and cream, substitute coconut milk in the mixture. All other ingredients can remain the same. You can also make a gluten free and dairy free version.
Does your family enjoy Lefse? What kind of toppings do you use?