Lefse Recipes

Lefse (without potatoes!) by Vicky

Lefse (without potatoes!) by Vicky

Ingredients

  • 4 Cups flour
  • 2 tsp salt
  • 2 cups scalded milk
  • Butter....I use about 1 stick which I melt into the milk.

Instructions

Mix together and fry as usual.

Vicky wrote in asking us if people still make lefse without potatoes. Well, you bet they do! But you know what? I don’t know how! So sweet Vicky shared with us her families recipe! Thank you Vicky!

Here’s a litte from Vicky, “I use a 50 year old electric fry pan, my dad bought me for my wedding.   I usually make a double batch and freeze some for my kids to take home. I learned to make lefse from my mom, Joan and also from my grandmother Lizzie, who used to make it on the top of her cookstove.  I am glad I can share our family’s recipe.”

Enjoy!

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Lefse Time’s Lefse Recipe

Aunt Charlotte’s Lefse Recipe (our favorite!)

Ingredients

  • 4 cups riced potatoes
  • 1/4 cup butter
  • 1/2 cup heavy whipping cream
  • 2 tsp sugar
  • 1 tsp salt
  • 1 1/2 cups flour

Find a lefse grill or lefse making equipment to make your own lefse!

Click here to view detailed instructions for making this lefse recipe. 

For even more lefse recipes, visit our customer submitted recipes.  Have a favorite recipe of your own you want to share on Lefse Time? Submit it here!

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Perfect Norwegian Lefse submitted by Rebecca Knoepke

Boil, drain and rinse ten pounds of peeled Russet potatoes, but be very careful not to over cook them. That’s the key the perfect rolling. Wet potatoes give you sticky lefse!

Rice the warm potatoes and add 2/3 cups half and half, 2 sticks of margarine, 1 TBSP salt and 1TBSP of sugar. Blend well with an electric beater. Place this bowl of potatoes in the fridge overnight covered loosely with a piece of wax or parchment paper to allow them to evaporate some of the moisture. In the morning, add 6 cups of flour and mix well. (I usually have to mix it with my hands.)

Now, roll dough into palm sized balls and return them to the fridge, taking them out a few at a time as you roll them. Cold potatoes are easier to roll than room temp. Flour your lefse surface well, roll it out thin, and grill with your griddle at 400 degrees. (don’t grease the griddle!) You definitely need a lefse stick to get the rolled lefse from the rolling surface to the grill. You can buy one, or make your own.

Last is the most important part. As you remove them from the grill, place them in several layers of towels to sweat until they are cool. This takes several hours. I use a flour sack towel with a folded bath towel under it, and on top of it. Once cooled, store in saran in the fridge, or freeze in freezer bags. Enjoy with butter and sugar!

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Instant Potato Lefse Recipe

Lefse recipe using instant potatoes submitted by Edith Cano.

(This recipe was dictated to Edith by her Norwegian grandmother Ramona Johnson)

Lefse recipe using instant potatoes submitted by Edith Cano

Ingredients

  • 1 batch = 24 lefse
  • ADD to: 3 cups boiling water:
  • 1 ½ teas. salt
  • ¾ cup margarine or butter
  • 2 1/3 cup canned evaporated milk
  • ¼ cup sugar
  • Heat all until real hot. Now ADD:
  • 4 cups Idahoen instant potatoes (you can use any brand)
  • (2 lbs 4 oz makes 6 batches)
  • Mix like for eating. Chill. Then ADD:
  • 1 ½ to 2 cups flour when ready to roll. (Mix with hands until flour is absorbed)

Instructions

Form lefse dough into golf ball sized (or larger) portions. ROLL out flat with Lefse rolling pin using flour as needed (so it won’t stick) turning often with lefse turner until thin. Use lefse turner to lift from pastry board to griddle. Bake on Lefse griddle at 410-435 degrees until golden brown bubbles appear. Flip with lefse turner and brown other side. Stack lefse on towel and cover with another towel until baking is finished to prevent drying out. Once cooled, lefse freezes well.

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From the Frederick Philbert Jensen, Jr family

  • 3 Cups riced Potatoes
  • 1/2 stick butter
  • 1/2 cup cream
  • dash of salt
  • 1 1/2 cup flour
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