Hungry Jack Lefse

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“this is a norwegian Christmas recipe that DH loves. It is like a potato flatbread, spread with butter, sprinkled with sugar and rolled up in Saran Wrap.He made the recipe and loved it. this is a short cut way of making the Lefse from one of the recipes a cookbook Pillsbury County Cooking from the cookbook swap that i got from ChamoritaMomma.”
20 lefse

Ingredients Nutrition


  1. Heat an electric lefse griddle(which we have) or electric skillet to highest temperature(DH has made this on the stove on a regular griddel)/.
  3. Measure potato flakes in large bowl.
  4. In a small saucepan, heat water, salt and margarine to rolling boil.
  5. Remove from heat, add milk.
  6. Add liquid to potato flakes and stirr until flakes are moistened)mixture is crumbly).
  7. Gradually add flour in small amounts to potato mixture.
  8. Work with hands until a soft dough of rolling consistency forms, AVOID USING TOO MUCH FLOUR.
  9. Form dough into a roll 10 inches long and 2 inches in diameter.
  10. Cut roll into 1/2 inch slices.
  11. Cover dough with plastic wrap while rolling out each lefse.
  12. On a well floured board or pastry cloth roll out each sli8ce of dough until paper thin.
  13. transfer lefse to heated griddle using a lefse stick or spatula.
  14. Bake about 1 minute or until brown spots appear on bottom surface.
  15. turn and bake other side 30-45 seconds.
  16. Place lefse between cloth dish towels to prevent drying out.
  17. repeat with remaining slices.
  18. cool completely.
  19. To serve spread with butter and fold in quarters.
  20. DH spreads his with butter, sprinkles with sugar and rolls them in saran wrap.

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