Norwegian Lefse

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“Every Christmas since I was a little girl, my grandma always made lefse, now me and my dad make it together to give my grandma a break. It is such a treat at our house because it is very time consuming - but worth every minute. (Note: It works best when mashed potatoes are cold)”
READY IN:
2hrs
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large mixing bowl mix potatoes, milk, butter, salt and 3/4 cup of flour.
  2. Kneed briefly on lightly floured board, adding flour to make the
  3. dough non-sticky.
  4. Divide dough into 12 equal balls; roll each on lightly floured
  5. board into a circle paper thin.
  6. Lightly oil a heavy skillet or crepe pan; set over medium heat.
  7. Cook one at a time, until lightly browned, about one minute on
  8. each side.
  9. Stack on a plate with a paper towel in between each one.
  10. Freeze leftovers, and thaw throughout the year and enjoy a favorite anytime.

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