Making Lefse

November 20, 2011 in Food

A traditional Norwegian bread, Lefse is composed of potatoes, flour and milk or cream. Preparation requires a special turning stick and griddle. While you can use a regular rolling pin most chose a deeply grooved, or corrugated rolling pin. The final product resembles a thick crepe.

Unfortunately, making perfect Lefse takes a lot of practice. The consistency of the dough is really the key to a great batch. The most common mistake is making the dough too wet.

You will need: Lefse griddle and turning stick, ~ 2 lbs of Russet potatoes, Large pot for boiling potatoes, Salt, Potato ricer, large mixing bowl, butter, sugar, milk/half&half/cream (your choice), flour


Peel the potatoes and boil in large pot with a small amount of salt. Do not over cook. Remove from heat once you can pierce the potato with a fork

Strain the potatoes through a colander. Rice the potatoes back into the warm pot.

Take 4 cups of riced potatoes and add to your mixing bowl. Mix in 1/4 cup butter (cut into patties), 1 tsp salt, 1 tsp sugar, 1/2 cup milk/half&half/cream

Place in the refrigerator until cool

Once cooled mix in your flour, about 1 cup. Kneed the dough adding small amounts of flour until you have a workable consistency.

Divide into about 12 balls, each ~ 1/3 cup in size

Take each dough ball and roll out on your board, turning after 3-4 rolls and sprinkling lightly with flour to prevent sticking

The dough should roll very thin – 1-2 mm thick, making a circle about 12 inches diameter

Slide the Lefse stick under the thin piece and unroll on to the griddle. Cook ~ 1 minute each side or until the piece bubbles and develops medium brown spots on both sides

Remove from the griddle and place between two kitchen towels (keep covered) and allow to cool slowly before packaging.

Eat right away for best taste. Freeze right away if making ahead of time.