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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Lefse Recipe

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This recipe for Lefse is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. yellow yukon potatoes or Idaho potatoes
cup milk
cup butter
1 tsp. salt
1 tsp. sugar
⅛ tsp. pepper
2 - 3 cups flour

Lefse rolling pin
Lefse turner
Electric lefse non-stick griddle or flat, round non-stick electric griddle without lip

Directions:
Directions:
Wash, pare, and cook potatoes for about 20 minutes or until tender. Drain and dry potatoes by returning to pot and shaking briefly over low heat until most steam dissipates. Do not brown. Mash potatoes. Transfer potatoes to mixing bowl and whip in milk and butter until fluffy. Add mixture of salt, sugar, and pepper. Whip until light and fluffy. Chill until cool.

Remove potato mixture from refrigerator and mix in about 1 - 2 cups cups flour with hands until no longer sticky. Do not overwork. Shape into balls the size of softballs.

Preheat ungreased griddle to medium high setting. Working with one ball at a time, pat into round circle. Using a sieve, coat working surface well with flour. Sprinkle one side of flattened ball with flour and place floured size down onto floured working surface. Flour top of potato circle. Sprinkle flour on lefse rolling pin. Roll potato circle until very thin and roughly size of griddle surface, sprinkling additional flour on dough and working surface as needed to prevent dough from sticking to rolling pin and surface.

When griddle has reached temperature, use lefse turning stick to gently lift dough from working surface and turn onto griddle. Keeping close eye on griddle, cook until dough begins to bubble up and forms light brown spots on bottom side of dough. Turn dough and cook on other side. Shake of excess flour.

Transfer cooked lefse onto counter on top of cotton kitchen towel and cover with a second kitchen towel. Continue process until all pieces of lefse have been cooked, placing rounds of cooked lefse on top of each other to cool. After lefse has cooled to room temperature, cut each round into 8 pieces. Serve buttered or with Swedish meatballs. Refrigerate to store.

Makes about 16 servings, depending on how much you eat!!!

Personal Notes:
Personal Notes:
Nana and Pop Pop introduced this to the Gourmet Club in 1975, but I can attest that it has been a family favorite for as long as I can remember! And since Pop Pop passed on the tradition to me, and I have passed it on to you, we can be sure there will be lefse eaters for generations to come.

Of course the best part is that we combine lefse with Swedish meatballs - the perfect combination. It is nice to be Scandinavian! And I say "ba humbug" to your Great Uncle Dick who always refused to eat lefse with meatballs because he said he was Norwegian through and through and thus could never combine the two!

 

 

 

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