Norwegian Lefse

Makes 8 large or 16 small

Beat together hot mashed potatoes, butter, milk and salt. Cover; chill well.
Turn out on lightly floured surface.
Sprinkle potato mixture with ½ cup flour. Knead 8 to 10 minutes, gradually kneading in another ½ cup flour.
Divide into 8 or 16 portions; shape into balls.
On floured surface, roll small balls to 6" circle and large balls to 9" circles.
Roll around rolling pin, transfer to hot greased skillet.
Cook until lightly browned, 4 to 6 minutes, turn once. (Should be limp)

Lefse is like crepes but better. Wrap a Lefse around a cooked hot dog or spread butter on it.


Boil and rice potatoes. Heat shortening, cream, sugar & salt until melted.
Mix with potatoes. Refrigerate overnight.
Add a scant amount of flour. Measure out small handfuls (about 1/3 cup).
Roll out into circles, using Lefse rolling pin until very thin.
Bake on Lefse iron, turning once, until light brown.


Lefse, similar to a thin pancake or tortilla, is still a mainstay for Midwestern Scandinavian countries at holiday time.
The lefse is better, sprinkled with sugar, white or brown and rolled up.
Boil potatoes and mash very fine. Add cream, butter & salt. Beat until light and cool.
Add flour to make a soft dough. Knead flour in well and make into a large roll.
Slice off a portion and roll as you would pie crust.
Roll as thin as possible and bake on a lefse plate, a large flat round skillet.

Norwegian Lefse

Peel potatoes. Quarter and cook in boiling water until done. Drain well. Mash or rice.
Add margarine, salt, sugar & cream, mixing well into the potatoes.
Cover with a cloth and refrigerate until thoroughly chilled or overnight.
When chilled, measure 2 cups firmly packed cold potatoes & 1 cup flour.
Slice flour into mixture with a spatula. Then, with fingers, work flour into the potatoes until mixture is like coarse meal.
Squeeze dough together and pat into a roll about 9" x 3", making sure mixture and flour are mixed together well.
Do not refrigerate after adding flour!
Heat a lefse maker or sturdy griddle until hot.
Cut roll into 8 slices. Pat each slice into a cake. Roll it as thinly as possible (use a lefse rolling pin if you have it).
Turn it over and dust lightly with flour.
Roll into griddle size. Cook 15 to 30 seconds, until it becomes flecked with brown.
Turn and cook the other side, using lefse stick or dowel for turning.
Cool on folded towel and then cover with fold so no air gets in.
Continue until all dough is used.

Serve in place of bread; spread with butter, brown & white sugar, preserves, fruit, etc.
Wonderful with coffee.


Makes about 18 Lefse

Cook potatoes with skins on. While still warm, peel and rice potatoes in potato ricer. Or, if ricer is not available, mash finely. You should have 4 cups.
In mixing bowl, combine potatoes, flour, salt and butter.
Work mixture together with hands until it holds it shape.
Form into balls a little larger than a walnut. There should be about 18.
On floured pastry cloth, using lefse rolling pin or regular rolling pin covered with cloth, roll out each ball of dough to flat circle about 12" to 14" in diameter.
Roll out as thin as possible, almost paper-thin.
Spray lefse griddle or regular griddle with cooking spray.
Preheat to 500° or place on high heat.
Fry each Lefse 1 to 2 minutes on each side or until bubbles and small brown dots start to form.
(If lefse gets too brown, it tastes bitter.)

To serve Norwegian-style, cut each lefse into halves or quarters. Spread with butter and roll up.
For Swedish-style Lefse, sprinkle with sugar after buttering.

Note: Lefse can be frozen in airtight containers before buttering. It is best if each is wrapped in piece of cloth, then packed with others in plastic bag. This will keep lefse moist.

In small bowl, stir together celery, mayo, mustard, milk, parsley & remaining garlic.
Add to potatoes and mix it up real good.