Usually, about a week before Christmas, my family and I will get together and decorate cookies and make lefse. This was my first time ever making lefse. I wasn’t there when my Grandma made the dough for the lefse and it calls for a butt load of potatoes. We all took turns rolling out the dough and then it gets cooked on a big lefse skillet. Lefse is Norwegians version of a crepe pretty much. Every country seems to have their own way of making a pancake. 😉
You need a rolling pin with a fancy cloth attached to it. This cloth gives the lefse that famous texture. A circular rolling board to roll out the flour, lots of flour, and a lefse griddle.
Pick the lefse dough out with these fancy sticks. Sometimes the dough will stick to the board to transfer it to the griddle, that is why a lot of flour is required.
And some ninja skills might be required. 🙂
Lefse is just like a pancake. The edges start to bubble when it is ready to flip. You also use those fancy sticks to flip the lefse on the grill.
This is the final product. Transfer it to some parchment paper and let it cool off. Usually we like lefse with lots of butter and sugar. Some people like to stuff leftovers from Thanksgiving inside, and fold it up like a burrito. Those people are weird. J/k. 🙂
I’ll post the recipe once I obtain it from my Aunt.
- 7 cups of potatoes
- ¼ cup cream
- ½ cup melted butter
- 1 tbsp sugar
- 1 tsp salt
- 2 cups of flour
- Boil peeled potatoes.
- Drain and rice.
- Add cream, butter, sugar, and salt.
- Cool potato mix.
- When chilled add 2 cups of flour.
- Roll into balls the size you want to for frying.
- Keep balls chilled before frying.