Norwegian Lefse Recipe 10 med potatoes (5lbs) 1/2 c butter 1/2 c cream 1 teaspoon salt 1 1/2 tablespoon sugar 2 1/2 c flour (Makes about 20) Peal potatoes and cut into equal chunks. Boil in salted water until barely fork tender (do not over boil). Drain and “rice” potatoes into large bowl. Add butter, cream, salt, and sugar. Mash together with a potato masher. Chill over night. In the morning add flour and work in with hands. Form into a log and cut into even sections. Balls should be the size of a small tennis ball. Kneed each ball a little, pat into a patty and roll end on table to form a nice edge and prevent cracking. Keep dough patties in the fridge and pull out one at a time as needed. Roll on heavily floured board until very thin, you should see the writing on the board through the lefse. Fry until bubbly and lightly browned on each side, about 1-2 mins per side. Serve with butter and brown or white sugar. Cool on towel and refrigerate any extras. Needed: Potato Ricer Lefse board with cover Lefse rolling pin with cover Electric Lefse fryer Lefse sticks
Lovely! Thank you for sharing! Kathy and I were once convinced by another couple to help them turn 200 pounds of potatoes into lefse. W found that there was a traditional rule that stated that part of the recipe included a quart of brandy for each 100 pounds of potatoes. The brandy did not go into the lefse!
I’ve experimented with making lefse and was told to pop the bubbles but I see you didn’t and it turned out the same. Thank you for posting this on Utube because I learned something new. The way you roll your lefse out is easier than the way I learned how to roll it.
I made my lefse a couple of weeks ago. It’s in the freezer. I rolled my lefse until I could see the writing on the pastry cloth but it seemed too thick.
Norwegian Lefse Recipe
10 med potatoes (5lbs)
1/2 c butter
1/2 c cream
1 teaspoon salt
1 1/2 tablespoon sugar
2 1/2 c flour
(Makes about 20)
Peal potatoes and cut into equal chunks. Boil in salted water until barely fork tender (do not over boil). Drain and “rice” potatoes into large bowl. Add butter, cream, salt, and sugar. Mash together with a potato masher.
Chill over night.
In the morning add flour and work in with hands. Form into a log and cut into even sections. Balls should be the size of a small tennis ball. Kneed each ball a little, pat into a patty and roll end on table to form a nice edge and prevent cracking.
Keep dough patties in the fridge and pull out one at a time as needed.
Roll on heavily floured board until very thin, you should see the writing on the board through the lefse. Fry until bubbly and lightly browned on each side, about 1-2 mins per side.
Serve with butter and brown or white sugar. Cool on towel and refrigerate any extras.
Needed:
Potato Ricer
Lefse board with cover
Lefse rolling pin with cover
Electric Lefse fryer
Lefse sticks
Very close to my grandmothers recipe (no sugar added to the dough). Talk skal du ha!
I’m new to the Midwest and have just tried Lefse for the first time. I’m excited to try to make it on my own. Thank you for this!
Oh I hope you love making it too! Good luck to you!
Lovely! Thank you for sharing! Kathy and I were once convinced by another couple to help them turn 200 pounds of potatoes into lefse. W found that there was a traditional rule that stated that part of the recipe included a quart of brandy for each 100 pounds of potatoes. The brandy did not go into the lefse!
Turn that brandy into an “old fashioned” and you’d fit right in with us here in Wisconsin!! 😁
UffDa! I'm from Minnesota/Norwegian. Thank you for this video!
UffDa! 😁
I’ve experimented with making lefse and was told to pop the bubbles but I see you didn’t and it turned out the same. Thank you for posting this on Utube because I learned something new. The way you roll your lefse out is easier than the way I learned how to roll it.
You’re welcome 😊
I like mine with cinnamon and sugar and butter
I’ll have to try that next time. Sounds good!
Why not push the butter through the ricer ???? Easy peasy
I made my lefse a couple of weeks ago. It’s in the freezer. I rolled my lefse until I could see the writing on the pastry cloth but it seemed too thick.
It’s really all about preference and trial and error. My mom once rolled it so thin that it turned out like a crispy tortilla chip when cooked! 😂
I can be over in 10 minutes to help eat, I mean, help make some.😬😬
😂
Skål!
I don't have an Uff Da! cup... Guess I just have to burn my passport.
Huff da. 😢
Just means you need a vacation up north to look for one 😂