-
-
My review
Christmas Lefse
heartymncook
"This is a Norwegian-style lefse, that our family makes together every Christmas Eve morning. The potato dough is refrigerated overnight to make the lefse more tender. Delicious spread with butter and either white sugar or brown sugar!"
Added to shopping list.
Go to shopping list.
Ingredients
8 h 35 m servings 277 calsOriginal recipe yields 12 servings (12 lefse)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Place potatoes and salt into a pot and fill with enough water to cover. Bring to a boil and cook until potatoes can be easily pierced with a fork. Drain and transfer to a large bowl. Measure in the butter and cream and mash until completely smooth. Cover and refrigerate overnight.
- Use your hands to shape the potato mixture into four even logs about 6 inches long. Cut each log into 4 or 5 pieces. Using just enough flour to keep the dough from sticking, roll out each portion as thinly as possible. Flip the dough over frequently and add more flour as needed. Adding too much flour can make the lefse tough so be careful.
- Heat a lefse grill or griddle over medium heat. Cook one at a time until the lefse are golden brown with darker brown bubbles on each side, flipping over once. Use a flat lefse turner if you have one. Stack finished lefse on a plate or tray and cover with a tea towel to keep them from drying out. Once the lefse are completely cool, wrap in plastic to keep it moist.
Nutrition Facts
Per Serving: 277 calories; 10.5 g fat; 41.6 g carbohydrates; 5.3 g protein; 35 mg cholesterol; 621 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 79 Ratings
-
-
-
-
-
Most helpful positive review
12/23/2008
This is a great recipe!However, DO NOT cover the potatoes when you refrigerate them ~ they dry out better when not covered. This makes it easier to roll and you won't need as much flour (no chan...
Most helpful critical review
11/25/2010
I decided to try a new lefse recipe. I found this one to be really sticky. I had to use more flour than usual so it would not stick. I was frustrated
Most helpful
Most positive
Least positive
Newest
12/23/2008
This is a great recipe!However, DO NOT cover the potatoes when you refrigerate them ~ they dry out better when not covered. This makes it easier to roll and you won't need as much flour (no chan...
1/4/2010
I had a lot of fun attempting to make lefse. I admit it was my first time and struggled to make them thin round patties. I ended up dropping the a spoon full on the griddle, used spoons and fl...
12/23/2007
Our family also makes this i really have a great time making it. It gives us the CHRISTMAS SPIRIT!
10/17/2010
Taste from my childhood! Growing up in North Dakota, my family was surrounded by Scandinavians. Even though we were Irish and German, my great-grandmother made this dish every Christmas. Such a ...
11/25/2010
I decided to try a new lefse recipe. I found this one to be really sticky. I had to use more flour than usual so it would not stick. I was frustrated
2/17/2015
My fiancé is Norwegian and we are moving there to Ski (outside of Oslo and pronounced Shee) in April so I've been trying to perfect some recipes to use when I get there! They frequently use thes...