Norwegian Potato Lefsa

Thank you for sharing this wonderful recipe. I was raised on Lefsa. I had lost my recipe when my mother past away. Now I will be able to keep the tradition alive. Thank you!!!!!

lefsa. the best of all norwegian foods. I've made lefsa so many times its not funny. its abetter ideanot to stack the lefsa though, because it may stick togeter. use some wax paper in between each piece

Thank You as the other reviewer I had lost this family tradition. Exactly the way I remember making with my dad. Favorite was butter and brown sugar, Thanks again

I love Lefsa this recipes is great. I was taught to us the mash potatoes and 1/2 cup of flour for every cup of mashed potatoes.

The correct Norwegian spelling is Lefse not Lefsa. Lef-sa is how it may look phonetically.

I've made this recipe using leftover mashed potatoes. Mix everything while the potatoes are hot to mix easier, then I fridge it overnight. I omitted the cream and used milk and butter. It worked just fine.

The lefsa was great however it made WAY too much!!!! I made it for a party and had tons of leftovers. This makes enough for about 18-20. Other than that it was delicious and everyone loved it! We sprinkled with butter cinnamon and sugar.

This is exactly how my grandfather made lefse, I used to love watching him in action! BTW to the reviewer that thought it might be a good idea to try garlic mashed potatoes or red potatoes: No, please.

My family never mashes the potato they always use a ricer it makes it easier to blend the ingredients.

I love and was also raised on Lefsa! I've been making it for my kids for a few years now and butter with brown sugar is our favourite. Just wanted to thank you for the keep your dough balls cooled to prevent sticking. Happy Lefsa making everyone!

I am so glad I found this recipe. I haven't made it yet but I'm sure it will be great. I also had lefsa when I was little. They sell it here in upper Michigan, but I think it is too thick. I bought some and tried it with cinnamon and sugar but it wasn't like I remembered. I will have to try it again with my own lefsa and roll them out thin. Thanks for the recipe.

I love Lefsa, and can not find it in southern California. It might be interesting to use garlic mashed potatoes, because garlic is a natural preservative which might add shelf or refrigerator life. Also it my might be interesting to try red potatoes also.

Some helpful hints for this recipe: Melt the butter in the microwave, add the cream (or milk) and when heated, add the sugar and salt (which can be reduced to half a tablespoon) to this mixture, then to the mashed potatoes. I find it easier to make long rolls of the dough (about 1 1/2 in. in diameter if using a griddle). Cut off slices about a half inch thick. This method is faster and makes them easier to roll out. It's also important to stack the baked lefses between dishtowels to keep them soft. We love these and they are a must for Thanksgiving and Christmas dinners! Ch

I make Lefse every year and this was the best batch by far. I followed the recipe exactly, but after I take my lefse off the grill I actually stack the pieces between damp flour sack towels, after they are moist I stack them, put them in a zip lock bag and freeze them. They only take around 20 minutes to thaw and turn out perfect!

These turned out delicious!! The only change I made was substituting milk for the whipping cream to cut some of the calories. Thanks for the great recipe!!

These were a pain in the butt to make, but worth it. Haven't had these since I was little and had to make them for my family that has never heard of them. I'll make again, second time will be easier I'm sure.

Thank you for this recipe. I have helped my grandmother make this every year since I was 10. She recently passed away and the recipe passed with her. I will be carrying on the tradition in my family so I thank you very much for posting this!

They were good. I grilled them like the recipe said, but the grill marks were dark. Maybe I should have cooked on a lower heat bc the sugar in the lefsa smelled and tasted burnt. I would probably try again without the sugar.

finally, a delisous lefsa recipe! my grandmother use to make this all the time. we'd spred it with butter and sprinkle it with cinnamon and sugar. Pure heaven.

I grew up eating Lefse even though not Norwegian. My mom used leftover mashed potatoes and cooked them on the griddle our stove had. We used the Lefse to wrap up leftover turkey, stuffing and cranberry sauce sort of like a Burrito! We never had it with butter and sugar and I will have to try that next time although they disappear so fast we don't really need another way to use them.

O M G ! This turned out fabulous ! I now make extra of this recipe, roll into balls & freeze. Whenever I get a craving for cheese lefse I simply take a few out of the freezer the night before & fry them up for breakfast ! YUM ! Thanks for sharing.

Traditional Lefse recipe. I have made these for 40 years. My mother before me and my grandmother before that who came from Norway. I make mine on my pancake griddle turned to the highest heat should be about 375 degrees Fahrenheit. they only take a minute or so on each side. When you roll them out, roll them very thin. You can use lots of flour as it can be brushed off after. These freeze very well. I make at Christmas time and then have for all the special occasions until the next Christmas..

thank you my grandmother and I always had lutefiske and lefsa on Christmas eve , she is gone now and I never had the recipe till now ...im going to go make some awesome lefsa now ..oh yea I don't care if its spelled wrong kk calico...

These are the Best Thing Ever! Delicious, super easy to work with.... AWESOME soft wraps

Please change your spelling from Lefsa To Lefse which is the correct way - Thanks - seems lots of people spell it wrong

Awesome recipe!!

Have made this version for years just as written, never had a problem. BTW 8 cup of potatoes is approx 5 lbs. I always do up 10 lbs of potatoes because people are always wanting to take some home.

Great way to make it! I have been raised making lefsa as my great grandparents were from Norway. I would suggest making the dough balls smaller and rolling them out really thin, so when you cook them they are not thick. I also would not use a grill for cooking this delicacy. After you are finished with the cooking, I like to put melted butter on there with a brush and sprinkle cinnamon sugar over top of the butter, then roll it up and eat it. Otherwise great thing to have as a little treat

This recipie was perfect!! I just made these for the second year in a row and they came out EXACTLY like the ones my Great-Grandma used to make. My family is overjoyed that I learned how to make this (I'm the only one that knows how now)

Best cold

I may have said a pinch more whipping cream than the recipe said but other than that they turned out wonderful I was surprised how easy it was to roll it out

Thank you for this wonderful recipe. I have made this two times and it works perfectly and tastes delicious. Memories from the past!!

It's pretty close to Moms recipe. We use a ricer for the potatoes, better chances of no lumps. We make it in November so we can just put the rices potatos outside on the deck to cool. The best grill to use is a lefsa grill. Mom found it heated the best, the everyday grills weren't hot enough. In our family we only use butter and roll it up. (I sneakily dip it in my gravy)

My great Norwegian aunts said all you need is potatoes and flour. Still, my grandfather loved these and they made his Father's Day.