Rating: 4.5 stars 4.3
73 Ratings
  • 5 star values: 51
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 5
  • 1 star values: 3

I was raised on lefse as a special treat for the holidays. We still make it every holiday season and this is the best recipe ever. We eat ours with butter and sugar. Note: you will need a potato ricer to prepare this recipe.

Recipe Summary

30 mins
30 mins
1 hr
2 hrs
60 lefse


Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place potatoes in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.

  • Run hot potatoes through a potato ricer into a large bowl. Beat butter, cream, salt, and sugar into riced potatoes. Let cool to room temperature.

  • Stir flour into potato mixture to form a soft dough. Pull off pieces of dough and form into walnut-sized balls. Lightly flour a clean cloth and roll out lefse balls to 1/8-inch thick.

  • Heat a griddle over high heat.

  • Cook lefse on the hot griddle until brown blisters form, about 1 minute per side. Place cooked lefse on a damp towel to cool slightly. Repeat with remaining dough, stacking them on top of each other as they're cooked; cover until ready to serve.

Nutrition Facts

96 calories; protein 2.1g; carbohydrates 17.4g; fat 2.1g; cholesterol 5.5mg; sodium 113.3mg. Full Nutrition