Grandma’s Lefse

Since I was a child I have always loved the holidays. I love family traditions new and old. I love getting together with family, it is a mix of chaos, laughter, and FOOD! I love the small details that many people may not even notice. Grandma’s Lefse is one of those things. Every year after dinner my grandmother would bring out a variety of desserts. Everyone was way too full to want any of them yet still we managed to have a few bites. In the mix of all of the desserts, there was always a plate of Lefse. If I remember correctly, they were made by one of my Grandmothers friends from The Sons of Norway.

For anyone who has not tried Lefsa, it is a traditional soft Norwegian flatbread. It is eaten like a crepe with a variety of fillings. In our family, Grandma’s Lefse was always served with butter and cinnamon sugar. It can also be served with lingonberry jam (which can be hard to find but always available at IKEA).

Over the last few years, I noticed that Grandma’s Lefsa was missing. Not wanting this tradition to fade away, I decided I might as well take it over! I am sure glad I did because it was a hit! I can’t wait to teach my children to make it and keep a little piece of our Norwegian heritage alive.

What you will need

• Turning Stick
• Potato Ricer (I will show you a way to use a strainer if you would rather)
• Lefsa Pan
• Rolling Pin

Getting Started – Day One

First, you will peel, dice, and boil 2 lbs of potatoes. Boil until potatoes are tender.

Drain potatoes, then bake to remove excess moisture.

Rice potatoes, if you do not have a ricer, you can press the potatoes through a colander and achieve a similar result.

Mix potato, sugar, milk, butter, and salt. Once fully combined, cover the bowl and place it in the refrigerator for 12 hours.

Day 2

Combine 1 cup of flour with potato mixture. Once mixed, divide into golf ball-sized sections.

Preheat pan on the stove over medium heat.

Using extra flour, roll out first Lefse (be sure to flip and add flour as needed so that the dough does not stick to the rolling pin or surface)

Roll as thin as you are able to without breaking the dough. Using your Turning stick, move the dough to the preheated pan. Cook for 2 min on each side.

Lefse should look similar to this when cooked completely.

Once all dough is cooked, I add butter, cinnamon, and sugar, and Enjoy!

Grandma’s Lefse can be stored in the refrigerator for up to a week however I recommend enjoying it earlier than later! You can reheat it in the oven or microwave.