5 Reviews

This looks the closest to the recipe my great grandparents always used. A lot of people make the mistake of using oil when authentic lefse uses absolutely no oil. I've got a few other family recipes for scandinavian treats that have been passed down through our family if you'd like them email me: amyjlarson@hotmail.com

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Chef @my January 18, 2009

This recipe turned out some authentic tasting lefse...I used leftover mashed potatoes instead of the grated ones with good success. The important part is not to add anything to the potatoes (ie: butter, or the dough will be gooey). I also did not leave the mixture to sit overnight. We were to impatient to make lefse! We love it buttered with brown sugar and rolled up.

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al_silver2 December 28, 2009

If I'm not mistaken it's been about 50 years since the last time I had (or even thought about) lefse, & when I saw this recipe I just knew I had to try it! Well, it's everything I remember about these tasty, rolled-up bites (I, too, had them as a kid, spread with butter & with a cinnamon/sugar sprinkling) & I'll just keep this recipe handy ~ Many thanks for sharing it! [Tagged, made & reviewed for one of my adoptees at the tail end of the current Pick A Chef]

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Sydney Mike April 29, 2009

This was just delicious! So easy to make, and so many different ways to use the Lefse! Thanks Norsegirl! :)

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Unknown Chef6 January 18, 2009
Lefse