Prep 1 hr
Cook 1 hr
Every Christmas since I was a little girl, my grandma always made lefse, now me and my dad make it together to give my grandma a break. It is such a treat at our house because it is very time consuming - but worth every minute. (Note: It works best when mashed potatoes are cold)
- 2 cups of plain mashed potatoes
- 2 tablespoons milk
- 1 tablespoon butter
- 1⁄4 teaspoon salt
- vegetable oil
- In a large mixing bowl mix potatoes, milk, butter, salt and 3/4 cup of flour.
- Kneed briefly on lightly floured board, adding flour to make the
- dough non-sticky.
- Divide dough into 12 equal balls; roll each on lightly floured
- board into a circle paper thin.
- Lightly oil a heavy skillet or crepe pan; set over medium heat.
- Cook one at a time, until lightly browned, about one minute on
- each side.
- Stack on a plate with a paper towel in between each one.
- Freeze leftovers, and thaw throughout the year and enjoy a favorite anytime.
My husband's family is Norwegian and lefse is a traditional Christmas and Thanksgiving treat. I've recently learned how to make lefse and he absolutely loves them specially when they're hot straight out of the griddle, slathered with butter and lingon berry jam of course. This is a great short-cut version.
This recipe is wonderful, and very simple!!! I have had a lefse rolling pin since I was child -- a gift from my Norwegian babysitter. I have her recipe, but it is sooooo time consuming! I was happy to use this recipe and save time in the process! These are also really yummy with melled butter and a little brown sugar then roll em up. We had these as an after school snack often when I was a child.
This was my first time making or eating lefse - and we're all hooked! These are better than any french crepes that I've had. I served them with butter and powdered sugar. Next time I'll try jelly. Now I'll be cooking extra potatoes every time I make mashed potatoes just so I can make these! Thank you for a great recipe!