Table of Contents

The Lost Art of Lefse Making (Step-By-Step)

The scent of lefse always takes me back to my grandmother’s kitchen. Every Christmas, the air would be thick with the aroma of freshly cooked potatoes and warm butter. I remember standing on a stool, mesmerized, watching her deftly roll out the impossibly thin dough on a floured board. She’d let me “help,” which mostly involved liberally sprinkling sugar on the finished rounds, a task I took very seriously. Lefse wasn’t just food; it was tradition, a symbol of our heritage, and a warm hug on a cold winter day.

Recipe Overview

Prep Time: 50 hours (includes overnight potato resting)
Cook Time: Varies depending on batch size and equipment
Total Time: 50+ hours
Yields: 25-30 Lefse rounds
Dietary Type: Vegetarian

Ingredients

8 cups riced potatoes (About 22-25 Medium Baking Potatoes) – See instructions below on potato preparation.
¾ cup butter or ¾ cup margarine
3 tablespoons sugar
1 ½ teaspoons salt
1 ½ teaspoons vegetable oil
3 cups flour (less if you can manage; beginners will probably need to use more)

Equipment Needed

Potato Ricer
Electric Lefse Pan (or substitute with an electric griddle or nonstick griddle)
Lefse Stick (substitute with a long wooden handle of a spoon or even better, an unused wooden paint can stirrer)
Grooved Lefse Rolling Pin (a regular rolling pin can work, but the grooved pin helps achieve the right thinness)
Canvas covering for your rolling pin (desirable, but optional)
Large bowl
Cookie sheet
Paper towels
Plastic wrap
Plastic bags

Instructions

Prepare the Potatoes (Night Before): The key to great lefse starts with the potatoes. Begin by peeling and dicing about 22-25 medium baking potatoes into 1-inch pieces or so. Place the diced potatoes in a large pot and cover with boiling water. Cook until they are tender, approximately 20 minutes. The potatoes should be easily pierced with a fork.
Drain and Dry the Potatoes: Once the potatoes are tender, drain them thoroughly. Return the potatoes to the still-warm cooking pot over the burner that has been turned off. This allows the potatoes to release any extra steam, preventing excess moisture in the final lefse.
Rice the Potatoes: Using a potato ricer, rice the potatoes directly over the butter (or margarine) in a large bowl until you have 8 cups of riced potatoes. The heat from the potatoes will help melt the butter.
Add Flavor: Add the sugar, salt, and vegetable oil to the riced potatoes and melted butter mixture. Stir until everything is well combined and the sugar and salt are dissolved.
Rest Overnight: Store the potato mixture overnight in a cool spot, covered with a paper towel. Do not refrigerate! The paper towel will absorb any excess moisture.
Rice Again (Next Morning): The next morning, rice the potato mixture again through your potato ricer into a large bowl. This ensures a smooth, even consistency. Divide the riced mixture into two equal batches.
Mix First Batch: Sift and mix 1 cup of flour into one batch of the riced potato mixture. Place the other batch in the refrigerator until later.
Form Patties: Divide the batch you have added the flour to into ¼ cup to ⅓ cup patties (smaller amounts are easier for beginners to handle). Keep two or three patties out for rolling. Refrigerate the remaining patties on a cookie sheet (keeping them cool helps with rolling with as little flour as possible, the key to really thin lefse).
Heat the Lefse Pan: Heat your Electric Lefse Pan (or griddle) to medium heat. If using a regular griddle, ensure it is well-seasoned or non-stick to prevent sticking.
Roll Out the Lefse: Flour your rolling pin and board generously (if possible, cover them with canvas and then flour). Roll each pattie as thin as possible, using flour as needed to prevent sticking, but use as little as possible! Turn the dough over once when rolling, lightly flouring the board again. Aim for a circular shape, but don’t worry too much about perfection.
Transfer to the Pan: Using your lefse stick, place the stick on the left end of the rolled-out lefse. Flip the dough over the stick and roll it to the right to roll up the lefse onto the stick. This is the easiest way to transfer the delicate dough to the hot pan without tearing it.
Cook the Lefse: Place the rolled-up lefse on the right side of the Lefse pan or griddle and unroll it. The lefse will begin bubbling and lightly browning. The more “bubbling,” the more tender the lefse will be. Use the lefse stick again to turn the lefse over and cook the other side.
Cool and Stack: Remove the lightly browned round from the lefse pan or skillet with the lefse stick, fold the round into quarters, and let it cool on paper towels. Overlap each folded round slightly as you let them cool to prevent the edges from drying out.
Repeat with Remaining Dough: Once you are finished with the first batch, mix 1 cup of flour into the remaining riced potato mixture in the refrigerator. Repeat steps 8-13 until all the dough is used.
Cool Completely: Let the lefse cool completely before wrapping it in plastic wrap and refrigerating or freezing it in plastic bags.
Serve: To eat in the traditional way, spread with butter, sprinkle with sugar, and warm slightly in the microwave.

Expert Tips & Tricks

Potato Variety Matters: Russet potatoes are traditionally used for lefse due to their high starch content, which helps bind the dough. However, other varieties can be used if russets are not available.
Don’t Overwork the Dough: Overworking the dough will result in tough lefse. Handle the dough gently and use only enough flour to prevent sticking.
Rolling Technique: Practice makes perfect! Don’t be discouraged if your first few rounds are not perfectly thin and round. Keep practicing, and you will develop a feel for the dough.
Lefse Stick is Key: The lefse stick is essential for transferring the delicate dough to the pan without tearing it. If you don’t have a lefse stick, you can use a long, thin spatula, but be very careful.
Adjust the Heat: Monitor the heat of your lefse pan or griddle carefully. If the lefse is browning too quickly, reduce the heat. If it’s not browning enough, increase the heat slightly.
Freeze for Later: Lefse freezes well, so don’t hesitate to make a big batch and freeze it for later enjoyment. Thaw completely before serving.

Serving & Storage Suggestions

Lefse is traditionally served warm, spread with butter and sprinkled with sugar. It can also be enjoyed with cinnamon sugar, brown sugar, or even savory toppings like cream cheese and smoked salmon.

Store cooled lefse in an airtight container in the refrigerator for up to a week, or in the freezer for up to three months. To reheat, warm slightly in the microwave or in a dry skillet over low heat.

Nutritional Information

Note: These values are estimates and may vary depending on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	149 kcal	N/A
Total Fat	6g	9%
Saturated Fat	3.6g	17%
Cholesterol	15mg	4%
Sodium	182mg	7%
Total Carbohydrate	21g	7%
Dietary Fiber	2g	5%
Sugars	2g	N/A
Protein	3g	5%

Variations & Substitutions

Gluten-Free Lefse: Substitute all-purpose flour with a gluten-free blend. You may need to experiment with different blends to find one that works well for lefse. Potato flour can also be used.
Dairy-Free Lefse: Use margarine or a plant-based butter substitute in place of butter.
Sweet Potato Lefse: Substitute some of the white potatoes with sweet potatoes for a slightly sweeter and more colorful lefse.
Savory Lefse: Omit the sugar and add herbs like rosemary or thyme to the dough for a savory twist. Serve with cheese or smoked meats.

FAQs (Frequently Asked Questions)

Q: Why do I need to rice the potatoes twice?
A: Ricing the potatoes twice ensures a smooth, lump-free dough, which is essential for thin and tender lefse.

Q: Can I use a regular rolling pin instead of a grooved lefse rolling pin?
A: Yes, you can, but a grooved rolling pin helps to achieve a more even and thinner dough.

Q: How do I prevent the lefse from sticking to the pan?
A: Make sure your pan is well-seasoned or non-stick, and use enough flour when rolling out the dough.

Q: What’s the best way to store lefse?
A: Wrap cooled lefse in plastic wrap and store it in an airtight container in the refrigerator or freezer.

Q: My lefse is tearing when I try to transfer it to the pan. What am I doing wrong?
A: You may be rolling the dough too thin, or the dough may be too dry. Add a little more water to the dough if it seems dry, and be gentle when rolling. The lefse stick should solve this problem.

Final Thoughts

Making lefse is a labor of love, but the reward is a delicious and comforting taste of tradition. Don’t be afraid to experiment with different variations and toppings to find your favorite. Most importantly, enjoy the process and share your lefse with friends and family. It’s a wonderful way to connect with your heritage and create lasting memories. Happy lefse making!

The Lost Art of Lefse Making (Step-By-Step) Recipe