Traditional Potato Lefse

Recipe by: R.T. Eby
  • Prep Time:30 min
    Cook Time:30 min
  • Yield:
    1 Batch
  • Level:


Lefse, a crepe-like flatbread with Norwegian roots, is traditionally made with potatoes. In the United States, it is eaten as a treat during the Thanksgiving and Christmas holiday season.


  • 10 pounds potatoes, peeled
  • 1/2 cup butter
  • 1/3 cup heavy cream
  • 1 tablespoon salt
  • 1 tablespoon white sugar
  • 2 1/2 cups all purpose flour


  1. 1. Cover potatoes with water and cook until very tender. Drain the potatoes and then press them through a sieve or use a ricer.
  2. 2. In a large bowl combine the potatoes with the butter, cream, salt and sugar; mix well and let them cool to room temperature.
  3. 3. Spread the flour out on a board or work suface and knead the dough while mixing the flour into it.
  4. 4. Form a piece of the dough into a small ball. Roll it out on a floured surface until it is about 1/8 inch thick. Repeat with the rest of the dough.
  5. 5. Cook the lefse on a 400 degrees F griddle or large frying pan until bubbles form and each side has browned.
  6. 6. Place on damp paper towels to cool then cover with the damp towels until ready to serve.
  7. 7. Lefse can be served in many different ways. Traditionally, they are spread with butter and rolled up. If you like you can sprinkle them with sugar. Also, other foods like sausages and/or eggs can be served using the lefse like a tortilla.