How to Make Lefse with 2 Different Recipes (Traditional & Instant) (2024)

Jump to Recipe

Learn how to make lefse, a traditional Norwegian flatbread—made with potatoes, grilled, and served with butter and sugar. Learn how to make lefse with 2 different recipes—traditional and instant.

How to Make Lefse with 2 Different Recipes (Traditional & Instant) (2)

Welcome! This post is the heart of why we started this blog. To share family recipes and traditions. Norwegian baking is a tradition in our family.And lefse is a must-have at our holiday table. At the very least, Thanksgiving and Christmas. Typically paired with homemade buns.

Find What You’re Looking for:

  • Full Recipe Card
  • Ingredient Details / Supplies
  • Step-by-Step with Photos

I’ve included two different lefse recipes in this post. I’m showing the instant version of making the dough. The process for rolling and grilling the lefse is the same for both the traditional and instant recipes.

Supplies for Lefse

Here are the supplies you need to make lefse.

  • Lefse griddle
  • Rolling pin & cover (we use a tube sock! yes, it’s clean 🙂 hah!)
  • Lefse turning stick
  • Pastry board & cover

You can find a lefse starter kit from Bethany Housewares, which is pretty awesome to have all the supplies bundled together and a great gift idea.

Ingredients (Instant Lefse Recipe)

  • 5 cups + 1/4 – 1/2 cup Hungry Jack Potato Flakes
  • 1 tsp salt
  • 1/2 cup sugar
  • 10oz 7up (cold!)
  • 2 1/4 cups water (cold!)
  • 1 cup evaporated milk (cold!)
  • 1/2 cup vegetable oil
  • 2 cups all-purpose flour

How to Make Lefse

You’ll want to set aside an afternoon or evening to make lefse. We usually get together with other family members for a “lefse party.” And sometimes we’ll make both the traditional and instant versions.

Making the Dough (Instant Recipe)

Here’s how to make lefse dough using the instant recipe with potato flakes. Then, we’ll show you how to roll and grill it, which can be used for both recipes.

Step 1 | Mix all ingredients except for flour

In a large bowl, add the potato flakes, salt, sugar, 7up, water, evaporated milk, and oil. Make sure the 7up, water, and evaporated milk are cold.

How to Make Lefse with 2 Different Recipes (Traditional & Instant) (3)

Mix well.

How to Make Lefse with 2 Different Recipes (Traditional & Instant) (4)

Step 2 | Add flour

Add the all-purpose flour.

How to Make Lefse with 2 Different Recipes (Traditional & Instant) (5)

Step 3 | Mix and knead

Mix and then knead until combined.

How to Make Lefse with 2 Different Recipes (Traditional & Instant) (6)

Rolling & Grilling Tips (Traditional & Instant Recipe)

This section covers rolling and grilling, which you can follow for either lefse recipe.

Step 4 | roll into balls and chill

Roll the dough into balls and chill in the refrigerator.

How to Make Lefse with 2 Different Recipes (Traditional & Instant) (7)

Step 5 | preheat griddle

Preheat the lefse griddle to 350 degrees. (It may depend on your grill.) Pull only one ball of dough from the refrigerator at a time.

Step 6 | Prepare pastry board

Make sure the surface of the pastry board is well-floured.

How to Make Lefse with 2 Different Recipes (Traditional & Instant) (8)

Step 7 | form dough

Then, form your dough as pictured.

How to Make Lefse with 2 Different Recipes (Traditional & Instant) (9)

Step 8 | Roll dough to about 12 inches in diameter

Roll the dough to about 12 inches in diameter using a rolling pin. (The more you roll, the greater the chance you’ll have a sticky spot on your pastry board. Make sure to flour the spot well, and you may need to pick up the dough as you roll and re-flour.)

Note: roll into a circle as much as possible. We have improved our skills a lot since this picture was taken!

How to Make Lefse with 2 Different Recipes (Traditional & Instant) (10)

Step 9 | Pick up using lefse stick

Using the lefse stick, carefully pick up the rolled lefse dough as shown.

How to Make Lefse with 2 Different Recipes (Traditional & Instant) (11)
How to Make Lefse with 2 Different Recipes (Traditional & Instant) (12)

Step 10 | Place on lefse grill

Carefully place the lefse on the grill and slowly turn the stick to unravel the other half.

How to Make Lefse with 2 Different Recipes (Traditional & Instant) (13)

Step 11 | Grill the first side

Grill on one side for a few minutes.

How to Make Lefse with 2 Different Recipes (Traditional & Instant) (14)

The dough will start to bubble.

How to Make Lefse with 2 Different Recipes (Traditional & Instant) (15)

Step 12 | Flip and cook the second side

Flip and cook the other side for a few minutes.

How to Make Lefse with 2 Different Recipes (Traditional & Instant) (16)

Step 13 | Repeat with the remaining dough

Repeat until you have a beautiful stack of lefse like this:

How to Make Lefse with 2 Different Recipes (Traditional & Instant) (17)

Step 14 | Top with butter and sugar, roll, and enjoy!

Slice the rounds in half before serving. Spread with butter and sugar.

How to Make Lefse with 2 Different Recipes (Traditional & Instant) (18)

Roll up and enjoy!

How to Make Lefse with 2 Different Recipes (Traditional & Instant) (19)

Please stop by and say hi in the comments. Have you made lefse? Lefse pros, what tips do you have that I didn’t mention?

Print

How to Make Lefse with 2 Different Recipes (Traditional & Instant) (20)

Lazy Lefse with Instant Potatoes and 7UP

5 Stars4 Stars3 Stars2 Stars1 Star

No reviews

An easy way to make lefse with instant potato flakes. Just as yummy. Spread with butter, sugar, roll-up and enjoy!

  • Total Time: 3 hours
  • Yield: 1820 rounds 1x

Ingredients

UnitsScale

  • 5 cups + 1/4 – 1/2 cup Hungry Jack Potato Flakes
  • 1 tsp salt
  • 1/2 cup sugar
  • 10oz 7up (cold!)
  • 2 1/4 cups water (cold!)
  • 1 cup evaporated milk (cold!)
  • 1/2 cup vegetable oil
  • 2 cups all-purpose flour

Instructions

  1. In a large bowl, mix the potato flakes, salt, sugar, 7up, water, evaporated milk, and oil.
  2. Add 2 cups of flour.
  3. Mix and knead.
  4. Roll the dough into balls.
  5. Chill in the refrigerator.
  6. Preheat the lefse griddle to 350 degrees. (may depend on your grill)
  7. Pull only one ball of dough from the refrigerator at a time.
  8. On a floured pastry board, roll the dough to about 12 inches in diameter.
  9. Place the rolled dough on the griddle.
  10. The dough will start to bubble.
  11. Flip and cook the other side.
  12. Repeat.
  13. When you’re ready to serve — spread with butter, and sugar, roll up and enjoy!

Notes

  • Make sure your 7Up and evaporated milk are cold.
  • Supplies: lefse griddle, rolling pin w/cover, lefse turning stick, pastry board w/cover
  • Author: Kelsey Restemayer
  • Category: Breads
  • Cuisine: Norwegian

Recipe Card powered byHow to Make Lefse with 2 Different Recipes (Traditional & Instant) (21)

Print

How to Make Lefse with 2 Different Recipes (Traditional & Instant) (22)

Traditional Norwegian Lefse

5 Stars4 Stars3 Stars2 Stars1 Star

No reviews

Save Recipe

A traditional lefse recipe, Norwegian potato flat bread. Spread with butter, sugar, roll-up and enjoy.

  • Total Time: approx 4 hours

Ingredients

UnitsScale

  • 5 cups mashed potatoes (~2.5 pounds)
  • 1 cup cream
  • 2 tablespoons shortening
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 3 cups all-purpose flour

Instructions

  1. Boil 2.5 pounds of potatoes until they fall apart and yield 5 cups.
  2. Drain the potatoes, you don’t want any water.
  3. Mash the potatoes with a beater.
  4. Add cream, shortening, sugar, and salt to hot potatoes.
  5. Cool thoroughly, and then add the flour.
  6. Mix and knead.
  7. Roll the dough into balls.
  8. Chill in the refrigerator.
  9. Preheat the lefse griddle to 350 degrees. (may depend on your grill)
  10. Pull only one ball of dough from the refrigerator at a time.
  11. On a floured pastry board, roll the dough to about 12 inches in diameter.
  12. Place the rolled dough on the griddle.
  13. The dough will start to bubble.
  14. Flip and cook the other side.
  15. Repeat.
  16. When you’re ready to serve — spread with butter, and sugar, roll up and enjoy!

Notes

  • The time will depend on your lefse making skills 😉
  • Supplies: lefse griddle, rolling pin w/cover, lefse turning stick, pastry board w/cover
  • Author: Kelsey Restemayer
  • Category: Breads
  • Cuisine: Norwegian

Recipe Card powered byHow to Make Lefse with 2 Different Recipes (Traditional & Instant) (23)

⭐⭐⭐⭐⭐

Have You Tried This Recipe? Please rate it in the comments and let us know your thoughts!

More Delicious Recipes

Pin for later

How to Make Lefse with 2 Different Recipes (Traditional & Instant) (24)

How to Make Lefse with 2 Recipes

How to Make Lefse with 2 Different Recipes (Traditional & Instant) (25)

Kelsey Restemayer

Hello, I'm Kelsey Restemayer, author & founder of Northern Yum. Since 2016 I've been making and sharing delicious recipes here as a food blogger and recipe developer. My mission is to create a collection of simple recipes for busy families (like mine!) to enjoy together. Welcome!

How to Make Lefse with 2 Different Recipes (Traditional & Instant) (2024)

FAQs

How was lefse traditionally made? ›

Lefse is a soft Norwegian flatbread, made using traditional recipes and baking methods. Lefse is usually made with potatoes, flour, butter, and milk, cream, or lard. Traditionally, lefse is cooked on a flat griddle, with particular wooden utensils used in the process. Lefse has its roots in Viking food traditions.

What is the traditional way to eat lefse? ›

The typical way of eating lefse is with a spread of butter, sugar and sometimes cinnamon. But did you know that during Christmas, some Norwegians eat their lefse with meat in it? This tradition is especially strong in the eastern parts of Norway, in the region today called Viken.

Why is my lefse falling apart? ›

So how'd it happen? The potatoes were over cooked. So when you are boiling your spuds up, you want them cooked until just fork tender. If you poke the potatoes with a fork and they fall apart they are overdone for lefse.

Why is my lefse chewy? ›

Rubbery lefse is due to too much flour and overworked dough. If you find that your lefse dough is a bit sticky try placing it in the fridge to cool before you decide to add more flour. And be careful not to overwork your lefse dough, this will break down the gluten and make your lefse very tough.

What does lefse mean in English? ›

ˈlefsə plural lefsen. -sən. or lefses. : a large thin potato pancake served buttered and folded.

What is klenning? ›

Klenning – The Trøndelag region's version of sweet lefse with butter, cinnamon and sugar. Kling – The name for sweet lefse in Buskerud, Eastern Norway.

Do you eat lefse warm or cold? ›

Serve lefse warm or at room temperature, spread with softened butter and rolled into a cylinder or folded into quarters. Add sugar or cinnamon sugar for a sweet treat.

Do you put lefse in the fridge? ›

Refrigerate or freeze your lefse as soon as it arrives. If you plan to eat your lefse within the next week it can be refrigerated. If it will be longer than a week, put it in the freezer. Our lefse freezes beautifully and you can freeze it for up to six months, even if it has already been frozen once before.

Is lefse a Christmas tradition? ›

As Christmas is quickly approaching, now is the time when family traditions are at large. One of my family's traditions around Thanksgiving and Christmas time is the making and eating of Lefse. My mom grew up in Minnesota and we have a little bit of Norwegian blood in us.

Why is my lefse crispy? ›

A critical step in making lefse is cooling it, because it comes off the griddle piping hot and crisp, and ideal lefse should be tender. Marquard found storing the lefse in between bath towels to be irritating.

Does lefse go bad? ›

Our lefse does not contain preservatives. It will stay fresh in the refrigerator about 5 days–less if not refrigerated. How long does the lefse last in the freezer? Lefse will keep in the freezer for several months.

Should lefse dough be sticky? ›

You want enough flour so that your lefse will not stick, but not so much that your lefse is completely covered in flour. Roll out your lefse on your pastry board until it is 1/8 inch thick. Using your lefse stick transfer the lefse to your griddle. Cook on the griddle until bubbles form and each side has browned.

Can you make lefse dough ahead of time? ›

The potato mixture needs to be refrigerated overnight (and up to 2 days). Make the dough just before you cook it. The lefse are best served fresh and warm, but they can be wrapped between layers of plastic wrap and refrigerated for a few days or frozen for longer-term storage.

Why does lefse bubble? ›

Be sure your butter is fully melted and cooled a bit before it's mixed thoroughly into the dough. Little bits of unmixed butter will bubble up through the lefse as it cooks.

How to keep lefse soft? ›

Pro tips for making lefse

Once your sheets are dry stack them 2-3 thick and fold into half or quarters so they will fit in storage bags. You can store lefse in the fridge for a couple weeks, or freeze — I have enjoyed lefse from the deep-freeze a year later!

What is the background of lefse? ›

What is Lefse? Lefse is a Norwegian original. Colorful stories carry it back to the time of the Vikings, but history shows potatoes first appearing in Norway some 250 years ago. On the traditional Norwegian homestead, enough lefse would be made at one time to last for up to a year.

Is lefse just a tortilla? ›

Lefse is a Norwegian flatbread that is a lot like a tortilla, but more delicate. After from intense research (Wikipedia), I found out that lefse is traditionally served with lutefisk, whitefish meat (often cod) and lye.

Is lefse Norwegian or Scandinavian? ›

Lefse is a Norwegian treat that is especially popular around the Christmas holidays. Many Scandinavian-Americans eat lefse primarily around Thanksgiving and Christmas.

What is the difference between lefse and potetkake? ›

The most obvious difference is the shape; lefse are normally rectangular and folded, while potetkake are small and round (like small crepes). In potetkake the main ingredient is potatoes, with just a little flour. While lefse is mainly flour, sometimes with potatoes like I mentioned.

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Jeremiah Abshire

Last Updated:

Views: 6032

Rating: 4.3 / 5 (74 voted)

Reviews: 89% of readers found this page helpful

Author information

Name: Jeremiah Abshire

Birthday: 1993-09-14

Address: Apt. 425 92748 Jannie Centers, Port Nikitaville, VT 82110

Phone: +8096210939894

Job: Lead Healthcare Manager

Hobby: Watching movies, Watching movies, Knapping, LARPing, Coffee roasting, Lacemaking, Gaming

Introduction: My name is Jeremiah Abshire, I am a outstanding, kind, clever, hilarious, curious, hilarious, outstanding person who loves writing and wants to share my knowledge and understanding with you.