How to make perfect Norwegian lefse (recipe link in description) 

📝LEFSE RECIPE: www.minnesotauncorked.com/how-to-make-perfect-norwegian-lefse 🥣LEFSA TOOLS YOU NEED!! Lefse turning stick amzn.to/3Qzd1Be Potato Ricer amzn.to/3Sjs5Eh Lefse Griddle amzn.to/3Qzdaog Rolling pin covers amzn.to/4776p2k Rolling pin with ridges amzn.to/46Q6Heb ==== As an Amazon Associate I earn from qualifying purchases.

My 88 year old mother, passed away in August. Throughout my childhood, I have always helped her roll and flip lefse, but never helped with the making of the dough. This year was my first year flying solo, without my Mom 🥲 thank you for the video..... 🥰 The first dough was a failure, because my potatoes were too wet. I invested in a potato ricer... and the batch I made yesterday is excellent! Most of it got eaten. 😎😅 Everyone else, wanted to try it, so today, I am making another batch... I am 100% Norwegian...so this is really IMPORTANT!! Thanks again! It just wouldn't be Christmas, without lefse. Heck, I may even get some Lutefisk!

Nice to see norwegian food being embraced in other part of the world :)

Im Norwegian and this is a tradition we make it during Christmas Where's my Norwegian crew at

My Grandparents both came from Norway. My Grandma used to make lefse every year for Christmas. I've been using your recipe for the past three years. It's a family favorite! Now I can make lefse with my Daughter, just like I used to with Grandma. Thank you for this great video!

Wow. As a Mexican I have to try this

My grandma was famous for her lefse. I make it every Christmas. I have all the equipment. Grandma always left it on the back porch to chill. She lived in North Dakota. It was COLD I have a beautifully rosemaled lefse stick that I bought years ago at Vesterheim the Norwegian museum in Decorah Iowa.

Thanks very much for these detailed instructions. I am my family's Norwegian grandmother but over the years have only made lefse at Christmas so never really had the details down pat and at this point had skipped it for about 10 years. My hopeful brother had stopped asking if we'd ever see it again lol. But that lefse grill just kept staring at me from its dusty place down there in the basement. I just don't remember all that much about how to make the process go well (while unfortunately remembering very clearly how much work it is even with someone to help). Having your instructions and pointers has been really helpful, and now there is a great big pile of lefse in my house. Thank you!

I'm of Norwegian heritage and am majoring in Asian studies. I haven't had lefse in years since I left home. My husband and I have traditionally done a Korean Thanksgiving (BBQ and all) but I'm wanting to incorporate a bit of my heritage as well as his own (he's German). Hoping to get on this the next holiday! So excited. Loved lefse and krumkake growing up!

I am also a Minnesotan. Blond haired, blue eyed Norwegian. 😃 I have made hundreds and hundreds.if not thousands of tortillas but lefse only once. Of course my grandmas always made lefse but my mom never did. I will be trying my hand at it this week and hopefully perfect it by Christmas. I have everything down to the lefse pin that my great- great grandma had in the 1800's. I am guessing it won't be too hard since I have the knowledge of tortillas. I will stop back and let you know. Thanks. PS. Missing lutefisk and lefse church dinners since the pandemic. A tradition I hope never dies in Minnesota.

Best instruction ever. My wife just made me do your dance. I couldn't do it as fast!

Thank you Lauren for the tips. I just got finished making a batch of 30 Lefse and they turned out beautifully. It was a very nice rolling dough.

I got my potato ricer as a wedding present 45 years ago. I still use it.

You were very informative! I need a refresher video every Christmas and this one is perfect and my favorite version. Thank you!

Great to see how to do this when you have the right gear! I've been doing a lot of improv making these 😂

my norwegian mom worked at a lefse factory. every culture has a tortilla type food

Thank you for sharing. We will try it.

Uncorked! Perfect 🥰

Thanks for sharing! I made Lefse today using your recipe. I used to make it with my grandma years ago and needed a refresher. Now I’m set for a day or two.

Wow! Thanks for the great video. Also, thanks for the equipment links. I really feel like I can do this.

Wonderful video and recipe! We did everything you instructed us to do and our lefse came out perfectly!

I love lefsa. I have that for thanksgiving because it is part of my heritage. Its so good 😋

Making my very first lefse tomorrow. I got a lefse kit for Christmas last year and haven't used it yet but am excited to start!

We have been using your recipe now for 3 years in a row and I can’t thank you enough!

This recipe is perfect! Thank you for sharing!

Thank you so much! Easy to follow and put some missing pieces into place for me as I’m making for the first time :).

Great Video! I love lefse. I like wrapping my scrambled eggs up like a burrito. 😎🌯

Awesome. Thank you. Lefse is one my favorites since childhood. So very very refreshing to see it made correctly with potatoes.

My great grandmother came from Norway and she used reds or golden potatoes because the lease stayed softer longer and never used a certain amount of flour because we would use touch. The more flour used the tougher the lease and dries out quicker. I learned from her when I was about 5 on her wood cook stove and I make hundreds every year for holidays and I am now 54!

My Swedish Grandmother would make it for us kids when we went to visit her. We put sugar on ours, man on man. Finger licking good.

Very helpful video !!!

Excellent tutorial. Thanks

thank you. I've ordered the nice potato ricer. This will be my first year to make lefse alone.

Great video!!! Thanks!!!!!

My absolute favourite. Getting to old to make it, so miss it badly.

My daughter has a concrete counter top that is cool. We use cloths in Fram to roll ours.

Thanks for the video, i am making our first Lefse tomorrow. I just finished making the potatoes and i also was wondering if you should cover them. Thanks for the tips

Granny made it 70s 80s and I love it...after watching I realized how much I love buying it now😁

This reminds me of being a kid in Wisconsin making lefse with my Grammy. We would just spread butter and sprinkle sugar on the inside and roll it up. I love lefse

The ingredients show that this is food from a cold climate.

MY GRANDFATHER used to make Lessa with the leftover potatoes from making dumplings every Thanksgiving yummy 😋

Awesome Video Lauren! I used to watch (more eating than watching) the ladies at the Sons (Daughters) of Norway make Lefse when I was a child, now it's my time to learn, thank you :-) Could you by chance please create a video for making Krumkake?

Haaa I've got 5lbs of russets in the fridge waiting for Thursdayand my lefse bake off. Great refresheer course! Thanx Dave

Thank you!!! My grandma passed away and we have her recipe, but not the how 😆 thank you thank you for this video!!

Nice presentation. 'Will try to make it once I get back from Minnesota with my dogs; they'll take care of all my culinary mishaps.

I have a Norwegian friend of mine who makes lefse every December I couldn't figure out why it took 2 days. Thanks for the video.

my mom worked at a lefse factory lol! SHOUT OUR FROM FARGO ND 🇳🇴

Thank you for doing this. MN native as well. I always wonder Lefse is used for.

Lefse = Love

this is a great process! I am putting together my great aunts and grandmothers recipe today and the instructions are 5 lines long. so vague :) One question do you cover the potatoes in the fridge?

Thank you for your videos. Can you make videos on Norwegian Klub potato dumpling, Pickled Herring, Sword Fish Stew, and Crab Apple Jelly?

My Grandmother always boiled whole potatoes with the skin on, to limit the amount of water soaked up by the potatoes. I'm going to try baking lefser for the first time this weekend. After I moved to Denmark, the only time I eat lefser is at Christmas if I'm back in Norway, or my mom sends me a few packs by mail. 😊 My favorite toppings are sugsr/cinnamon (I add some ground cardamom for added Christmas feeling), Norwegian goat cheese (Brunost/Brown cheese) and "sylte" with coarse mustard. For those who aren't Norwegian (or Danish), Sylte is small pieces of pork in gelatine, cut in slices. Tastes great with some mustard and pickled beetroot.

Great video, this is something I need to make and pass down to my kids to keep the tradition going. Have a great day.

Wow this is so much more difficult than I thought... mine is a mess it's ripping apart cannot get thin flour everywhere I had to throw half away so far can't get it to work... yeah flatbread is not for me I'm terrible with pastries in general but more power to you this is so complicated and I'm screaming in my kitchen getting nothing done for hours LOL. Havent had in least 25 yewrs and craving out of nowhere. Ughh gonna have to buy expensive online someday I guess.

Do you have a recipe for Hardanger lefse? That's the variety my family prefers.

📝Full recipe & toppings: www.minnesotauncorked.com/how-to-make-perfect-norwegian-lefse 🥣TOOLS YOU NEED: Lefse turning stick amzn.to/33nLl9B Potato Ricer amzn.to/2IT6fWx Lefse Griddle amzn.to/35SshSr Rolling pin covers amzn.to/35PnSzB Rolling pin with ridges amzn.to/3lT24sz ==== As an Amazon Associate I earn from qualifying purchases.

So, I learned from my 85 yr old great aunt back in the late 60's. She made it every night with leftover potatoes from that nights dinner. She used milk not cream but lots of butter and enough flour to have it roll out well. The main thing was that like making Corn Tortillas she would stack them but then wrap them in a damp towel and put in the refrigerator overnight.. The flavor was much improved with doing this.. Eaten the same day they are bland with little potato flavor. Try it you'll agree I'm sure. enjoy

nice thing about that ricer is putting in the larger hole plate and making spatzl.

I haven't had Lefse since my Grandma died in early 70s, she sold Lefse in the grocery stores in Alexandria, MN, before my auntie passed she gave me the recipe but I can't find it...guess I'll use yours. Thanks!

I’m guessing it is unsalted butter yes? And can I cover the potatoes with a lid in the fridge, or just loose foil? Thank you for the video!

I’m making this tomorrow. What about the cream? When is that added? Thank you!

I'm moving out of Minnesota next month and they don't sell lefse out east so i need to learn how to make it myself now. We always just bought it cause it's in every grocery store.

I know now why my grandma made it so rarely and i'm not expecting to have anymore soon :(

Once the dough is formed into the patties can the dough be stored either overnight in the refrigerator and baked the following day? Can the preformed patties be stored in the freezer for preparation at a later date?

Can you show how to make Lutefisk, I can't find anyone that makes it here in Wilmington, NC.

You'll find it cooks more evenly if you use a docker roller single-pass right before the lift to take to the grill. You'll get perfect freckles and zero bubble-ups. Regarding the ingredients, I use similar, save for I do not add salt or sugar. Due to the simple fact that, no matter how little Lefse you're making, you're going to flour-bomb your kitchen, I go big during the holidays and do the following recipe, handed down from my grandmother (d.2004), handed down from her grandmother (d.1948) who was OTB from Norway in 1894.: 10-lbs PEELED russet potatoes 1 pound high quality full-fat butter 1 pint heavy cream 7 cups sifted AP flour The PEELED potato part is important. Don't go buying a single 10-lbs bag thinking it will cover you. It won't. You'd be amazed how much weight is lost when you remove the peels and eyes from potatoes. You'll actually need around 12 lbs of potatoes to start with. This makes about 65 rounds at 1/4lb per. When making them I stack mine about 12-deep with a damp (NOT drenched/soaked) kitchen towel between each dozen, capping with a final towel, then let the tower-o-lefse cool all the way to room temperature before portioning and bagging. In total it makes between 16-17 lbs of lefse. My grandmother made double the above recipe five nights a week as a side gig to supplement her retirement income for Xmas, selling it in one-pound portions, and she always had a waiting list of orders throughout the holiday season. She'd sell it for $5/lb in the 70's. I can only imagine what it would cost now.

Quick Q: Is the butter salted or unsalted? Thanks. That would obviously make a difference in terms of how much salt I’m adding to the dough. Thanks!

Is that a dry pan? Nice video!

I just "inherited" a lefse grill, lefse stick and some Lokstad rolling pins. Is it necessary to use a rolling pin cover on a grooved or crosscut rolling pin? Also, how will it work using a silicone pastry mat instead of a floured canvas pastry cloth?

If you boil potatos with skin on, they absorb less water 🙂

My mother-in-law always bought her lefsa. We purchased a grill for her as a Christmas present, but she was killed in a car accident after an ice storm, so she was never able to use it. Now, 20+ years later, we opened the box and watched your video to learn how to make lefsa for our family Thanksgiving and Christmas. How do you store your lefsa and how long will it keep? Can it be frozen? I remember her putting it between damp tea towels, but I'm not sure. Thank you!

Can a silicone matt work

Do you add salt to the potato cooking water?

I am flying into Minnesota this Friday (16 July 21) are there eateries that have this? I am from the south is why I am asking.

I've been making lefse of a years, I am of Norwegian heritage. Question- I can't find on the Internet. I've seen Minnesotans in 1968 videos eating lefse at dinner time, loading up the lefse from their plates then folding it like a burrito, then pouring gravy on the top and eating it. Is this style of eating a Minnesota thing?

HOW, did you use all that flour and not get any on your black sweater?

5:33 Lucky you!

I always thought you needed to sweat the lefse to keep it soft. Has anyone done this?

This is a desert type deal?

You had heavy cream as an ingredient but you didn’t state when you add it, when do you add and how much?

What? How to serve? I though you would try some and show us the most popular ways to eat it? Darn it. Looks delicious. Thank you

This recipe didn't mentioned how much weight it's a Butter stick used for this recipe. In y country a butter stick it's about 0.20 lbs (90 grs.) of butter, seems pretty nothing compared to the butter stick at the video.

Mashed tater tortillas 🤤

Your house is so Minnesotan. I mean seriously. That window just screams St. Paul Victorian style.

Great recipe, great instructional video, but your lefse are overshadowed a bit by that beautiful credenza in the background ;)

Too much flour dries it out, use just enough so it doesn't stick to pin and always use lard never butter. I make lefsa every year from my great grandmother's recipe from Norway. Always turns out soft and not dry.

I assume your parents are from Northern Europe?

This is not tradisjonal Potato lefse. We don’t use milk and butter. Only potatoes, wheat flour and siftet rye fluor. And al little bit of heavy cream. This ones you making, is a kind of dessert lefse.

that's a lot of gadgets

I love recipies when the chef doesn't tell you how much of flour to add, ugh