Lefse

My Sister-in-law Melinda and Cousin Heidi making lefse in 2007

One tradition we have in my mom’s family around the holidays is making lefse.  For those that aren’t familiar with this delicious Scandinavian tradition, lefse (pronounced LEF-sa) is similar to a tortilla made with potatoes. 

My great-aunt Lois used to make this for the whole family every Thanksgiving and Christmas.  She helped me earn one of my badges in girl scouts by teaching me how to make lefse when she stayed at our house one Christmas Eve.  Unfortunately, Lois passed away before teaching anyone else, so I inherited all of her lefse supplies including her griddle.  Since then I’ve taught the rest of the family, so we’ve made a new tradition of making lefse together every year. 

This is the recipe that came with the lefse griddle.  I’ve updated and simplified the directions somewhat.  The amounts listed are for a double batch.  When we make this for the whole family we normally make 4 double batches so there is enough to enjoy during the family gathering plus enough for each family to take some home.

• 2 cups water
• 1/2 cup (1 whole stick) butter
• 2 cups milk
• 6 cups Hungry Jack potato flakes (the ones in the red box)
• 2 tsp salt
• 2 c flour

Heat water in the microwave until boiling (usually takes about 8-10 minutes on high).  Meanwhile, combine potato flakes and salt in a very large bowl.  (I use the HUGE Tupperware mixing bowl for this ~ I believe it’s called the Thatsa Bowl or something like that.)  When the water is boiling add the butter to the water and stir until butter is melted.  Add milk to water & butter.  Add to potato flakes & salt in the huge bowl.  Stir until somewhat combined.  Work in the flour with your hands.  When flour is worked in shape into balls.  Some people like to make larger dough balls that take up the whole lefse griddles.  We prefer to make dough balls slightly larger than golf balls so the lefse is a good appetizer size.  Cool dough in refrigerator. (If you have more than one layer of dough balls put a slightly damp paper towel between the layers so it doesn’t dry out.) 

When it’s cooled roll out dough slightly thicker than pie crust on a well-floured pastry board.  Use a lefse spatula to lift the dough off the pastry board and onto a lefse griddle preheated to 500 degrees.  Cook on each side a couple minutes.  Cool on a plate and dust off flour.  Put in a cake taker and freeze until ready to serve - be sure to put a damp paper towel on the stack in the cake taker after every 4 pieces.  Thaw in refrigerator for at least 24 hours before serving.

Notes:

• Don’t use any other brand of potato flakes.  They don’t turn out as well or taste quite as good in the lefse.
• Many people serve lefse with butter and white sugar, but we discovered that it tastes better with butter and brown sugar instead.  This is also great to make a wrap sandwich instead of using a tortilla.  Yes, many Scandinavians eat lefse with lutefisk, but that’s another story. lol
• Make sure to use plenty of flour when you’re rolling out the dough.  It tends to stick to the rolling pin and/or pastry board if you don’t use enough flour.
• I inherited my lefse griddle, but you can buy them at most hardware stores and at Target.  I don’t know if they have the accessories like the lefse spatulas (the long turning sticks), but I recently found a couple websites that have them.  One that looks like they have most of the accessories you’d need as well as several choices of griddles at reasonable prices is www.lefsetime.com.