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How to Pick Up Lefse Off of Pastry Board

Traditional Norwegian Lefse

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

  • Total Time: approx 4 hours


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


  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!


  • 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
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