How to Make Basic Lefse (Norwegian Potato Flatbread) (2024)

Freelance food writer who specializes in Scandinavian cuisine and is the author of "The Everything Nordic Cookbook."

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Updated on 11/12/23

What is Lefse?

Perhaps no food is more beloved by Norwegians than lefse. Prepared on special lefse griddles and turned with a long wooden stick, this thin potato flatbread is best served warm with various fillings, or on its own spread with butter and a sprinkle of sugar and cinnamon.

Brought to the United States' Midwest by Scandinavian immigrants, the American version of lefse is usually made with potatoes and flour, whereas in Norway, lefse made without potatoes is also very common. A cross between a heartier crepe, a chewier tortilla, and a thinner grilled naan, lefse is a great snack or light meal and is sometimes eaten with fillings like cottage cheese, spreads, salmon, and the similarly traditional lutefisk—dried and rehydrated white fish.

For Norwegian Americans in the U.S., lefse is a traditional holiday food that can bring the family together while everyone helps with the different tasks involved in making it.

How to Cook Lefse

If you have a lefse griddle, you're set for success. Because it isn't common to have one lying around, simply use an extremely clean large nonstick skillet, or if you're lucky enough to have an electric crepe maker, use that instead. The long wooden lefse stick for turning the flatbread makes the task easier but, when handled with care, you can get away with the handle of a wooden spatula, or a rolling pin for turning the lefse onto the griddle.

Rest the Dough for Lefse Success

Once prepared, you need to rest the potatoes for at least 8 hours, preferably overnight, so they dry and have time to develop flavor. It's best to plan on making the potatoes the day before serving the lefse for best results.

Tips

A perfect circle. Once the lefse is rolled, if desired, you can trim the dough into a perfect circle with a pizza cutter before transferring it to the griddle to cook.
Be generous with the flour. Be sure to have enough extra flour on hand for rolling the dough.
Clean your griddle. Remember to wipe the griddle clean of excess flour between lefse.

"The lefse were pleasantly chewy and delicious. I happily stuffed some of them with a Caesar salad and strips of chicken. I served the remaining spread with salted butter and enjoyed them all by themselves!" —Diana Andrews

How to Make Basic Lefse (Norwegian Potato Flatbread) (2)

A Note From Our Recipe Tester

Ingredients

2 poundsIdaho russet potatoes, about 3 large potatoes
1/4 cup heavy cream
1 tablespoon unsalted butter, softened
1 tablespoon granulated sugar
1 teaspoon fine salt
1 cup all-purpose flour, more as needed

For Serving:

Butter, to taste, optional
Sugar, to taste, optional
Cinnamon, to taste, optional

Steps to Make It

Make the Dough

Gather the ingredients.
Position a rack in the center of the oven and heat to 175 F. Peel 2 pounds Idaho russet potatoes, making sure that no peels or eyes remain. Cut the potatoes into 1-inch pieces.
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Put the potatoes in a medium saucepan. Add enough cold water to cover the potatoes by about 1 inch. Boil the potatoes over medium-high heatuntil fork-tender, about 15 minutes.
Drain the potatoes well. Place them on a rimmed baking sheet lined with parchment paper. Transfer to the oven to dry them further, about 15 minutes.
Pass the potatoes through a ricer into a large bowl. You need them to be finely riced, so twice through the ricer might give you a better texture. You should have at least 4 cups of riced potatoes.
Add 1/4 cup heavy cream, 1 tablespoon softened unsalted butter, 1 tablespoon granulated sugar, and 1 teaspoon fine salt.
Mix until well combined. When the mixture is completely cool, cover and refrigerate for at least 8 hours, preferably overnight.

Shape the Lefse

Use a pastry blender to cut 1 cup (120 grams) all-purpose flour into the potatoes, or vigorously knead the flour in until you have a smooth dough.
Preheat a lefse griddle or a large nonstick skillet to 425 F. You need a very hot surface to properly cook the lefse. Line a large plate with a damp kitchen towel. Dampen another kitchen towel and set aside.
With the help of an ice cream scoop, divide the dough into 16 to 17 balls, about 2 3/4 ounces (78 grams) each.
Generously flour a pastry cloth or board and a rolling pin. Roll out each piece of dough into a 10-inch circle (it doesn't have to be perfect), about 1/16 inch thick, dusting with more flour as needed.
Gently brush excess flour off the dough. Carefully lift the dough with a lefse stick, the handle of a flat wooden spatula, or drape the dough over your rolling pin and transfer it quickly to the griddle.
Cook the lefse until it begins to puff a bit. Take a peek under the lefse, and continue to cook until brown in places, about 4 minutes.
Flip and cook the other side until brown in places, an additional 3 to 4 minutes.
Transfer the lefse to the prepared plate, cover with the second damp cloth, and continue to cook the remaining dough, wiping the griddle clean after removing each lefse.
Serve the lefse with butter, sugar, and cinnamon to taste, if desired, or your favorite fillings.

How to Store Lefse

Lefse can be kept in the fridge covered for up to a week. Simply place a piece of parchment paper in between crepes to stop them from sticking together. Cover with plastic wrap.
Freeze the cooked lefse for up to six months. Fold the cooled lefse into quarters and place them in zip-top freezer bags. When you are ready to eat them, allow them to come to room temperature on a plate lined with a clean kitchen towel. Quickly reheat on the griddle right before serving or microwave for 10 to 15 seconds per flatbread.

Feeling Adventurous? Try This

Replace the heavy cream with evaporated milk.

How to Use Lefse

While the traditional way to eat lefse is simply with butter and sugar, you can use lefse in just about any way you would use a tortilla or wrap. Get creative with this flatbread:

Use tuna, chicken, or egg salad for a quick lunch.
Smear them with cream cheese and add deli meats or leftover cooked chicken for a tasty wrap.
Enjoy them with jam, chocolate spread, or cranberry sauce.
Make lefse breakfast, filling it with scrambled eggs and bacon.

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Nutrition Facts (per serving)
169	Calories
4g	Fat
30g	Carbs
4g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 8to 10
Amount per serving
Calories	169
% Daily Value*
Total Fat 4g	5%
Saturated Fat 2g	11%
Cholesterol 10mg	3%
Sodium 235mg	10%
Total Carbohydrate 30g	11%
Dietary Fiber 2g	9%
Total Sugars 2g
Protein 4g
Vitamin C 8mg	38%
Calcium 23mg	2%
Iron 2mg	9%
Potassium 518mg	11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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