Chef Elizabeth's Tradition Tuesday: Norwegian Lefse

Homemade lefse

Marion Hy-Vee's Chef Elizabeth and Fox 28 Morning Live anchor Jenee Ryan, both with Norwegian relation, decide on homemade lefse for this week's Tradition Tuesday.


500 g (1 lb) peeled starchy or all-purpose potatoes

150 g (5 oz) plain (AP) flour

60 g (2 oz) butter

60 ml (¼ cup) double (heavy) cream

½ tsp salt


Boil the potatoes until tender then drain. Mash or pass through a potato ricer.

Add the butter and mix well. Add the salt and cream and mix thoroughly.

Place in a container, cover and place in the 'fridge overnight to chill the dough.

Add the flour to the chilled dough and mix well to incorporate the flour.

Knead for 2 minutes then divide the dough into 8 pieces. Roll each piece into a ball.

Dust a surface with flour and press out a ball of dough into a disc. Roll the dough out carefully into a circle about 25-30 cm (10-12").

Use a rolling pin to transfer the disc to a medium hot pan and cook for about 1-1½ minutes.

Flip the lefse over and cook until brown spots are evident on the underside.

Transfer to a plate. Roll out and cook the remaining discs.

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