Grandma Lyla'S Norwegian Potato Lefse
Grandma Lyla's Norwegian Potato Lefse offers soft, warm, and slightly sweet flatbreads, perfect for breakfast or snacks, enjoyed with butter and cinnamon sugar.
Ingredients
Instructions
- Mash the potatoes and add the Crisco and salt while still hot.
- Allow the mixture to cool before adding 1 cup of flour.
- Use the remaining 1/2 cup of flour on the pastry board to prevent sticking.
- Roll fist-sized balls of dough into thin pancake shapes.
- Cook on top of a stove or ungreased griddle over medium heat, turning when brown.
- Store in a cloth to prevent drying.
- Serve hot, buttered, sprinkled with cinnamon sugar, and rolled up like a tortilla.
Tips & Substitutions
For best results, use starchy potatoes for mashing, such as Russets or Yukon Golds. If you don't have Crisco, unsalted butter or coconut oil can be a suitable substitute, though it may alter the flavor slightly. Ensure the potato mixture is not too warm when adding flour to prevent the dough from becoming gummy. A pastry board or a clean countertop works well for rolling out the dough.
Serving Suggestions
Serve the lefse warm, buttered, and sprinkled with cinnamon sugar for a delicious treat. They also pair well with savory fillings, such as those found in Pierogi And Filling, making them a versatile side. For a complete meal, consider serving alongside a fresh Garlic And Tomato Salad(Russia) or a light soup.
Storage & Reheating
Store leftover lefse in an airtight container or wrapped in plastic wrap to keep them from drying out. They can be refrigerated for up to a week. To reheat, warm them in a skillet over medium heat for 30 seconds on each side or wrap in a damp paper towel and microwave for about 10-15 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Lyla'S Norwegian Potato Lefse contains roughly 445 calories, with 7g protein, 62g carbohydrates, and 19g fat. It is an excellent source of potassium (33% of the Daily Value), vitamin C (26% of the Daily Value), and dietary fiber (20% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 879mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make lefse ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours. Roll out and cook the lefse just before serving for the best texture and flavor. Alternatively, you can make them ahead, store them properly, and reheat them as needed.
What type of potatoes are best for lefse?
Starchy potatoes like Russets or Yukon Golds are ideal for making lefse. They yield a light, fluffy texture that holds up well during cooking. Avoid waxy potatoes, as they can make the dough dense and difficult to roll out.
Can I freeze lefse?
Yes, lefse can be frozen for up to three months. To freeze, place parchment paper between each piece to prevent sticking, then wrap them tightly in foil or plastic wrap. Thaw in the refrigerator before reheating for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).