Norwegian Lefse


Prep time: About 10 minutes
Cooking time: About 2 hours

Makes: 312 pieces





  1. Mix ingredients and divide in 26 balls. Roll out each on floured pastry cloth into 12-15" circle.

  2. Fry on hot, dry griddle until brown bubbles form on bottom. Flip and do other side. They should look like flour tortillas. Brush excess flour off griddle frequently so it won't burn.

  3. Stack fried disks (lefse) until needed. They keep for months.

  4. To use, dunk lefse disks in warm water and then stack between moistened towels to soften.

  5. Butter the softened lefse disks and sprinkle with sugar. (My aunt Ione used 1 1/2 lb of butter for these 26 lefse disks.)

  6. Fold each lefse disk twice into a roll. (Bring left and right edges of disk over and on top of the filling. Have edges touch. Repeat.)

  7. Cut each roll into 12 pieces. Eat or freeze between waxed paper sheets.

This is my Norwegian grandmother's recipe from Stavanger, Norway.


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