How to make perfect Norwegian lefse (recipe link in description)

[@mnuncorked]

📝LEFSE RECIPE: www.minnesotauncorked.com/how-to-make-perfect-norwegian-lefse 🥣LEFSA TOOLS YOU NEED!! Lefse turning stick amzn.to/3Qzd1Be Potato Ricer amzn.to/3Sjs5Eh Lefse Griddle amzn.to/3Qzdaog Rolling pin covers amzn.to/4776p2k Rolling pin with ridges amzn.to/46Q6Heb ==== As an Amazon Associate I earn from qualifying purchases.

[@Michelle-u2w]

Hi 👋 I'm wanting to attempt to make my great grandmother's Lefse recipe. I don't quite understand why or what the cloth covering are for? I had to find out from KZbin that I need to use equipment. My sister makes this a lot and she didn't tell me anything about the equipment or instructions of the process. In other words, I need any advice you can give. Thank you so much!!

[@cheriangel60]

My 88 year old mother, passed away in August. Throughout my childhood, I have always helped her roll and flip lefse, but never helped with the making of the dough. This year was my first year flying solo, without my Mom 🥲 thank you for the video..... 🥰 The first dough was a failure, because my potatoes were too wet. I invested in a potato ricer... and the batch I made yesterday is excellent! Most of it got eaten. 😎😅 Everyone else, wanted to try it, so today, I am making another batch... I am 100% Norwegian...so this is really IMPORTANT!! Thanks again! It just wouldn't be Christmas, without lefse. Heck, I may even get some Lutefisk!

[@mnuncorked]

I’m so sorry to hear about your mom. 💛I’m very glad to hear though that you are carrying on the tradition and able to play a part in your lefse success! Happy holidays!

[@MarkGrudt]

Hi, I'm Mark, I'm a little over 50% Norwegian, but my cousin you may have heard of. Mona Grudt, yes. Former Miss Universe.

[@MarkGrudt]

Lutefisk, YES, I love it! Hot with melted butter, salt and pepper I love it!

[@flyovercounty1427]

My grandmother made lefse as required from yesterday’s left over potatoes. It was baked on the flat top of her wood cook stove. My grandfather turned grooved rolling pins and lefse sticks from birch in his shop.

[@mnuncorked]

Fun memories, thanks for sharing! 🩵

[@Tmooore66]

My Grandparents both came from Norway. My Grandma used to make lefse every year for Christmas. I've been using your recipe for the past three years. It's a family favorite! Now I can make lefse with my Daughter, just like I used to with Grandma. Thank you for this great video!

[@mnuncorked]

Awe thanks for the kind words! Happy lefse making 😄

[@KSZingen]

Thanks very much for these detailed instructions. I am my family's Norwegian grandmother but over the years have only made lefse at Christmas so never really had the details down pat and at this point had skipped it for about 10 years. My hopeful brother had stopped asking if we'd ever see it again lol. But that lefse grill just kept staring at me from its dusty place down there in the basement. I just don't remember all that much about how to make the process go well (while unfortunately remembering very clearly how much work it is even with someone to help). Having your instructions and pointers has been really helpful, and now there is a great big pile of lefse in my house. Thank you!

[@mnuncorked]

☺️it is so much work! But I hope it’s worth it… because it’s so delicious! Glad to hear you are continuing the tradition. Happy lefse making!

[@larsvbundli1740]

Nice to see norwegian food being embraced in other part of the world :)

[@mnuncorked]

Minnesota and the Dakotas are proud to be home to large populations who identify as Norwegian-Americans. 🇳🇴❤️

[@dk3323]

Best instruction ever. My wife just made me do your dance. I couldn't do it as fast!

[@mnuncorked]

😆a little movie magic helped me along🪄 I’m planning on starting my potatoes tonight and rolling tomorrow. Happy lefse season!!

[@kimbird4077]

Thank you Lauren for the tips. I just got finished making a batch of 30 Lefse and they turned out beautifully. It was a very nice rolling dough.

[@mnuncorked]

👏👏I’m glad to hear this! Thanks for the kind note.

[@Idk_what_to_put_1234]

Im Norwegian and this is a tradition we make it during Christmas Where's my Norwegian crew at

[@nbenefiel]

My grandma was famous for her lefse. I make it every Christmas. I have all the equipment. Grandma always left it on the back porch to chill. She lived in North Dakota. It was COLD I have a beautifully rosemaled lefse stick that I bought years ago at Vesterheim the Norwegian museum in Decorah Iowa.

[@mnuncorked]

Fun memories! Thanks for sharing. Happy lefse making… I am looking forward to Christmas already! 😀

[@dearmliz]

I'm of Norwegian heritage and am majoring in Asian studies. I haven't had lefse in years since I left home. My husband and I have traditionally done a Korean Thanksgiving (BBQ and all) but I'm wanting to incorporate a bit of my heritage as well as his own (he's German). Hoping to get on this the next holiday! So excited. Loved lefse and krumkake growing up!

[@gatorj4418]

Wow. As a Mexican I have to try this

[@mnuncorked]

I lovingly call it the Norwegian tortilla! 😆 although so many cultures have a flatbread… naan, pita, matzah, and so many more… 🫓

[@robsan9017]

@@mnuncorked Funny, that's what I call them too. I'm Latin, my Partner is Norwegian (he's originally Minnesota) and I am the one on KZbin looking up the recipe to surprise him. 😁 Wish me luck! 🤞 And thank you for sharing!

[@dothacreepah]

You were very informative! I need a refresher video every Christmas and this one is perfect and my favorite version. Thank you!

[@mnuncorked]

Thank you!! ☺️

[@practicallyheidi8505]

I am also a Minnesotan. Blond haired, blue eyed Norwegian. 😃 I have made hundreds and hundreds.if not thousands of tortillas but lefse only once. Of course my grandmas always made lefse but my mom never did. I will be trying my hand at it this week and hopefully perfect it by Christmas. I have everything down to the lefse pin that my great- great grandma had in the 1800's. I am guessing it won't be too hard since I have the knowledge of tortillas. I will stop back and let you know. Thanks. PS. Missing lutefisk and lefse church dinners since the pandemic. A tradition I hope never dies in Minnesota.

[@mnuncorked]

Have fun, and please let me know how it turns out!! 😆I have never been a big fan of lutefisk but still hope the tradition can return sooner than later! I have also made some tortillas - I think lefse dough is stickier to work with, requires more patience (and lots of flour) in rolling, Having a rolling pin with cloth cover has really helped with the lefse. I'll be interested to hear how you think the process compares.

[@Boobear83]

Thank you so much! Easy to follow and put some missing pieces into place for me as I’m making for the first time :).

[@mnuncorked]

🙌you’re welcome! Glad to hear that it helped. Happy lefse making!

[@albertseaton2806]

Thanks for sharing! I made Lefse today using your recipe. I used to make it with my grandma years ago and needed a refresher. Now I’m set for a day or two.

[@mnuncorked]

👏👏glad to hear it!

[@tommyholtMN]

We have been using your recipe now for 3 years in a row and I can’t thank you enough!

[@mnuncorked]

☺️☺️it makes me so happy to hear this! Hope you are enjoying some tasty lefse this season.

[@hurryenjoycooking]

Great Video! I love lefse. I like wrapping my scrambled eggs up like a burrito. 😎🌯

[@MeighanT]

Do you have a recipe for Hardanger lefse? That's the variety my family prefers.

[@mnuncorked]

I don’t! This is the first I have heard of it… had to google it. Sounds delicious! 😋

[@MeighanT]

@@mnuncorked I usually buy the dried Viking Bread brand. It is from Bergen, where my great grandpa & grandma immigrated from. It is very different & delicious. Tastes like my childhood.

[@titusmaximus7278]

I worked for years at Granruds Lefse in Montana. For five months out of the year mid October to mid March we'd turn 60000 lbs of raw potatoes into thousands of pounds of Lefse. Mr Granrud had even invented lefse rolling machines that you'd sit at and they'd roll the lefse. He was sort of the Willy Wonka of lefse.

[@nbenefiel]

I got my potato ricer as a wedding present 45 years ago. I still use it.

[@mnuncorked]

That’s amazing! Potato ricers are the best. 🥔

[@fredrichardson9761]

Great to see how to do this when you have the right gear! I've been doing a lot of improv making these 😂

[@mnuncorked]

For a long time I used a pancake griddle… but it really improved the outcome to invest in the right equipment! 🙂

[@philanderson2911]

Making my very first lefse tomorrow. I got a lefse kit for Christmas last year and haven't used it yet but am excited to start!

[@IceManOregon]

I'm using that same kit it's very well done kit.

[@pnwwaterexpeditions7412]

Awesome. Thank you. Lefse is one my favorites since childhood. So very very refreshing to see it made correctly with potatoes.

[@mnuncorked]

Thank you! Glad that you enjoyed it. I've not heard of lefse made with anything else... what would you use, if not potatoes?

[@maresimonar-dykes4295]

@@minnesotauncorked4216 there are some who do use wheat. I prefer "traditional tater" made

[@eugenekeller1096]

My great grandmother came from Norway and she used reds or golden potatoes because the lease stayed softer longer and never used a certain amount of flour because we would use touch. The more flour used the tougher the lease and dries out quicker. I learned from her when I was about 5 on her wood cook stove and I make hundreds every year for holidays and I am now 54!

[@mnuncorked]

Happy to hear you are continuing the tradition!!

[@DannyKezar]

How might you describe the consistency of the dough before it was too tough?

[@nbenefiel]

My grandma was famous for her lefse. She only used enough flour to hold it together.

[@mnuncorked]

That’s amazing? I’ve always felt I need good dairy (cream and butter) to help it roll out well.

[@kentexican5844]

Nice presentation. 'Will try to make it once I get back from Minnesota with my dogs; they'll take care of all my culinary mishaps.

[@mnuncorked]

😆have fun! Let me know how you (and the pups) like it

[@kentexican5844]

@@mnuncorked Will Do!

[@gloriousbook2850]

Thank you for sharing. We will try it.

[@z6886]

Excellent tutorial. Thanks

[@mnuncorked]

Glad to hear you liked it!

[@mylaschorsch5498]

My daughter has a concrete counter top that is cool. We use cloths in Fram to roll ours.

[@mnuncorked]

Surfaces Ike marble and concrete are perfect surface for keeping dough cool as you work it!

[@edfield2647]

Thanks for the video, i am making our first Lefse tomorrow. I just finished making the potatoes and i also was wondering if you should cover them. Thanks for the tips

[@mnuncorked]

Hi Ed, sorry it took me a minute to get back to you, I hope your lefse turned out great! Good question: I usually let them steam on the counter a few hours then cover and refrigerate (that additional detail is in the full recipe linked below the video). I’m sure they would do fine either covered or not in the fridge overnight.

[@edfield2647]

@@mnuncorked Thank you for responding. I cooked and riced the potatoes and then added the butter, i then let it sit on the counter for two hours and then refrigerated it over night. We used unsweetened almond milk and flour and added that to the potatoes. It was our first time and i think i will add the milk the night before. They came out ok but it seemed like it took awhile for the Lefse to cook. We will keep trying though. Love your video and thanks again. :)

[@riciaswebb406]

Wow! Thanks for the great video. Also, thanks for the equipment links. I really feel like I can do this.

[@mnuncorked]

💪You CAN do it!! Let me know how it turns out!

[@eileenhaskins2710]

thank you. I've ordered the nice potato ricer. This will be my first year to make lefse alone.

[@pauljtee9141]

Good luck!! I’ve been making lefse for about 10 years and I’m always learning

[@mnuncorked]

Have fun, Eileen! The potato ricer really makes easy work of getting he potatoes even. Let me know how it turns out!

[@yankeejade]

Awesome Video Lauren! I used to watch (more eating than watching) the ladies at the Sons (Daughters) of Norway make Lefse when I was a child, now it's my time to learn, thank you :-) Could you by chance please create a video for making Krumkake?

[@mnuncorked]

Thanks, yankeejade! I’ve never made krumkake 🤗 ...but maybe I’ll take the next year(ish) to master it so I can roll out a tutorial in time for the next holiday season!

[@Thomasveum]

I love lefsa. I have that for thanksgiving because it is part of my heritage. Its so good 😋

[@mnuncorked]

I’m making mine right now… plan to enjoy it with leftovers :)

[@AngelaNicholas-gm6ft]

Thank you!!! My grandma passed away and we have her recipe, but not the how 😆 thank you thank you for this video!!

[@mnuncorked]

Awe you’re so welcome. Happy lefse making!

[@martiestangoni8058]

Wonderful video and recipe! We did everything you instructed us to do and our lefse came out perfectly!

[@mnuncorked]

I'm so glad to hear it, Martie!

[@charliehilliard3071]

My absolute favourite. Getting to old to make it, so miss it badly.

[@mnuncorked]

I know, it is a LOT of work! 😵

[@RoseKrattiger]

This recipe is perfect! Thank you for sharing!

[@mnuncorked]

Oh I’m glad to hear it. Happy lefse making!

[@UmlyUm]

my norwegian mom worked at a lefse factory. every culture has a tortilla type food

[@mnuncorked]

So true! I lovingly refer to lefse as the “Norwegian tortilla,” ☺️

[@micheleharrison5696]

I have a Norwegian friend of mine who makes lefse every December I couldn't figure out why it took 2 days. Thanks for the video.

[@mnuncorked]

Thanks for watching!

[@chrislovdal5722]

Granny made it 70s 80s and I love it...after watching I realized how much I love buying it now😁

[@mnuncorked]

😂it is a lot of work, isn’t it!

[@cadinhasko4579]

This reminds me of being a kid in Wisconsin making lefse with my Grammy. We would just spread butter and sprinkle sugar on the inside and roll it up. I love lefse

[@mnuncorked]

What fun memories! Thanks for sharing! 💞

[@zacm4740]

MY GRANDFATHER used to make Lessa with the leftover potatoes from making dumplings every Thanksgiving yummy 😋

[@mnuncorked]

What a great idea!

[@Recordesk]

Uncorked! Perfect 🥰

[@WYO-FAM]

Great video, this is something I need to make and pass down to my kids to keep the tradition going. Have a great day.

[@mnuncorked]

Thank you Brian! It’s so fun to have food traditions to pass on. For me, I learned to make lefse for a job... but I have many other great food memories from my family growing up. 🥰 one of them is making Rosettes with my grandma- I should do a tutorial on that!

[@WYO-FAM]

@@mnuncorked A rosett video would be another great video. Years ago I purchased a Griswold iron set at my grandmothers sisters auction. She made rosettes every year. Thanks, and Merry Christmas 🎅

[@mnuncorked]

Hi Brian! Belated in sharing this news, but I DID make a Rosette video tutorial: kzbin.info/www/bejne/fKexd4Z3fq-MosU

[@jayjai1136]

my mom worked at a lefse factory lol! SHOUT OUR FROM FARGO ND 🇳🇴

[@CultureVulture18]

Good video with clear instructions

[@mnuncorked]

Thank you! Happy lefse making! 🧑‍🍳

[@YummiaEats]

Thank you for doing this. MN native as well. I always wonder Lefse is used for.

[@mnuncorked]

Great question, May! My husband and I refer to it lovingly as the “Norwegian tortilla” - it’s a very thin flatbread that is pretty neutral in flavor with a deliciously delicate texture. Purists eat it with nothing or butter, I like butter+cinnamon sugar, cranberry cream cheese, or salmon spread. It can be delicious with either sweet or savory toppings! A local restaurant chain in Wisconsin (Norske Nook) would stuff it with pot roast and mashed potatoes and serve it covered in gravy- not sure if they still are in business or have that on the menu, but it was delicious!!

[@K0MBIAN]

My Grandmother always boiled whole potatoes with the skin on, to limit the amount of water soaked up by the potatoes. I'm going to try baking lefser for the first time this weekend. After I moved to Denmark, the only time I eat lefser is at Christmas if I'm back in Norway, or my mom sends me a few packs by mail. 😊 My favorite toppings are sugsr/cinnamon (I add some ground cardamom for added Christmas feeling), Norwegian goat cheese (Brunost/Brown cheese) and "sylte" with coarse mustard. For those who aren't Norwegian (or Danish), Sylte is small pieces of pork in gelatine, cut in slices. Tastes great with some mustard and pickled beetroot.

[@mnuncorked]

I just recently learned from a Sicilian gnocchi maker to boil potatoes with the skin on for this same reason, so I think I may try changing my method this year (plus, I think boiled potatoes are easier to peel, what do you think?!) Happy lefse making! let me know how it turns out. Brunost and mustard sounds like a delicious savory topping. It's supposed to snow a lot today, so I may get to making mine this weekend - my tradition is to make it just after the first BIG snow!

[@IceManOregon]

Clever idea

[@Cinemaphile7783]

The ingredients show that this is food from a cold climate.

[@mnuncorked]

You are correct! 😆

[@titusmaximus7278]

Thank you Lol, yes, Scandinavian country's of lefse origin aren't known for being hot steamy tropical tourist destinations. Skiing yes.

[@SleepyLestatSF]

this is a great process! I am putting together my great aunts and grandmothers recipe today and the instructions are 5 lines long. so vague :) One question do you cover the potatoes in the fridge?

[@mnuncorked]

Great question! I left mine on the counter for several hours to steam off, and then covered them in the fridge. I think that they would be just fine left uncovered, though. Have fun, let me know how it turns out!

[@davidlawson6301]

Haaa I've got 5lbs of russets in the fridge waiting for Thursdayand my lefse bake off. Great refresheer course! Thanx Dave

[@mnuncorked]

Have fun!! 🥔🥔

[@marykaycraig646]

I’m making this tomorrow. What about the cream? When is that added? Thank you!

[@mnuncorked]

Hi Mary Kay, have fun! you can find the full recipe with instructions here: www.minnesotauncorked.com/how-to-make-perfect-norwegian-lefse/

[@maryvu6806]

Thank you for your videos. Can you make videos on Norwegian Klub potato dumpling, Pickled Herring, Sword Fish Stew, and Crab Apple Jelly?

[@mnuncorked]

Oh, wow! Now you’re getting out of my league with things I’ve never made ☺️ but I have time to experiment and plenty of crab apples! 🍎

[@quanahthompson6000]

I haven't had Lefse since my Grandma died in early 70s, she sold Lefse in the grocery stores in Alexandria, MN, before my auntie passed she gave me the recipe but I can't find it...guess I'll use yours. Thanks!

[@mnuncorked]

Awe, thanks for sharing some nice memories. Happy lefse making!

[@marthawilson4775]

Quick Q: Is the butter salted or unsalted? Thanks. That would obviously make a difference in terms of how much salt I’m adding to the dough. Thanks!

[@mnuncorked]

Great question - i used unsalted!

[@JermsTrek]

Can you show how to make Lutefisk, I can't find anyone that makes it here in Wilmington, NC.

[@mnuncorked]

😩I’m sorry I can’t help you with that! I’ve never made lutefisk. I have seen some good videos about it already on KZbin though!

[@deidraburke1]

Once the dough is formed into the patties can the dough be stored either overnight in the refrigerator and baked the following day? Can the preformed patties be stored in the freezer for preparation at a later date?

[@mnuncorked]

You can definitely refrigerate the dough overnight - I am not sure about freezing though as I haven’t tried that.

[@jesebsp]

nice thing about that ricer is putting in the larger hole plate and making spatzl.

[@mnuncorked]

😮never thought about that - great idea!

[@krisbohn4118]

Very helpful video !!!

[@mnuncorked]

☺️Thank you! If you like Scandinavian baking, just published a new one this week on how to make Rosette cookies, another of my holiday favorites: m.kzbin.info/www/bejne/fKexd4Z3fq-MosU

[@JackieJaskiewicz]

Great video!!! Thanks!!!!!

[@mnuncorked]

You bet! Happy lefse making! 🧑‍🍳🧑‍🍳

[@tmevforever]

I’m guessing it is unsalted butter yes? And can I cover the potatoes with a lid in the fridge, or just loose foil? Thank you for the video!

[@mnuncorked]

Yes, you can cover the potatoes in the fridge, just make sure they get to steam off first!

[@leminki]

Would steaming as opposed to boiling the potatoes help reduce excess moisture?

[@mnuncorked]

Over the years I’ve discover that baking them is actually the best! I wish I could update the video to say that… but alas it’s frozen in time. Here’s the recipe on my website: www.minnesotauncorked.com/how-to-make-perfect-norwegian-lefse/

[@joytweedt2908]

My mother-in-law always bought her lefsa. We purchased a grill for her as a Christmas present, but she was killed in a car accident after an ice storm, so she was never able to use it. Now, 20+ years later, we opened the box and watched your video to learn how to make lefsa for our family Thanksgiving and Christmas. How do you store your lefsa and how long will it keep? Can it be frozen? I remember her putting it between damp tea towels, but I'm not sure. Thank you!

[@mnuncorked]

Yes, I freeze mine! Moisture is the enemy of freezing, because it actually causes baked goods to fry out. But, lefse also dries out really easily, so maybe she left it between damp towels when putting it out to eat? To Freeze: I let each sheet cool for just a minute or two before stacking to prevent trapping steam (moisture!) between the sheets. I take stacks of 6 or so and fold them into quarters. I put each stack in a separate ziplock with a paper towel (to absorb moisture), and also so I can defrost just a few at a time. I’m glad to hear you’re making a new family tradition. Your MIL would be proud! 💕 happy lefse baking… and happy holidays!

[@dudeonthasopha]

I'm moving out of Minnesota next month and they don't sell lefse out east so i need to learn how to make it myself now. We always just bought it cause it's in every grocery store.

[@mnuncorked]

Making it fresh is so fun (and I think its even tastier?!) BUT…. You could also have it delivered. 😆👇👇 www.amazon.com/Norsland-Lefse-Six-8oz-Packages/dp/B00G3JW74Y/ref=sr_1_6?crid=3S9BGIFYE9ZJ&keywords=fresh+lefse&qid=1669655209&sprefix=fresh+lefse%252Caps%252C103&sr=8-6&_encoding=UTF8&tag=voigtdes-20&linkCode=ur2&linkId=8688311a2c65dfca35797748e19e0cc9&camp=1789&creative=9325

[@IceManOregon]

I've been making lefse of a years, I am of Norwegian heritage. Question- I can't find on the Internet. I've seen Minnesotans in 1968 videos eating lefse at dinner time, loading up the lefse from their plates then folding it like a burrito, then pouring gravy on the top and eating it. Is this style of eating a Minnesota thing?

[@mnuncorked]

Yes, I have had something similar at Norske Nook, a restaurant chain in Wisconsin serving comfort and Norwegian foods. The dish I had there was lefse filled with pot roast and mashed potatoes, rolled into a burrito and topped with gravy. Heavenly!! 😻

[@IceManOregon]

@@mnuncorked Excellent, yeah I was wondering if it was very well known

[@toomanybears_]

I just "inherited" a lefse grill, lefse stick and some Lokstad rolling pins. Is it necessary to use a rolling pin cover on a grooved or crosscut rolling pin? Also, how will it work using a silicone pastry mat instead of a floured canvas pastry cloth?

[@mnuncorked]

I find that the lefse sticks easily to a rolling pin (even a Teflon one), I’ve had the most success with one with a cover and a lot of flour. I haven’t tried one in the style you’ve mentioned, though. I bet a silicone mat would work? I used a standard plastic pie crust mat before I got the setup I have now. Tip: wet paper towels under the mat will help if it’s slipping on the counter. Happy lefse making! 🧑‍🍳

[@toomanybears_]

@@mnuncorked thanks. I have a pastry board but no longer have a pastry cloth or rolling pin cover (I carelessly stored them and they got bugs in them). I will probably get a mat to fit my rectangular board and some covers for my Lokstad rolling pin which is quite a bit bigger in diameter than my standard rolling pin. I also got a Kitchen Aid mixer along with the other cookware. I have tested the lefse grill and it works so I should be good to give it a try.

[@robertdeuel8292]

So, I learned from my 85 yr old great aunt back in the late 60's. She made it every night with leftover potatoes from that nights dinner. She used milk not cream but lots of butter and enough flour to have it roll out well. The main thing was that like making Corn Tortillas she would stack them but then wrap them in a damp towel and put in the refrigerator overnight.. The flavor was much improved with doing this.. Eaten the same day they are bland with little potato flavor. Try it you'll agree I'm sure. enjoy

[@mnuncorked]

Thanks for sharing your great memories, and for the tip, Robert! I will try it.

[@carleenjohnson9063]

Hi. My aunt used to send us Lefse at Christmas time, but as the mail here in Canada started becoming so slow, by the time we recieved her pkg, the Lefsa had started to turn moldy. Any suggestions on how to store Lefse so this doesnt happen would be so appreciated. Thanks very muc and Merry Christmas

[@mnuncorked]

Because it has perishable ingredients (butter, cream, potatoes), and no preservatives, my suggestion is it should be shipped expedited and frozen with dry ice. I store mine frozen in packs of 6 or so, and only put what i need in the fridge a day ahead of when I plan to eat it. It will even mold on the fridge after a few days.

[@carleenjohnson9063]

@@mnuncorked thanks very much for the info.

[@larryangrimson7108]

HOW, did you use all that flour and not get any on your black sweater?

[@mnuncorked]

The better question is how did I wear that wool sweater and it get any sweater in my lefse?! The answer is I didn’t. 😨And I won’t wear a sweater like that to bake again!! 😊

[@MindbodyMedic]

Have you ever used baked the potatoes? Introduces less moisture

[@mnuncorked]

No! But that did occur to me recently as well. 😆 might try them baked this year!

[@MindbodyMedic]

​@@mnuncorkedI've never made these but did read gnocchi enthusiasts do this. Irish potato bread [tattie scone in Scotland] is basically a thicker simplifed version of this. Flour and potato fried squares

[@donnasmith890]

Can you make a printable recipe for your lefse please.

[@mnuncorked]

Hi @donnasmith890 you can print this page: www.minnesotauncorked.com/how-to-make-perfect-norwegian-lefse/

[@drewjenn9819]

Is that a dry pan? Nice video!

[@mnuncorked]

Yes, dry heat - the griddle is also Uncoated but you can buy nonstick ones too.

[@tsadkiel2008]

I am flying into Minnesota this Friday (16 July 21) are there eateries that have this? I am from the south is why I am asking.

[@TheRockdoctor54]

lived in MN 30 years... only place I'm aware of in the T.C. area that would have lefse is Ingebretsen's Market

[@SarahS-lf4pt]

Do you add salt to the potato cooking water?

[@mnuncorked]

Good question! I do not.

[@Craig-ib7gk]

You'll find it cooks more evenly if you use a docker roller single-pass right before the lift to take to the grill. You'll get perfect freckles and zero bubble-ups. Regarding the ingredients, I use similar, save for I do not add salt or sugar. Due to the simple fact that, no matter how little Lefse you're making, you're going to flour-bomb your kitchen, I go big during the holidays and do the following recipe, handed down from my grandmother (d.2004), handed down from her grandmother (d.1948) who was OTB from Norway in 1894.: 10-lbs PEELED russet potatoes 1 pound high quality full-fat butter 1 pint heavy cream 7 cups sifted AP flour The PEELED potato part is important. Don't go buying a single 10-lbs bag thinking it will cover you. It won't. You'd be amazed how much weight is lost when you remove the peels and eyes from potatoes. You'll actually need around 12 lbs of potatoes to start with. This makes about 65 rounds at 1/4lb per. When making them I stack mine about 12-deep with a damp (NOT drenched/soaked) kitchen towel between each dozen, capping with a final towel, then let the tower-o-lefse cool all the way to room temperature before portioning and bagging. In total it makes between 16-17 lbs of lefse. My grandmother made double the above recipe five nights a week as a side gig to supplement her retirement income for Xmas, selling it in one-pound portions, and she always had a waiting list of orders throughout the holiday season. She'd sell it for $5/lb in the 70's. I can only imagine what it would cost now.

[@mnuncorked]

Craig, thanks for sharing these great tips! I already made mine for this year but will try your rolling tip next year. PS your grandmother sounds amazing - I admire her enterprising nature! I just make 5# worth a year (which is already a lot of work) and share a few slices with friends & family ☺️

[@Craig-ib7gk]

@@mnuncorked No problem. Btw, your timing is spot on. With a 500-degree griddle it is indeed 45/30. Griddles are notoriously inaccurate. I have three: one hits spot on 45/30, another is more like 60/45, and another, for the life of me, takes *forever* (near 2min/1min). That one I use for grilling fish, as it just doesn't cut it for lefse. For just rolling I use a grooved lefse roller, and keep a cookie sheet with about a half-inch of flour to reload my grooved roller as needed. Just drop it in and roll back and forth a few times whilst pressing down. Btw, a rubber sheet counter-cover is a God-send for keeping things firmly in place duing this entire fiasco. I do like your method of overnighting the potatoes + butter + cream in the fridge. I just use a full dutch oven, but you probably get better evaporation with a casserole dish. Gonna have to try that this year (I'm actually peeling and mixing this afternoon!, so timing is impeccable). First time I made Lefse with my wife (who is about as non-Norwegian as you can imagine) she was blown away by the process, but adapted very quickly. I'm the only one left in my family that still makes it since my grandmother's passing 18 years ago.

[@Saskia-ww2gq]

Lefse = Love

[@greetingsearthlingspluto6666]

My Swedish Grandmother would make it for us kids when we went to visit her. We put sugar on ours, man on man. Finger licking good.

[@DavidVitrano]

Is it OK if you just use potato starch?

[@mnuncorked]

Hi David, I’ve only made lefse by boiling potatoes so I am not really sure - because potato starch is processed and part of the potato removed, potato starch is more of a thickener (like corn starch), thus would be a better substitute for flour, not for the potato itself. If you are looking for a quicker method you might have better luck with using potato flakes (which I also have not tried so would recommend you search for recipes since I’m not sure if a 1:1 substitution would work.) Generally I like to stick to the old fashioned, tried and true methods!

[@DavidVitrano]

​@@mnuncorked How much Potato Flakes should I use?

[@mnuncorked]

I haven’t made lefse using that method and so I don’t have a recipe that I could recommend. Im sorry I’m not able to be more help!

[@DavidVitrano]

@@mnuncorked Give me the link!

[@4312caviar]

If you boil potatos with skin on, they absorb less water 🙂

[@mnuncorked]

Yes!! Thanks for chiming in! I learned this tip a few years ago from a Sicilian gnocchi maker and it really changed my process! I updated the print recipe but haven’t updated the video (because it would be a huge project!)

[@justmegirl23]

Wow this is so much more difficult than I thought... mine is a mess it's ripping apart cannot get thin flour everywhere I had to throw half away so far can't get it to work... yeah flatbread is not for me I'm terrible with pastries in general but more power to you this is so complicated and I'm screaming in my kitchen getting nothing done for hours LOL. Havent had in least 25 yewrs and craving out of nowhere. Ughh gonna have to buy expensive online someday I guess.

[@mnuncorked]

Oh no! I’m sorry to hear this didn’t go well for you 😢

[@justmegirl23]

@mnuncorked to be fair i didn't have any the proper equipment I see now why needed haha. But u make it look easy thanks ha

[@mnuncorked]

@justmelv23 I understand! Before I bought the right equipment I used a regular rolling pin and a pancake griddle, it just didn’t work as well… honestly it is all about the right equipment and process. Once you get that down it’s pretty simple and fun! The things that really helped the most were the pastry rolling set (board and pin) and potato ricer.

[@justmegirl23]

@@mnuncorked ya I tried my rolling pin with paper towels and bands around ha. I also have Terrible small counters other issue found. Thanks for great recipe and information tho. Still turned out just thick floury. One day try again proper

[@joeysausage3437]

This is a desert type deal?

[@mnuncorked]

It’s so versatile! Great with a little butter & cinnamon sugar but I also like it with smoked salmon spread or as a wrap for scrambled eggs 🙂

[@joeysausage3437]

@@mnuncorked I will have to give it a go. Thanks for replying.

[@jamespetz3122]

Can a silicone matt work

[@mnuncorked]

It’s difficult to get it as thin though, but yes! Before I bought a pastry board and cloth that’s what I used! The lefse stick really is a must-have regardless of the mat though, I think! Link to the stick is below. 👇 amzn.to/3om0Zdi

[@coreyrogers2159]

I know now why my grandma made it so rarely and i'm not expecting to have anymore soon :(

[@brennanfincher6339]

You had heavy cream as an ingredient but you didn’t state when you add it, when do you add and how much?

[@mnuncorked]

I didn't tell you how much of anything! 😉 The recipe is linked in comments, in the description of the video - and HERE > www.minnesotauncorked.com/how-to-make-perfect-norwegian-lefse/ Happy lefse baking!

[@titusmaximus7278]

​​@@mnuncorkedthank you. You know making lefse is like baking bread 🍞 many things including temperature and humidity effect its outcome. And type of potatoes 🥔 too. The outfit I worked for use a mixture of russet and reds.

[@mnuncorked]

📝Full recipe & toppings: www.minnesotauncorked.com/how-to-make-perfect-norwegian-lefse 🥣TOOLS YOU NEED: Lefse turning stick amzn.to/33nLl9B Potato Ricer amzn.to/2IT6fWx Lefse Griddle amzn.to/35SshSr Rolling pin covers amzn.to/35PnSzB Rolling pin with ridges amzn.to/3lT24sz ==== As an Amazon Associate I earn from qualifying purchases.

[@heyfayth8427]

I always thought you needed to sweat the lefse to keep it soft. Has anyone done this?

[@mnuncorked]

I always let them steam off a bit before freezing so moisture doesn’t get trapped. And it comes out fine! But yes, I have heard of sweating it. Just haven’t made it part of my routine!

[@bliubs8185]

So you can freeze the made Lefsa? Let it cool completely first…is that what you are meaning by sweating?

[@julianaparedes3366]

This recipe didn't mentioned how much weight it's a Butter stick used for this recipe. In y country a butter stick it's about 0.20 lbs (90 grs.) of butter, seems pretty nothing compared to the butter stick at the video.

[@mnuncorked]

Great feedback! I’ll consider adding weights to the recipe. 1 stick of butter here is 1/4 lb.

[@gregroth4696]

What? How to serve? I though you would try some and show us the most popular ways to eat it? Darn it. Looks delicious. Thank you

[@mnuncorked]

Hmmm… lol, well the video title is “how to make”, not “how to eat”. ☺️ Butter and cinnamon sugar or with lingonberries are traditional ways to enjoy.

[@gregroth4696]

@@mnuncorked Plain with butter. My grandma made it around Christmas. I tried once. Made a mess and didn’t come close to hers. Thanks again. 🤗

[@amaliavet]

5:33 Lucky you!

[@mnuncorked]

🐕she loves lefse!

[@marthaschmidt9483]

I make a lot of lefsa and wondered if someone on here make it.

[@mnuncorked]

Glad you found me! 💛 It’s almost lefse making time for me (only once a year after the first snow or before Thanksgiving if the snow is late…)

[@scottmatthews1039]

Great recipe, great instructional video, but your lefse are overshadowed a bit by that beautiful credenza in the background ;)

[@mnuncorked]

😆 a MCM fan too, I assume!

[@scottmatthews1039]

@@mnuncorked Fan would be a little understated ;) Any idea on the maker?

[@mnuncorked]

No, sadly… there is a very faint marking that isn’t readable, but can read Denmark! It’s a unique piece though with tambour doors. If you’re a MN local, Golden Age Design is where I got it - great pieces & prices way more competitive than Danish Teak Classics!

[@hatingheals]

Too much flour dries it out, use just enough so it doesn't stick to pin and always use lard never butter. I make lefsa every year from my great grandmother's recipe from Norway. Always turns out soft and not dry.

[@mnuncorked]

Happy lefse making! It’s fun to see everyone has their own way to do it. 😁

[@lindaversveen3357]

This is not tradisjonal Potato lefse. We don’t use milk and butter. Only potatoes, wheat flour and siftet rye fluor. And al little bit of heavy cream. This ones you making, is a kind of dessert lefse.

[@mnuncorked]

Linda, very interesting! Thank you for commenting. This dessert-type of recipe is the most common where I am from (US/Minnesota). I am interested in trying a more traditional savory recipe like you mentioned, it sounds delicious! What do you enjoy eating it rolled with?

[@Leenb3]

@@mnuncorked She is talking about Lomper. Norwegians wrap their hot dogs and sausages in them for one thing - "pølse og lompe," especially on Syttende Mai! Google it! I have a question on the care of your pastry cloth. Do you just shake it out/beat it and never wash it?

[@TacticalTony702]

Mashed tater tortillas 🤤

[@mnuncorked]

😆pretty much.. I call them Norwegian tortillas!

[@faramund9865]

I assume your parents are from Northern Europe?

[@mnuncorked]

Yes, but also Western Europe - I’m a European mutt! ☺️

[@Kittykat5kits]

Your house is so Minnesotan. I mean seriously. That window just screams St. Paul Victorian style.

[@mnuncorked]

I wish I was that fancy! 😆 My house isn’t notably historic (humble bungalow) but the leaded glass piano window is a nice touch!

[@gonnmz]

that's a lot of gadgets

[@mnuncorked]

I admit I love kitchen gadgets!!! But also, it takes a lot to make lefse 😰

[@titusmaximus7278]

Well look to make a apple pie n it's crust from granny's recipe takes alot of gadgets too. Try doing it without tge gadgets. Ok lets see, bought canned apple pie filling. Purchased a pre-made pie crust shell. Baked it, no, actually just warmed it in the oven. Let's see does it taste like grannys apple 🍎 pie 🥧. That's a Big H-No

[@gonnmz]

@@titusmaximus7278 are you mad at me maximus?

[@amazingturtle5075]

I just made it without any of them, it kept sticking to my roller and my cutting board, and couldn’t get it super thin but just a little thicker and with my rubber scraper I got it pretty close on a pan. Granted it was a lot of work, and super messy but it’s possible

[@martarogel5875]

I love recipies when the chef doesn't tell you how much of flour to add, ugh

[@mnuncorked]

Hi, how can I help? If you mean how much to add when rolling - it’s really not scientifically measured If you mean you’d like to know the recipe in general, it’s in my website at: www.minnesotauncorked.com/how-to-make-perfect-norwegian-lefse/