Making Norwegian Lefse

This Saturday we joined family at St. John's to make lefse and krumkake. Mor Mor and family volunteer every year to make traditional Norwegian treats for the annual St. Lucia event.

We tried to make a lot of lefse, but our dough balls would fall apart before we got them on the griddle. Dawn was able to make a good amount of krumkake, so that was a positive. Maybe we didn't make a ton of lefse, but we had a lot of fun getting flour everywhere and continuing the tradition.

Recipe for EASY Norwegian Lefse



  • 4 cups potato flakes
  • 4 tablespoons sugar
  • 3 cups water
  • 2 12 cups milk
  • 1 12 cups butter
  • 3 teaspoons salt
  • 2 -3 cups flour (enough to make a rolling dough)


  1. In a large saucepan or pot, bring the water to boil and add the milk, butter, sugar, and salt. When the milk has come to a boil, add the potato flakes and stir until smooth. Pour the potatoes into a large bowl and refrigerate.
  2. When ready to make the lefse, take out 2 cups of potatoes at a time and add 1 to 1 1/2 cups of flour and stir until it becomes a workable dough. Flour a counter surface and roll the dough out as thin as possible. Cut individual slices with the a round cookie cutter, or the top of a medium sized glass.
  3. Add about 1 tsp oil to a skillet pan and cook the lefse for about 3-5 minutes, or when brown blisters start to form on the top. Flip and cook for another 3-5 minutes.
  4. Continue to cook the individual slices until the potato dough is gone. You may be able to cook several lefse at a time if you have a large enough skillet, if not cook one at a time. Any leftover cooked lefse may be refrigerate and used for about 3-5 more days.