Norwegians have been credited with many things, but the best just may have been the sharing of their lefse recipe! Lefse is a traditional Scandinavian flatbread made from potatoes. The potatoes are mashed and mixed with flour, cream, salt and a little oil. It is then rolled very thin and fried on a hot iron griddle. Traditionally, lefse is served with lutefisk (a whole ‘nother story!) or with any holiday meal.

The Lutheran Church is historically the predominant religion in northern Germany and the Scandinavian countries. As Scandinavians and Germans settled the American West, they brought their religion-and their food-to Montana, the Dakotas and other parts of the West. The ethnic tradition of lefse can still be found today in small rural towns all across the heartland. Give this unique treat a try; you might find a new favorite!

Traditional Recipe
for Lefse (Potet Lefse)
From The Sons of Norway

∑ 3 large baking potatoes
∑ 2 T butter
∑ 1/4 cup heavy cream
∑ 1/2 tsp. sugar
∑ 1 tsp. salt
∑ 1 cup flour, or more
*Allow ample time for chilling step.

Boil the potatoes without peeling, then peel and mash while still warm and put through ricer. To get the lumps out, you might have to put them through ricer more than once.

Add the remaining ingredi-ents, mix well, cover and chill for 8 hours or overnight. Mix in 1/2-cup flour. Form dough into long roll and cut into 15-16 sections, if you want dinner-plate size. Form each sec-tion into a small ball.

Roll out very thin with cloth-covered lefse or regular rolling pin on cloth-covered lefse board or other surface. Dust board with flour when turning lefse dough. Use flour as needed (but not too much), and keep balance of dough in the refrigerator.

Bake on ungreased griddle (about 400 degrees), turning until both sides are flecked with brown. Do not over-bake. Stack lefse between 2 towels to cool.

Store in refrigerator in plastic bags. Can be frozen. This recipe serves six people.

That of course is a recipe for potato lefse [potet lefse]. While for many that has become the lefse though actually it refers to fancier flat breads in general. Originally flat breads were made from oats and barley and rye. Wheat came later and of course potatoes came from the new world just 500 years ago.Sometimes lefse contains baking soda or hartshorn salt or even yeast and the addition of cream makes a richer fancier version.Easy enough to make and serve with some butter or even wrap around a sausage [lompe med polse ( lefse with sausage)].Enjoy !