The Scandinavian Table: Quinn's Lefse Recipe

Here's my lefse recipe. These amounts are my best guess at the moment -- I don't usually measure anything.

Quinn’s Lefse
(Makes about 2-3 dozen)

Making lefse is not hard, but it does take practice to get it just right. Even experienced lefse makers have good and bad days, so don’t be discouraged if it doesn’t come out right every time. After making lefse a few times, you’ll have a better feel for what the dough should feel like when mixing, rolling and frying. You’ll soon learn which ones will turn out great and which ones you should have tossed in the trash before wasting all that time rolling it out. But it’s the ones that don’t turn out that you learn the most from. Did you work the dough too long? Did you add too much flour? Did you over cook it? The only way to answer those questions is by making mistakes.

Many lefse makers work in pairs where one rolls and one frys. Then when the person rolling gets tired, you can switch jobs so you can rest your back, but keep the lefse coming.

5 lbs russet potatoes
1 stick butter, room temperature
1 tsp salt
1/2 cup vegetable oil (canola or any light oil)
All purpose flour – approximately 1 to 1 1/2 cups (but you have to judge by feel) plus more for rolling

Boil potatoes until fork tender

Mash using a potato ricer or food mill (you can use a regular potato masher, but you may end up with some lumps in your lefse)

While still hot, add stick of butter, 1 tsp salt and 1/2 cup oil. Mix completely. Let cool to room temperature (or refrigerate overnight, but bring to room temperature before using).

Working in small batches, scoop out about 2 cups of the potato mixture into a smaller bowl. Add about ½ cup flour to portioned off potatoes and mix until just combined – do not over mix or the dough will become sticky. Divide mixture into equal portions. (about 6). An ice cream scoop works great for this. Work each portion in your hands for a few seconds then shape into a ball. (It should hold together with a slight spring, but not be sticky or rubbery. – You’ve worked it too much if it does.)

Flour board and rolling pin cover generously. Using a flat plate, gently press potato ball between two sheets of plastic (a freezer bag that has been cut open works great for this) until it makes a disk (about 3-4” across). Peel plastic off one side of the potato disk and flip it onto your floured board using the plastic as a holder. Then peel the plastic away from the other side (remove it completely). Dust the potato disk with flour. Using very light pressure (just let the weight of the pin do the work), roll from center to outside edge of disk working around the circle (like spokes of a wheel) until lefse becomes about 6-7” across and more or less round. If the disk becomes lopsided, gently pat the edges back to round. Continue rolling applying slightly more pressure as the lefse gets thinner. Keep it moving on the board without sticking. Add a little more flour to the board, if necessary. Until you get the hang of it, you may need to flip the lefse over one or two times during the rolling process to prevent sticking. Continue rolling until the lefse is approximately 12-14” across. (The thinner the better, but it takes practice to roll it thin without tearing.)

*Tips – lefse should be able to move on the floured board as you roll. If it stops moving use the stick in a gentle sawing motion under the lefse to lift it off the board then smooth a little more flour into the board or move to another area.

After rolling several lefse you may notice a sticky area on the pastry cloth or rolling pin cover. Work a little more flour into that area to keep it as dry as possible. You can also turn your board to work in another area. If making a large amount of lefse, you may wish to swap out a clean pastry cloth/pin cover once the first one becomes too wet.

Slide lefse stick under rolled lefse and carefully transfer to the preheated (500 degrees) grill. Fry until it bubbles up (approx 15-20 seconds). Slide lefse stick under lefse and flip over to cook the other side. (approx 10-15 seconds). Be careful not to overcook lefse or it will become dry and brittle. It should be light, but moist and tender like a crepe with a slightly crisp outside. Cool on a wire rack for a minute or two then stack on a dish towel and cover with another towel to keep warm. (This is also the best time to eat them!)

When completely cool, fold into quarters and package about 3-4 lefse in a zip lock freezer bag and store in the refrigerator for up to 4-5 days or several months in the freezer. Thaw frozen lefse at room temperature until flexible. (About an hour)

Lefse is best hot off the grill slathered in butter, but you can warm older lefse in the microwave for 10-15 seconds to freshen it.

Troubleshooting tips

Lefse is tough or crunchy. – It may be cooked too long, or you may have added too much flour during rolling. Use a light touch when rolling so you don’t need to add so much flour.

Dough cracks and falls apart when rolling. – work the dough a few more seconds in your hands before rolling or mix in a little more flour.

Serving ideas