Food and Nutrition


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Old Fashion Lefse

This ethnic recipe comes from NDSU Extension Service.


  • 4 c. mashed or riced white potatoes
  • 1/3 c. butter
  • 1 Tbsp. sugar
  • 1¼ c. milk
  • 1¼ tsp. salt
  • 1¼ to 1½ c. flour


Mix first five ingredients. Refrigerate until thoroughly cool. Add flour gradually and knead smooth. Depending on the size of your pan or lefse grill, take a small handful (about a c.) and roll paper thin on a floured surface. Bake on a hot griddle until golden spots form. Turn and bake on second side. Place flat on a clean towel and cover with another towel. Place several sheets of lefse on top of each other. When cool, cut into quarters or halves and place in plastic bags to preserve freshness. Note: Be sure dough remains cold until you are ready to roll it. Makes 15 large lefse.

Makes 30 servings.

Per serving: 60 calories, 2 grams (g) fat, 8.9 g carbohydrate and 70 mg sodium.
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