Plenty Sweet Life

Grandma's Recipes One By One!

Lefse #2

on December 2, 2015

Today I just have to share this funny photo of Grandma and Grandpa from Christmas time 1940. That little blur on Grandma’s lap? That’s my mom at 9 months old!


I would say this was supposed to be a somewhat formal photo, but that’s what’s so funny – it was formal until the little blur got going! So cute!!! I just LOVE this photo!

Well, it’s December, and that means it’s time for traditional Scandinavian treats. Oh how my family loves that traditional Norwegian specialty, lefse. I did post a recipe for Lefse last year, but since then, my mom has found even more of Grandma’s recipes and here is one more lefse recipe. We’ll call this one Lefse #2, and it’s a very good one. Our family traditionally makes lefse on the Friday after Thanksgiving, and this year was no exception. We tried this new lefse recipe (new to us, but it’s apparently been around since 1985). It worked great and we’ve decided that this will be the one we use from now on. Back when we started learning how to make lefse, Grandma and Grandpa taught us all they knew about how to make it. We heard a lot of stories about the old days during these lefse making days, and the grandkids and great-grandkids made a lot of memories of their own during those special days. This year, my mom was here to help, and all 3 of our kids. It was a beautiful day full of stories, laughter, love, and this delicious lefse with even more memories made!

Lefse #2

Note that this one also has the “V Good” connotation!

Here is the recipe as I made it:

Lefse #2

8 cups mashed potatoes (russets)

8 Tablespoons butter (1/2 cup)

1/2 cup whipping cream

1 Tablespoon salt

Cook potatoes (no salt), drain, mash.

Add butter, cream, and salt.

Cool completely.

Mix in:

4 scant cups flour

Roll in golf ball sized balls and fry on lefse griddle (or dry fry pan).


I made the potatoes the night before and they were ready for the flour right away in the morning. My son was enlisted to mix in the flour.


All mixed up and ready to roll into balls.


My oldest daughter was in charge of rolling the balls.


My son took his turn in the rolling out. When the pastry cloth moves around, I use cans (or a little piece of rubberized anti-skid mat) to keep it in place. We only experienced one of the dreaded “wet spots” with this recipe. That’s really something, and that alone is a good enough reason to use this recipe again.


My middle child (youngest daughter) did her part with the frying.


We pile the finished lefse on paper towels so they don’t get too damp before packing them in zip top freezer bags (so there will still be some at Christmas time and they’re not all eaten by then). We make them smaller than some people, but it’s nice to have them be more manageable on the plate or cookie table. We got 36 pieces of lefse out of this batch.


They’re all ready for butter, cinnamon, sugar, honey, or all of the above – whatever you like on them. This is a great recipe and we’ve found our new favorite. It was very easy to work with and rolled out great. Make some family memories of your own and try this Scandinavian favorite!


2 responses to “Lefse #2

  1. […] posted about a couple of those other cookies – Sanbakkelse, Spritz Cookies, Lefse, and Lefse #2) where my mom comes and one or both of my daughters, so the baking of all these cookies goes […]

  2. […] it down, but these got a bit tougher and crisper than we like. I prefer the recipes for Lefse and Lefse #2 to this […]

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