Wow, wonderful-thank you so much for walking us through the recipe steps. My grandmother (born in northern Germany) used to make lefse with leftover mashed potatoes from Thanksgiving and Christmas meals. Lefse is one of the world’s greatest comfort foods. Oh yes, and grandma too was a butter only girl. 🧈 😊
Thanks for watching the video! My dad's side of the family (Norwegian side) prefers butter only. My mom's side of the family (Swedish side) prefers butter/sugar. While one always hears Lefse is a Norwegian thing, my grandfather on my mom's side was 100% Swedish and making Lefse was definitely part of his family tradition. Sometimes I like to put a little lingonberry sauce on mine. I am so lucky my wife makes me Lefse!
My loving grandfather immigrated from Norway in 1906 and lived until 1992. He made lefsa and lutefisk every Christmas until he passed away. Everybody enjoyed the lefsa, and nobody ate the lutefisk. Now I'm an old man and need to restart this tradition (I mean the lefsa part). I probably can't be as loving as my grandfather, but this recipe looks like I could follow. Thanks.
It's an easy recipe and one that has been passed down in my Norwegian family. If you end up with a specific question when making, let us know and we will do our best to answer. Thanks so much for watching the video and leaving a comment!
My great grandparents (of both grandmother's side) immigrated around the same time. My grandmothers grew up in Minnesota area. I ate Lutefisk and Lefse every Christmas growing up and loved it. I haven't had lutefisk in over a decade cause it isn't available in Ontario, where I moved for work. As a kid, one of the things about Christmas I looked forward to, was my grandmother making lutefisk and lefse (which my mother and father took over duties at some point). P.S. none of my parents nor grandparents had those specialty tools. They did it with thin cloth covered rollers and a large skillet. Then again ours were more like 10-12" round.
This video is very informative. If you’re looking to start making lefse this video shows perfectly what to do. Oh and always listen to your Swedish mother in law. Sugar is a must.
We're Norwegian (both sides,) also Danish and Icelandic. Thanks so much for the recipe. So many of our family recipes are not written in English. LOL My Grandma made lefse from leftover mashed potatoes, and I wish I had those instructions.
In Norway lefse is made without potatoes. What you are making is mainly called potetkake or sometimes potetlefse. Potetkake is served in connection with dinner or as a snack. Lefse is sweet and served with coffee.
You can use both sylte and cured meats for the potetlefse, if you want meat! You can also eat with butter and brown cheese. I'ts definetly one of my comfort foods.
Thanks for the suggestions for what to eat with lefse! It's one of our favorite comfort foods as well. We are getting ready to make some soon for this holiday season 😋😊.
We've never had that style. It would be interesting to try. I imagine that's how it was originally made before the introduction of the potato. Thanks for watching the video!
Thank you for the recipe and memories of my youth. My mother was full blooded Norwegian and my Father was full blooded Dane and I always remember Mother making Lefse after Thanksgiving and Christmas . There was always Mashed potatoes left over from the meals and that went into making Lefse. I find many recipes that use large quantities of potatoes but have never found what proportions of flour, sweet cream, Salt and Sugar to use for the smaller quantities I would appreciate your input.
I'm so glad you enjoyed the video! My Gramma Angie's smallest batch also used leftover mashed potatoes, so it only uses 2 cups mashed and riced potato, 1 and 1/2 cups flour, 2 tablespoons butter (softened to room temperature), 1 teaspoon salt, and 2 tablespoons milk (any dairy milk works). We don't use cream or sugar in the lefse recipe itself. And remember, if you choose to double the recipe, do not double the salt. That smaller recipe should make about 3 large pieces of lefse, and we usually cut them into quarters. I hope you have a wonderful Yuletide and get to enjoy some homemade lefse soon!
Okay I'm new at this and haven't started the process yet, but i got myself a lodge cast iron flat griddle skillet. Do I have to make the lefse so big in circumference?
You can make them any size you like, just make sure they're thin. We're so glad you're going to give lefse making a try. Please let us know how it goes!
@searchingforhistory Thank you. It's my Great Grandmas recipe from a town called Algard, Norway. Do I have to have the pastry board? I have the cover. Didn't realize when I bought it, the board wasn't included.
@@Michelle-u2w I really appreciate having the pastry board. In combination with the cover you can get the correct amount of flour into your dough as you roll it out, so it doesn't become too sticky nor too dry. I suppose an alternative would be to use a silicone pastry mat, but since you already have the cover, it makes more sense to get the board to go with it. I would avoid using just your kitchen counter surface. It's so wonderful you inherited your Great Grandma's recipe! I just LOVE incorporating family recipes into my annual celebrations and even everyday life.
I've never tried that, so I'm not sure it will work. I don't think this type of dough benefits from a cold rest, so I would mix it, shape it into balls, and cook it right away. If you must refrigerate the dough balls, perhaps bring them to room temperature before cooking them? I'm not sure if that will change the texture. If you try it and it works, please let us know!
Wow, wonderful-thank you so much for walking us through the recipe steps. My grandmother (born in northern Germany) used to make lefse with leftover mashed potatoes from Thanksgiving and Christmas meals. Lefse is one of the world’s greatest comfort foods. Oh yes, and grandma too was a butter only girl. 🧈 😊
Thanks for watching the video! My dad's side of the family (Norwegian side) prefers butter only. My mom's side of the family (Swedish side) prefers butter/sugar. While one always hears Lefse is a Norwegian thing, my grandfather on my mom's side was 100% Swedish and making Lefse was definitely part of his family tradition. Sometimes I like to put a little lingonberry sauce on mine. I am so lucky my wife makes me Lefse!
My loving grandfather immigrated from Norway in 1906 and lived until 1992. He made lefsa and lutefisk every Christmas until he passed away. Everybody enjoyed the lefsa, and nobody ate the lutefisk. Now I'm an old man and need to restart this tradition (I mean the lefsa part). I probably can't be as loving as my grandfather, but this recipe looks like I could follow. Thanks.
It's an easy recipe and one that has been passed down in my Norwegian family. If you end up with a specific question when making, let us know and we will do our best to answer. Thanks so much for watching the video and leaving a comment!
My great grandparents (of both grandmother's side) immigrated around the same time. My grandmothers grew up in Minnesota area. I ate Lutefisk and Lefse every Christmas growing up and loved it. I haven't had lutefisk in over a decade cause it isn't available in Ontario, where I moved for work. As a kid, one of the things about Christmas I looked forward to, was my grandmother making lutefisk and lefse (which my mother and father took over duties at some point).
P.S. none of my parents nor grandparents had those specialty tools. They did it with thin cloth covered rollers and a large skillet. Then again ours were more like 10-12" round.
Lutefisk is dried cod soaked in lye. The word lutefisk literally translates to "lye". Lye is not eatable. @@MrJoshItIs
This video is very informative. If you’re looking to start making lefse this video shows perfectly what to do. Oh and always listen to your Swedish mother in law. Sugar is a must.
Butter only!🙂Thanks for watching!
We're Norwegian (both sides,) also Danish and Icelandic. Thanks so much for the recipe. So many of our family recipes are not written in English. LOL My Grandma made lefse from leftover mashed potatoes, and I wish I had those instructions.
You are welcome. Thanks for watching!
In Norway lefse is made without potatoes. What you are making is mainly called potetkake or sometimes potetlefse. Potetkake is served in connection with dinner or as a snack. Lefse is sweet and served with coffee.
Thanks for the information and thanks for watching!
Correct !
Love Lefse❤❤
Lefse is good! Thanks for watching!
You can use both sylte and cured meats for the potetlefse, if you want meat! You can also eat with butter and brown cheese. I'ts definetly one of my comfort foods.
Thanks for the suggestions for what to eat with lefse! It's one of our favorite comfort foods as well. We are getting ready to make some soon for this holiday season 😋😊.
My Norwegian grandmother made the kind without potatoes. It was hard & rolled in a damp tea towel.
We've never had that style. It would be interesting to try. I imagine that's how it was originally made before the introduction of the potato. Thanks for watching the video!
Impressive.
Yum!
I, too, have Christopherson as my mom's maiden name. I haven't made lefsa in years.
We are going to make more lefse this December. Thanks for watching the video!
Can you freeze the balls for making later?
That is a good question but I don't know. We have never tried that. If you give it a try let us know if it worked. Thanks for watching!
I don't think so. When thawing, if they don't turn color they will probably be too wet.
Thank you for the recipe and memories of my youth. My mother was full blooded Norwegian and my Father was full blooded Dane and I always remember Mother making Lefse after Thanksgiving and Christmas . There was always Mashed potatoes left over from the meals and that went into making Lefse. I find many recipes that use large quantities of potatoes but have never found what proportions of flour, sweet cream, Salt and Sugar to use for the smaller quantities I would appreciate your input.
I'm so glad you enjoyed the video! My Gramma Angie's smallest batch also used leftover mashed potatoes, so it only uses 2 cups mashed and riced potato, 1 and 1/2 cups flour, 2 tablespoons butter (softened to room temperature), 1 teaspoon salt, and 2 tablespoons milk (any dairy milk works). We don't use cream or sugar in the lefse recipe itself. And remember, if you choose to double the recipe, do not double the salt. That smaller recipe should make about 3 large pieces of lefse, and we usually cut them into quarters. I hope you have a wonderful Yuletide and get to enjoy some homemade lefse soon!
Thank You for the response, I'll certainly copy this for future reference!@@searchingforhistory
Okay I'm new at this and haven't started the process yet, but i got myself a lodge cast iron flat griddle skillet. Do I have to make the lefse so big in circumference?
You can make them any size you like, just make sure they're thin. We're so glad you're going to give lefse making a try. Please let us know how it goes!
@searchingforhistory Thank you. It's my Great Grandmas recipe from a town called Algard, Norway. Do I have to have the pastry board? I have the cover. Didn't realize when I bought it, the board wasn't included.
@@Michelle-u2w I really appreciate having the pastry board. In combination with the cover you can get the correct amount of flour into your dough as you roll it out, so it doesn't become too sticky nor too dry. I suppose an alternative would be to use a silicone pastry mat, but since you already have the cover, it makes more sense to get the board to go with it. I would avoid using just your kitchen counter surface.
It's so wonderful you inherited your Great Grandma's recipe! I just LOVE incorporating family recipes into my annual celebrations and even everyday life.
Is it ok to refrigerate the dough balls overnight for use the next day?
I've never tried that, so I'm not sure it will work. I don't think this type of dough benefits from a cold rest, so I would mix it, shape it into balls, and cook it right away. If you must refrigerate the dough balls, perhaps bring them to room temperature before cooking them? I'm not sure if that will change the texture. If you try it and it works, please let us know!
Your video was awesome! Wow, you need to research P R O M O S M!!!
Thanks! I am glad you enjoyed it!