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LEFSE (North Dakota Potato Crepe)
- 10 pounds potatoes, peeled
- ½ cup butter
- 1/3 cup heavy cream
- 1 TBSP salt
- 1 TBSP white sugar
- 2 ½ cups all-purpose flour
- Serving suggestion: sugar and butter
the whole potatoes in a pot and cover with cold water by 2 inches.
Bring to a boil and simmer gently until a fork goes through the potatoes
with little resistance (about 40 minutes).
the potatoes into smaller chunks and press through a ricer. If you
don’t have a ricer, mash the potatoes with a fork or masher.
- Place into a large bowl. Beat butter, cream, salt and sugar in the hot riced potatoes. Let cool to room temperature.
flour into the potato mixture. Pull of pieces of the dough and form
into walnut-sized balls. Lightly flour a pastry cloth, a sheet of
parchment or wax paper and roll out lefse balls to 1/8 inch thickness.
a large nonstick skillet over medium heat. Turn the parchment dough
onto your hand. Place the dough directly in the heated skillet. Cook on
one side about 1 minute (until some brown speckles start to form). Flip
dough and cook for an additional 30 seconds. Transfer the cooked lefse
to a plate and keep covered with a clean kitchen towel. Repeat with the
serve, spread butter and sprinkle sugar on a warm lefse and roll it up.
If the lefse is cold, you can warm it up quickly in a heated skillet.
courtesy of Meredith Corporation magazines (e.g., allrecipes.com,
eatingwell.com, bhg.com, marthastewartliving.com) unless otherwise