Making lefse

Make the dough using potatoes, flour, cream, and sugar, ensuring it is not too sticky.

Divide the dough into 12 pieces and shape each piece into a log.

Roll out each piece of dough quite thin, starting from the middle and letting the rolling pin do most of the work.

Use a grooved rolling pin to create texture without tearing the dough.

Use special sticks to lift the lefse once it starts bubbling up.

Check the underside of the lefse; it is done when it starts turning brown.

Package the finished lefse in groups of four for sale.

Equipment Needed

Dietary

Allergens