I think your video has one of the best summations of lefse creation on the internet -- not just for the recipe and procedure but also the communication involved. My grandmother was the daughter of Norwegian immigrants and made lefse with no pastry sleeves on a wood-burning stove to sell at local markets around Christmas-time. The idea floors me; my father and I have enough uff-das making it each year with our modern conveniences as it is.
Thank you for the great video, and happy holidays.
Thank you for your comment about our lefse video. I wanted to tell you that we do boil the potatoes the night before, mash them and mix with cream and butter. The next morning we rice them and then mix in the flour as we describe in the video. As far as rolling them perfectly round, when I first started rolling them, I did one that looked like the state of Louisiana! You will get better, it just takes time (years).
Wonderful video.I learned to make lefse about 5 years ago from my husband's late aunt. I still can't get them as beautifully round as she and you ladies, but she said they'd do! Your tip on thinning the stick is great! She taught me to make the dough the night before. Obviously, your dough was fine right away. I'll try that too.
Way to much flour ladies for three cups of potatoes. Rice your potatoes after cooking, add your butter, cream, salt, sugar and 1 tsp baking powder to 6 cups of potatoes. Then in the morning add the flour and you're good to go. ps: try turning it on the board only once. :) lykke til
Love it! I learned some things I didn't know before. The last 4 years I have taken over the lefse making for our family and hope to keep the tradition alive. Thank you for your awesome video!
HAHAHAHAH QUALITY CONTROL????? Oh... how I miss grandma making lefse. I have tried without a griddle or special stick, and I would really love to try for christmas this year. You ladies are just making my heart sing!!!
@katpickett your response is old but honestly, give it another go! the griddles and sticks are not expensive at all. For a neophyte lefse-maker, the pastry covers for the board and rolling pin are invaluable. See if there's a local Sons of Norway chapter with a lefse party you can join and learn from in the fall; they'll be glad to have you!
Wonderful teachers, both of you sisters. I make Hardanger Lefse myself , but your method will make it soooooo much easier for me now... Gotta' get that lefse stick..
@snopp38
Potetlefse -er- den originale lefsa.
Potato lefse -is- the original lefse.
GamleErik100 1 month ago
hmmm... well this is potato lefse, not the original Lefse with buttle inside and smelt in the mouth :-)
snopp38 1 month ago
I think your video has one of the best summations of lefse creation on the internet -- not just for the recipe and procedure but also the communication involved. My grandmother was the daughter of Norwegian immigrants and made lefse with no pastry sleeves on a wood-burning stove to sell at local markets around Christmas-time. The idea floors me; my father and I have enough uff-das making it each year with our modern conveniences as it is.
Thank you for the great video, and happy holidays.
javyjavyjavyjavy 2 months ago
Thank you for your comment about our lefse video. I wanted to tell you that we do boil the potatoes the night before, mash them and mix with cream and butter. The next morning we rice them and then mix in the flour as we describe in the video. As far as rolling them perfectly round, when I first started rolling them, I did one that looked like the state of Louisiana! You will get better, it just takes time (years).
bcgaub 2 months ago
Wonderful video.I learned to make lefse about 5 years ago from my husband's late aunt. I still can't get them as beautifully round as she and you ladies, but she said they'd do! Your tip on thinning the stick is great! She taught me to make the dough the night before. Obviously, your dough was fine right away. I'll try that too.
virgo2moon 2 months ago
Sounds like a good recipe to make with left over mashed potatoes.
dvdfrnzwbr 4 months ago
Way to much flour ladies for three cups of potatoes. Rice your potatoes after cooking, add your butter, cream, salt, sugar and 1 tsp baking powder to 6 cups of potatoes. Then in the morning add the flour and you're good to go. ps: try turning it on the board only once. :) lykke til
TSB12556 5 months ago
Love it! I learned some things I didn't know before. The last 4 years I have taken over the lefse making for our family and hope to keep the tradition alive. Thank you for your awesome video!
roxy1stmommy 5 months ago
very nice lefse lesson ladies!!
sadies1984 6 months ago
Uff Dah!!; )
electrovox1212 7 months ago
HAHAHAHAH QUALITY CONTROL????? Oh... how I miss grandma making lefse. I have tried without a griddle or special stick, and I would really love to try for christmas this year. You ladies are just making my heart sing!!!
Kat (age 44)
katpickett 1 year ago
@katpickett your response is old but honestly, give it another go! the griddles and sticks are not expensive at all. For a neophyte lefse-maker, the pastry covers for the board and rolling pin are invaluable. See if there's a local Sons of Norway chapter with a lefse party you can join and learn from in the fall; they'll be glad to have you!
javyjavyjavyjavy 3 months ago
Wonderful teachers, both of you sisters. I make Hardanger Lefse myself , but your method will make it soooooo much easier for me now... Gotta' get that lefse stick..
Very Nice , Ladies !!!!!
ladonnathedip 1 year ago
Roses are red
Violets are blue
You have mad Lefse making skills:)
TheHiltnerds 1 year ago
Comment removed
TheHiltnerds 1 year ago
thanks for the help!
nasteenewberg 2 years ago
You two are very sweet! Yes - lefse is a challenge!
BinkLullie777 2 years ago