How to Make Lefse an Easy Norwegian Gluten Free Recipe

If you are searching for an easy recipe to make Lefse, then you must be of Scandinavian heritage. I'm sure there are a number of readers wondering what the heck lefse is.

Like a corn or flour tortilla, Lefse is flat. Lefse is potato-based and because of that it has brown polka dots all over it when it's cooked. For those of you that are avoiding wheat in your diet, Lefse is gluten free.

My family has always served Lefse cold, but I remember as a child eating it warm right off the griddle. Most people simply spread butter on it, roll it up like a tortilla and eat it. Others use it like a lefse sandwich wrap with cheese and meats. Similar to French crepes, you can fold about anything you like into it, cheese, fruit, etc.

My family has handed down this easy Lefse recipe for generations. The recipe card from which I'm copying the recipe says that it is from my great grandmother, but it was her mother that came from Norway. I'm sure that my great grandmother was handed this recipe from her mother and the tradition has continued. Roughly four generations ago my Norwegian family arrived in the United States and this recipe is the closest thing I have to a family heirloom.

Each year at Christmas time, my family has made lefse, oyster stew, and ham sandwiches. It's a tradition. It may not sound like most American Christmas Eve's dinner, but that's what it always has been in my family. I don't ever crave any of these foods, but once a year for the holiday, it's fun to have something our family does together.

4 cups mashed potatoes (do not add milk)
1 tsp salt
3 tablespoons sugar
2/3 stick butter


  1. Mash all the ingredients together.
  2. Put in refrigerator overnight.
  3. Add 1 cup flour and mix in by hand.
  4. Roll out a small amount (approximately the size of an egg) on a floured board.
  5. Bake in an electric frying pan at 425 degrees approximately 1 minute on each side.
  6. They are done when there are brown spots on each side.
  7. Pierce bubble with fork.

Please eat within 3 days after making.

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