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Lefse: Step By Step

Photos by Bernie Hunhoff

In our Nov/Dec 2010 issue, Rev. Kwen Sanderson shared his lefse-making technique with our readers. The Lutheran pastor has spent the last 20 years perfecting his lefse craft. Working with real potatoes can be problematic due to varying moisture content, so Sanderson recommends using potato flakes. To learn more about Rev. Sanderson and his lefse tips, read Rev. Sanderson's Lefse Ministry.

Equipment needed: Pastry board, lefse iron or griddle, lefse stick, rolling pin

1 c water
3 c milk
1 stick butter
1 c cream
4 c potato flakes
2 c flour

Bring water, milk, butter and cream to a boil. Pour mixture over potato flakes. mix well and let cool overnight. In the morning (or when you're ready to make the lefse), add flour. Makes 15 lefse.

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Rev. Kwen Sanderson, "the shepherd to the Swedes," shared his lefse making tips with us in our Nov/Dec 2010 issue.
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Step One: Roll dough by hand into a large ice cream scoop-sized ball. Place on your flour-dusted pastry board and roll out as thin as possible.
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Step Two: Use lefse stick to lift dough from the board onto the already-hot lefse griddle.
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Step Three: Bubbles will begin appearing across the surface. Wait until they become large and look as if they are about to burst, then turn (using lefse stick) to cook other side.
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Step Four: Stack finished lefse and cover with a towel to prevent them from drying out. Lefse can be refrigerated or frozen for future consumption.