About this recipe: This is a traditional Norwegian potato pancake. We eat ours with butter and sugar.
Nice recepie, however it's Lømpe you make, not Lefsa - which is made with ordinary plain flour (hvetmel). Jeg vet denne, fordi min kone er norsk. <;-) - 29 Jul 2009
This is the real deal. It is important to make sure the potatoes are cold before adding the flour and other ingredients and be sure to keep the uncooked lefsa cold before rolling out. I also use bread flour - the lefse turns out much more tender. Lefse can also be frozen too. - 12 Dec 2004 (Review from Allrecipes US | Canada)
This is the closest to my mom's recipe that I have seen. One suggestion I would make is if you are not eating it right away (we make 20 lbs. of potatos at a time and freeze it) cool your lefse between two towels, inside a plastic garbage bag. It will be moist and even the lefse that come off the grill a little crispy and dry will be soft and moist. - 27 Feb 2006 (Review from Allrecipes US | Canada)