Instant potato Lefse is an easy recipe for anyone who wants a Lefse treat without much work. It’s a traditional Norwegian dish similar to pancake or tortilla but with dough prepared with flour and instant potatoes.
Lefse recipe with instant potatoes is easy to prepare, and you can serve it with sugar, margarine or butter. I sometimes serve it with cinnamon and a jelly topping. Here is my all-time recipe for this dish.
Lefse Recipe with Instant Potatoes
Ingredients
- 4 cups mashed and dry instant potato flakes
- 4 tbsp. granulated sugar
- 3 cups of pure water
- 2.5 cups of milk
- 1.5 cups of butter
- 3 tsps. of salt
- 2-3 cups of all-purpose flour just enough to roll the dough
Instructions
- Instructions
- Place a large saucepan on fire and add the water to boil.
- Once the water boils, add the milk, salt, butter and sugar and let them boil. When boiling, add your potato flakes and stir to a smooth consistency.
- Pour this potato mixture into a bowl and refrigerate until it chills thoroughly
- Once ready to prepare the Lefse, measure 2 cups of the potato mixture, add to1.5 cups of all-purpose flour and stir into a workable dough.
- Prepare your rolling space for the dough, flour it, and roll it to be very thin.
- Cut into multiple circular shapes (you may use a circular cookie cutter or the hollow side of a medium-sized glass)
- Heat a teaspoon of oil in a skillet ready to cook the Lefse.
- Cook the Lefse in batches each for 3-5 minutes on every side or flip when you notice blown blisters forming.
- Continue cooking in batches until you finish all the dough. Cook several Lefse at a go if your skillet is large enough. If you cook enough Lefse and still have some dough remaining, you can refrigerate and cook it within 3 days.
- When all your Lefse are cooked, serve with an accompaniment of your choice. I love applying butter or margarine to mine, but I also sometimes top it up with Jelly. You can also experiment with sugar and cinnamon.
Ingredients for Lefse Recipe with Instant Potatoes
- 4 cups mashed and dry instant potato flakes
- 4 tbsp. granulated sugar
- 3 cups of pure water
- 2.5 cups of milk
- 1.5 cups of butter
- 3 tsps. of salt
- 2-3 cups of all-purpose flour (just enough to roll the dough)
Preparation for Lefse Recipe with Instant Potatoes
Prep time: 20 minutes
Cook time: 25 minutes
Chill time: 30 minutes
Wait time: 1 hour 15 minutes
Course: Dessert/breakfast
Cuisine: Norwegian
Yield: 24 Lefse
Instructions
- Place a large saucepan on fire and add the water to boil.
- Once the water boils, add the milk, salt, butter and sugar and let them boil. When boiling, add your potato flakes and stir to a smooth consistency.
- Pour this potato mixture into a bowl and refrigerate until it chills thoroughly
- Once ready to prepare the Lefse, measure 2 cups of the potato mixture, add to1.5 cups of all-purpose flour and stir into a workable dough.
- Prepare your rolling space for the dough, flour it, and roll it to be very thin.
- Cut into multiple circular shapes (you may use a circular cookie cutter or the hollow side of a medium-sized glass)
- Heat a teaspoon of oil in a skillet ready to cook the Lefse.
- Cook the Lefse in batches each for 3-5 minutes on every side or flip when you notice blown blisters forming.
- Continue cooking in batches until you finish all the dough. Cook several Lefse at a go if your skillet is large enough. If you cook enough Lefse and still have some dough remaining, you can refrigerate and cook it within 3 days.
- When all your Lefse are cooked, serve with an accompaniment of your choice. I love applying butter or margarine to mine, but I also sometimes top it up with Jelly. You can also experiment with sugar and cinnamon.
Nutrition Information
Per serving: 24 Lefse
- Calories: 147 kcal
- Total Fat: 6g
- Saturated Fat: 2g
- Cholesterol: 3mg
- Sodium: 100 mg
- Carbohydrates: 21g
- Dietary Fiber: 1g
- Protein: 3g
- Vitamin C: 5mg
- Calcium: 33mg
- Iron:1mg
- Potassium: 119mg
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