Cream potato lefse from The New Midwestern Table: 200 Heartland Recipes by Amy Thielen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • emiliang on July 27, 2014

    These are very good, but a major pain to prepare. I ended up rolling them in-between flour-covered wax paper sheets, and transferring them to the pan with a dough scraper. I think that the best way to make these is to have a couple of helpers minding two hot pans, while you roll each lefse and pass it on.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

  • Serious Eats

    These lefse were some of the best-tasting things to come out my kitchen this fall... Be sure to flour your counter thoroughly. The lefse will stick at pretty much any opportunity.

    Full review
You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.