Leading up to this year’s Target USA CUP, National Sports Center (NSC) staff will share recipes from participating teams around the world. We thought it would make the most sense to start with a popular Minnesota treat! While Lefse is a traditional Norwegian recipe, it’s popular in Minnesota and the Midwestern United States due to the regions’ large Norwegian population. Lefse is often enjoyed around the holidays and is a staple dish at any Minnesota Thanksgiving or Christmas celebration.
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Traditional Minnesota Lefse
- Rolling Pin
- Spatula or lefse stick
- Pastry board
- Pastry sleeve
- Boiling pot
- Plastic bags
- Food mill or potato ricer
- 5 lb. russet potatoes, peeled
- 1/2 lb. butter
- 1 cup heavy whipping cream
- 1 1/4 tsp. salt
- 1 1/2 tbsp. sugar
- 3+ cups all purpose flour
- Boil potatoes in water until tender. Drain and place them in a food mill or potato ricer.
- Add butter, cream, sugar and salt. Mash together until smooth. Place in a bowl, smooth out the top and let cool, uncovered, in the refrigerator overnight.
- The following day, mix in 3/4 cup all purpose flour and blend. Next, roll a small ball of the mixture using your hands or an ice cream scoop. The ball should be about the size of a golf ball. Continue repeating this process with the mixture, and add 3/4 cup flour to each quarter. Keep the balls stored in the refrigerator while you prep for the next step.
- Coat a pastry board with flour, place a pastry sleeve over a rolling pin, and rub flour on top of it. Roll each ball of dough out on the pastry board into a thin, large circle. Only roll on one side.
- Place a lefse stick or narrow spatula under the lefse round before grilling on a stovetop. The Lefse will grill the same way a pancake does.
- Once the lefse starts forming light brown spots, remove the stick or spatula from underneath the lefse and flip it over. Heat until equally browned on both sides.
- Place the grilled pieces on top of one another before covering with a towel and cooling for 5 hours. Store lefse in sealable plastic bags and keep in the refrigerator for a few days or freeze.