Lefse is a popular treat for many families in the Red River Valley around Thanksgiving and Christmas. Enjoy our gluten-free take on this traditional Norwegian soft crepe.
Serve buttered, plain or with sugar.
- 1 cup water
- 1 cup Milk or unsweetened milk alternative (rice milk, soy milk, etc)
- 2 Tablespoons Oil
- 1 cup Mehl's Gluten-Free All-Purpose Flour
- 2 cups potato flakes make sure and use dairy-free if you want dairy-free lefse
- 1/2 cup rice flour any gluten-free starch
- wax paper parchment paper or plastic wrap
Make two wax paper sheets about 12" x 12".
Add liquid ingredients to mixing bowl first, then add dry ingredients.
Mix well until dough gets nice and thick.
Create 2" dough balls until all dough is used up.
Roll dough balls in starch until fully covered.
Heat up a large non-stick frying pan to medium high heat with a little non-stick spray.
Take a sheet of wax paper and sprinkle a tablespoon of starch on center.
Place a dough ball on top of starch, press down on ball to flatten, and sprinkle a little more starch on top.
Place second piece of wax paper over top of dough ball.
Use a rolling pin to roll out dough until it is about six to seven inches in diameter. Be careful not to roll it too thin, or too thick. (Practice makes perfect!)
Remove top wax paper, and flip rolled out dough into pan. Use a non-metal, heat resistant spatula to flip lefse after it cooks for about ten to fifteen seconds.
Remove from griddle and cool flat on clean dish towels before storing or eating.
- Store finished lefse with a small piece of wax paper in between each lefse sheet. Wrap with plastic wrap and freeze for long term storage, or refrigerate for short-term storage.
- Heat lefse up for ten to thirty seconds in microwave (longer if frozen, shorter if refrigerated) to soften it for rolling when ready to use.