LefseStore.com offers authentic recipes for Scandinavian lefse, including lefse with cooked potatoes and lefse without potatoes. It also posts recipes for Hardanger lefse and lefse made with potato flakes.
To make lefse with cooked potatoes, peel and cook 16 to 20 potatoes, drain them, and put them through a ricer. Mix 8 cups of the riced potatoes with 1/2 cup of butter, 1/2 cup of whipping cream and 1 tablespoon of salt. Refrigerate the mixture until it is cold, overnight if possible, and avoid allowing the top to dry. Mix in 4 cups of flour, and form dough balls that are the size of a tennis ball or smaller. Keep the dough refrigerated while cooking.
Remove one dough ball at a time from the refrigerator, and roll each one into paper-thin circle on a lightly floured, cloth-covered board. Bake the lefse on a 500 degree Fahrenheit lefse grill, flipping midway. The lefse is ready to flip when bubbles rise from the middle on the top side and large brown spots begin to form on the bottom side. Cool lefses between folded towels.
To make Lefse without potatoes, boil together 1 quart whole milk, 1/2 cup whipping cream, 2/3 stick butter and 1 tablespoon of salt, remove from heat, and add 3 1/2 cups minus 2 tablespoons flour, all at once. Mix the dough quickly, cool slightly, knead, and form a long roll. Slice pieces of dough off the roll to form lefses, and cook.
To make Hardanger lefse dough, mix together 1 cup of heavy cream, 1 cup of whole milk, 1/2 cup white sugar, 2 rounded teaspoons of baking powder and a pinch of salt. Add 2 beaten eggs and 4 to 5 cups of flour to form a soft dough.