Lefse Recipe
There has been a request for the Lefse recipe and my dad has obliged. The key, I’m told, to keeping them tender is to not add the flour until the next day and not to add too much flour when rolling them out “so tin”. Best of luck!
Lefse
Yield 18 lefse
4 cups potatoes riced (or mashed)
¼ cup butter (or margarine)
½ cup heavy cream (DON’T WHIP)
2 Tblsp. White sugar
1 tsp. salt
Drain spuds well (6-8), Put spuds through ricer, stir in butter, cream, salt and sugar with spoon.
Cover with plastic wrap & leave on counter overnight.
NEXT DAY:
Stir in 1 cups flour with spoon until well blended. Knead it for a bit and make a log and cut into ¼ to ½ cup chunks. Roll out using a stockinette covered, flour sprinkled rolling pin until very thin and round on flour sprinkled pastry cloth. Cook on hot griddle about one minute on each side.
345 calories per serving.
