mnmtranching
Well-known member
Most lefse or lefsa is made with instant potatoes, and dry milk. That's why commercial lefse isn't Norwegian Lefse.
18 medium baking potatoes. [Russet type]
1/2 cup heavy whipping cream.
1/2 cup butter.
1 tablespoon salt.
1 tablespoon white sugar.
4 cups flour.
Peel, boil and mash potatoes well.
In a large mixing bowl, mix potatoes, cream, butter, salt and sugar. Cover and refrigerate over night.
Mix in flour, roll the mixture into tennis ball size balls. Put each ball in the fridge as their made. Take out one at a time and roll out on a flour covered board, and rub flour onto rolling pin. Roll the thickness of a Tortilla.
Cook on a grill or large skillet. Very hot, turn in about 10 seconds or when just light brown.
Eat while warm or microwave or heat later, or eat cool.
Some eating suggestions.
Traditionally you would smear a good layer of Lutefisk on the lefse, roll it up and enjoy.
I like it warmed, buttered, sugar and cinnamon rolled, pick it up and eat it with your hands, Yummmmm!
18 medium baking potatoes. [Russet type]
1/2 cup heavy whipping cream.
1/2 cup butter.
1 tablespoon salt.
1 tablespoon white sugar.
4 cups flour.
Peel, boil and mash potatoes well.
In a large mixing bowl, mix potatoes, cream, butter, salt and sugar. Cover and refrigerate over night.
Mix in flour, roll the mixture into tennis ball size balls. Put each ball in the fridge as their made. Take out one at a time and roll out on a flour covered board, and rub flour onto rolling pin. Roll the thickness of a Tortilla.
Cook on a grill or large skillet. Very hot, turn in about 10 seconds or when just light brown.
Eat while warm or microwave or heat later, or eat cool.
Some eating suggestions.
Traditionally you would smear a good layer of Lutefisk on the lefse, roll it up and enjoy.
I like it warmed, buttered, sugar and cinnamon rolled, pick it up and eat it with your hands, Yummmmm!