Recipe by mandabears
this is a norwegian Christmas recipe that DH loves. It is like a potato flatbread, spread with butter, sprinkled with sugar and rolled up in Saran Wrap.He made the recipe and loved it. this is a short cut way of making the Lefse from one of the recipes a cookbook Pillsbury County Cooking from the cookbook swap that i got from ChamoritaMomma.
Top Review by Melody Pond 1
Mandabears, you have made me one happy Norwegian! I'm in a state where if you even say lefse, they look at you like you have three heads. Of course, they also eat noodles on their mashed potatoes at Thanksgiving... I'm from a state where you can find lefse in any grocery store around the holiday season and it just doesn't seem like Thanksgiving without it. I will have lefse this Thanksgiving! Thank you so much for sharing. Oh, one tip for anyone without a lefse stick who tries to make this--don't roll it quite so thin and then roll it around your rolling pin and place it in your griddle. This worked pretty well for me.
- 3 cups instant potato flakes, the recipe calls for Hungry Jack Brand
- 1 cup water
- 2 tablespoons margarine or 2 tablespoons butter
- 2 teaspoons salt
- 1 cup milk
- 3⁄4-1 cup all-purpose flour, the recipe calls for PillsburyBEST
Directions See How It's Made
- Heat an electric lefse griddle(which we have) or electric skillet to highest temperature(DH has made this on the stove on a regular griddel)/.
- DO NOT GREASE GRIDDLE OR SKILLET.
- Measure potato flakes in large bowl.
- In a small saucepan, heat water, salt and margarine to rolling boil.
- Remove from heat, add milk.
- Add liquid to potato flakes and stirr until flakes are moistened)mixture is crumbly).
- Gradually add flour in small amounts to potato mixture.
- Work with hands until a soft dough of rolling consistency forms, AVOID USING TOO MUCH FLOUR.
- Form dough into a roll 10 inches long and 2 inches in diameter.
- Cut roll into 1/2 inch slices.
- Cover dough with plastic wrap while rolling out each lefse.
- On a well floured board or pastry cloth roll out each sli8ce of dough until paper thin.
- transfer lefse to heated griddle using a lefse stick or spatula.
- Bake about 1 minute or until brown spots appear on bottom surface.
- turn and bake other side 30-45 seconds.
- Place lefse between cloth dish towels to prevent drying out.
- repeat with remaining slices.
- cool completely.
- To serve spread with butter and fold in quarters.
- DH spreads his with butter, sprinkles with sugar and rolls them in saran wrap.