Lefse
- Ready In:
- 4hrs
- Ingredients:
- 6
- Serves:
-
12
ingredients
directions
- Bake potatoes in the oven, allow to cool enough to scoop from the skins.
- Rice potatoes twice.
- Add butter, cream, sugar and flour.
- Mix together all ingredients with hands.
- Shape mixture into egg or small softball size balls.
- Each batch is approximately 12 balls.
- Cool overnight in refrigerator.
- Next morning roll out balls using square cut rolling pin (this is the best pin for rolling lefse) to almost paper thin. Don't forget to use flour or the lefse will stick to your rolling surface.
- Using a lefse turning stick place lefse on oiled griddle (500°F).
- After lefse has heated flip it using turning stick.
- Color should be golden brown.
- Place warm lefse between muslin to cool.
- Cut into quarters or just fold into quarter.
- Can be frozen or in refrigerator for a couple weeks.
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RECIPE SUBMITTED BY
Gtahavefaith
Seymour, Wisconsin
I live in Freedom. I have so many recipes and cookbooks with only one recipe that I like in that I started making what I call "Mommy's Cookbook" for my DD. In my family when the grandparents died we also lost some really good recipes. I don't want that to happen to us, thus, "Mommy's Cookbook". I am a stay at home mom and home school my DD. She is starting to cook along side me which is awesome.