Prep 15 mins
Cook 3 hrs
You can make these Norwegian treats by yourself. But it goes faster with two people, one to roll and the other to bake. I like the Milk Lefse but look for my Potato Lefse also.
- In a large bowl combine flour, sugar and salt.
- Put milk and lard in pan heat to scalding point.
- When it begins to bubble pour all milk over the flour mixture.
- Keep stirring until all flour has been mixed into the milk.
- Let cool.
- Pinch off walnut size portions and roll THIN. About the size of a dinner plate.
- Bake on lefse iron or large griddle.
- Watch carefully, so not to burn them, it only takes a minute for this step.
- When you see the lefse start to bubble and turn a light brown, flip and bake the other side.
- Lay it on top of waxed paper and keep stacking them up. Keep a piece if waxed paper on top to keep them from drying out.
- Store in airtight container or freeze.
- Butter and sprinkles lightly with sugar, roll up and eat.
- If needed when you're ready to eat place lefse between damp dishtowels to soften, about 15 minutes.