Norwegian Lefse

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READY IN: 1hr
SERVES: 20
YIELD: 60 Lefse
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place into a large bowl. Beat butter, cream, salt, and sugar into the hot riced potatoes. Let cool to room temperature.
  • Stir flour into the potato mixture. Pull off pieces of the dough and form into walnut size walls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness.
  • Cook on a hot (400ºF/200ºC) griddle until bubble form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve.
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