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Lefse

The holidays aren't complete without lefse on the table. There is an art to making it, so don't be discouraged if your first attempts fall short of the sheer round doilies served up by the lefse makers of your childhood!

Is your lefse recipe just a little different? Do you have a great lefse story to tell? It will be added to this page if you email it to Site Administration.


Recipe submitted by

9 cups mashed potatoes
1/3 cup cream
1 1/4 cup melted butter
1/4 cup sugar
4 tsp. salt
3/4 tsp. baking powder
4 1/2 cup flour
 

Boil the potatoes until they are cooked but still firm. Rice them while they are still warm to make sure there are no lumps. Cool to about room temperature and then mix in the butter, cream, sugar. Put in the refrigerator uncovered overnight.

Add the flour, salt, baking powder and mix well. The dough should not be too wet ... it takes practice!  I've found that the colder the dough, the easier it is to roll out, so putting it back in the frig for awhile may be a good idea.

Measure about 1/3 cup and make into a ball.  Roll paper thin using as little flour as possible on the board - lefse is NOT a Norwegian burrito!

Use a lefse stick to transfer to a 500 degree grill. Heat until light brown spots appear on the underside, flip over.

Cool the lefse between "flour sack" kitchen towels.  Separate with wax paper for storage.  Will freeze well.

If you use towels to cool your lefse, be sure to send them through a wash cycle without soap or fabric softener, and dry them without dryer sheets before using them! A lefse round with "Tide" or "Downy" seasoning is not tasty.

 


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Last updated: December 26, 2016

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