Lefse
Norwegian Flat Bread
Ingredients
- 5 large Potatoes (russet is best) Can be replaced with Hungry Jack Potato Flakes
- 1 tsp Salt
- 3 T Butter
- 1/2 cup Cream (½ and ½ or heavy cream)
- 2 cups flour
Instructions
- Cook potatoes
- Whip with electric mixer and add salt, butter, and cream while hot.
- Cool and add about 2 cups of flour or enough to make dough thick enough to handle (similar to pie crust)
- Form small balls (eggs sized) and roll out thin.
- Fry on fairly hot pancake griddle or electric fry pan. 350℉ to 450℉ (ungreased)
- While pastry is frying on one side, use small pastry brush to brush loose flour from top side
- Use a lefse stick to flip the pastry when it appears to "bubble"
- Again, brush off lose flour
- Lefse should be lightly brown on each side
- Place lefse between clean white cloth or wax paper to prevent drying out
- Lefse can be spread with butter and sugar and/or cinnamonWe always used brown sugar instead.
- Roll up and cut in half
Notes
You may need more than 2 cups of flour. You need to keep adding until the dough is the consistency of pie crust. You will also need flour on the surface you roll out the dough and on your rolling pin.
This recipe works best with a lefse grill and and lefse stick.
