Norwegian Lefse
Norwegian Lefse
Prep 30 min Cook 30 min Source: 18082
Gregg
Ingredients
- 10 pounds potatoes, peeled
- 1/2 cup butter
- 1/3 cup heavy cream
- 1 tablespoon salt
- 1 tablespoon white sugar
- 2 1/2 cups all-purpose flour
Directions
- 1. Cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place into a large bowl. Beat 1/2 cup butter, cream, 1 tablespoon salt, and sugar into the hot riced potatoes. Let cool to room temperature.
- 2. Stir flour into the potato mixture. Pull off pieces of the dough and form into walnut size balls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness.
- 3. Cook on a hot (400 degree F/200 C) griddle until bubbles form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve.
Notes
I was raised on Lefse as a special treat for the holidays. We still make it every holiday season, and this is the best recipe ever. We eat ours with butter and sugar. Note: you will need a potato ricer to prepare this recipe.