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Lefse Recipe

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This recipe for Lefse, by , is from Kick Ass Cookin' with the Dero's!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Gillund
Added: Tuesday, January 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8 c. riced potatoes (about 16-20 russet potatoes)
1/2 c. whipping cream
1/2 c. butter
1 tbsp. salt
4 c. flour

Directions:
Directions:
Peel potatoes and cook. Drain. When slightly cooled, rice potatoes then add butter, cream and salt. Mix well and LET STAND UNTIL COLD - very important! Mix in flour and roll into balls about 2" diameter. Keep balls of dough on a plate in refrigerator covered with a moist towel to keep from drying out. Take out one ball at a time. Roll out ball, paper thin, on a lightly floured canvas covered board. With lefse stick transfer to a hot (Heritage Lefse Grill) (500). When bubbles form it's time to turn lefse over to brown other side. Usually less than a minute. Do not over cook. Place cooked lefse between moist towels to keep from drying out. When cooled, transfer to ziploc bags or airtight container- good idea to place wax paper or parchment paper between each before freezing. When serving, butter one side of lefse and sprinkle with small amount of white or brown sugar and roll up.

Personal Notes:
Personal Notes:
Daryl bought Julie the lefse equipment years ago for her birthday so that she'd be able to treat the family with a bit of his Scandinavian heritage.

 

 

 

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