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Lefse (Norway) Recipe

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This recipe for Lefse (Norway), by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Gevelinger Bastian
Added: Sunday, February 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8 c. boiled potatoes (5 lbs.), 2 T. salt, 2 tsp. sugar, up to 1/4 c. cream, 1/2 lb. butter, 2 1/2 -3 c. flour, extra flour to spread on surface when rolling dough.

Equipment: Rolling pin with cover, round grill or Lefse griddle, Lefse stick to pick up and turn lefse cakes.

Directions:
Directions:
Peel and boil potatoes with salt and sugar and small amount of cream (up to 1/4 c.). Rice potatoes with the butter while hot and leave to chill overnight. Mix chilled potatoes with flour and make 6-8 rolls of dough and keep them refrigerated until rolling. Roll tennis ball sized ball of dough to a 12-14 inch circle on a well floured canvas covered board and transfer to the grill. Turn once when the side has many browned spots. Keep in folded dish towel when cooled to prevent drying.

Number Of Servings:
Number Of Servings:
20 Lefse rounds
Preparation Time:
Preparation Time:
8 hours needed to chill
Personal Notes:
Personal Notes:
On a trip to a northern Norway cabin, we told our host that we had been enjoying the Lefse in that country. He had his mother prepare lots and lots of the treat for us to enjoy while there, during our days of 24 hours of sunlight. She served it with blackberry jam or spread with butter and cinnamon sugar. We also shared a "barbecue" on the beach of the Arctic Ocean where Lefse was prepared over the campfire. This is the recipe.

 

 

 

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