"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lefse Recipe

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This recipe for Lefse, by , is from The Wenstad/Satrang Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Danelle & Mark Wenstad
Added: Friday, July 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8 C mashed potatoes 1/2 C rich cream 8 Tbutter 1 T salt 4 C flour

Directions:
Directions:
Cook peeled potatoes and mash them with butter, cream, and salt. Let this get cold. Mix in flour. Take about a tablespoon full and roll into a ball then roll out on a lightly floured board. Bake on a griddle or cast iron pan till lightly brown on each side.

Personal Notes:
Personal Notes:
This comes from an old Dakota County cookbook. The recipe is from Lillian Mallery who was a wonderful Norwegian lady that went to the Kingdom Hall in Northfield. We have used this recipe over and over. My Dad asks us to make it whenever we can. The consistency is very important. Not too much flour or the lefse will be tough. Just enough to keep it from sticking to the board. The dough may seem too soft initially but keep it cold and the flour off the board will work in. I can taste it now !

 

 

 

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