"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

LEFSE Recipe

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This recipe for LEFSE, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, September 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 - 8 potatoes (6 cups mashed)
2 tsp. salt
2 T. sugar
8 T. butter
8 T. flour

Directions:
Directions:
Peel, boil, drain and mash potatoes to make 6 cups. Work salt, sugar, butter, cream into warm mashed potatoes. While still warm, work 6 cups of flour into dough. Cover and let cool in refrigerator. Preheat an electric skillet to high temperature.

To complete, two people should work together: one to roll the dough and the other to fry the lefse rounds. Using a full tablespoon of dough, roll it out as thin as possible (VERY thin). Fry to a golden brown on both sides. Cool and store in ziploc bags with paper towel in between each lefse piece. Butter, sprinkle with cinnamon/sugar and roll "cigar style" before eating.

 

 

 

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