Directions: |
Directions:Cook the washed, pared, cut in half potatoes in enough water to cover for about 20 minutes, or until tender when pierced with a fork. Drain. To dry potatoes: shake drained potatoes in pan over low heat. Mash or rice potatoes thoroughly. Whip in butter, milk, salt, sugar, and pepper until fluffy. Cool potatoes; chill in refrigerator.
Set a griddle or heavy skillet over low heat. Remove chilled potatoes, add about 1 1/4 cups of the flour and beat until smooth. Beat in enough of the remaining flour to make a soft dough. Shape dough into a ball and turn onto a lightly floured surface. Roll into a round about 1/8 inch thick. Cut into 6 inch rounds.
Test griddle by dropping a few drops of cold water on it; if drops dance around in small beads, griddle temperature is right. Do not grease the griddle. Place Lefse on griddle and cook until lightly browned. Turn and lightly brown other side. Then, turning frequently, continue cooking until Lefse are browned and dry. Remove to a clean dry tea towel. Cool Lefse completely. Spread cold Lefse with butter, and sprinkle with sugar. Roll loosely and serve. |
Personal
Notes: |
Personal
Notes: This recipe comes from Aunt Dorothy's cookbook that she made of family recipes. This makes about 2 1/2 dozen Lefse. Sometimes, instead of rolling out the whole dough, I separate the dough into 30 balls, and then roll those out individually.
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This recipe for Lefse - Large batch is from