Lefsa Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 1/2 c. water
1 c. half & half
6 T. butter
2 tsp. sugar
2 tsp. salt
Bring the above to a boil, remove from heat and beat in 4 cups potato buds (must be potato buds). After well blended, place in refrigerator, chill at least 6-hours (can be kept up to one week before adding flour, but no longer) .
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Directions: |
Directions:When you are ready to roll and fry lefsa, add 2-cups flour (more if needed) shape into about 30-balls (about 1/3 cup/ball). The trick is to make sure your dough is completely cold and do not add flour until you are ready to fry. Place balls in the frig while you are frying and take out one or two balls at a time, roll each ball into a thin circle with a lefsa roller pin, place on a 450 degree lefsa grill, bake till bubbles, flip with a lefsa stick and bake on the other side.
Place the finished lefsa between two damp towels and continue frying the rest of the lefsa balls.
Cool, fold each circle into half, then half again, can freeze or eat right away. Spread each circle with butter and either white or brown sugar, roll, and enjoy! |
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Number Of
Servings: |
Number Of
Servings:About 30 |
Personal
Notes: |
Personal
Notes: OK guys, lefsa is a wonderful food and really fun to make once you get the method down. I make lefsa at least twice/year (holidays, Riverfest, and for gifts). My Mother used to make it on the iron cookstove but using a lefsa grill and lefsa rolling pin results in a much better lefsa. This is a favorite for our family and my daughter-in-law really enjoys making it with me; she has purchased her own lefsa grill.
A Scandinavian treat!
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