Lefse Recipe
4.5 stars -
based on 2 votes
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 cups riced potatoes (russet)
1 stick butter
1/2 cup whipping cream
1/2 cup sugar
1 Tbsp salt
2 cups flour
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Directions: |
Directions:Boil potatoes. Rice potatoes while still warm. Sprinkle sugar and salt on top of riced potatoes. Pour in melted butter and whipping cream. Mix well and cool overnight. Knead flour into potatoes. Form into small balls. Roll on floured board (use plenty of flour on board so they do not stick). When thin, roll with grooved lefse rolling pin. Place on hot griddle using lefse stick. Flip when bubbles begin to form. Remove from griddle and place between cotton dish cloth or lefse cozies to cool. Keep refrigerated. |
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Personal
Notes: |
Personal
Notes: Grandma Olson, Alice and I made lefse the first time in December 1982 while Leah napped under the ChristmasTree. We added flour to warm potatoes, dough was sticky and hard to roll. No lefse stick, so we used a spatula and flipped it on our hand then back to the griddle. Grandma passed away that summer, but THANKS to Alice we have kept the tradition going. It has become a family affair!!! We all look forward to joining Alice for the day listening to Christmas Music and reminiscing while we roll lefse. Love this family tradition! Kathy
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