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Aunt Thelma and Aunt Julia's Lefse Recipe

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This recipe for Aunt Thelma and Aunt Julia's Lefse, by , is from Nowell Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
In Memory of Thelma and Julia Johnson

Category:
Category:

Ingredients:  
Ingredients:  
6 Medium Russet potatoes (2 lbs)
1/4 c Butter
c Milk
tsp Salt
1 tsp Sugar
tsp Monosodium glucamate (MSG)
1/8 tsp Pepper
2 1/2 - 3 c Flour


Directions:
Directions:

Peel and cut potatoes in half; Cook 20 minutes or until tender. Drain and shake pan over low heat to dry potatoes. Mash with butter and milk. Add salt, sugar, MSG, and pepper. Whip until fluffy and chill.

Set a griddle or heavy skillet over low heat.

Prepare flour. Add flour to mixture and beat until smooth. Add additional flour until forms soft dough. Shape into ball and turn onto floured surface. Roll until 1/8 inch thick. Cut into 6 inch rounds.

Check griddle with water drops. Drops should dance around in small beads. Do not grease griddle. Place lefse on griddle and cook until lighty brown. Turn and then turn frequently until browned and dry. Remove to dry, clean towel. Cool.

Wrap in tea towel to keep fresh.

Number Of Servings:
Number Of Servings:
2 1/2 dozen

 

 

 

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