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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

NORWEGIAN LEFSE Recipe

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This recipe for NORWEGIAN LEFSE is from My 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!
Category:
Category:
Ingredients:  
Ingredients:  
5 large potatoes, pared (about 2 pounds)
1/2 cup light cream
3 TBSP butter or margarine
1 tsp salt
Flour
Directions:
Directions:
Boil potatoes in salted water until tender, drain thoroughly, mash. Beat in cream, butter and salt, cool to room temperature. Measure potatoes. Add 1/2 cup flour for each cup of mashed potatoes, mix well. Roll out a heaping tablespoon of dough (about the size of an egg) on a well floured surface to a 6 inch circle. Repeat with all the remaining dough. Heat an ungreased griddle over moderate heat until hot. (test by dropping a few drops of water onto surface of griddle If water sizzles, griddle is ready). Cook lefse over moderate heat until light brown, turning frequently to keep from overbrowning. (Note: if lefse bubbles and pops up, press down with pancake turner). As each lefse is cooked, place between paper towering or wax paper to keep soft. To serve, spread with softened butter and sprinkle with a cinnamon-sugar mixture
Number Of Servings:
Number Of Servings:
Makes 12 appetizer services or 24 (6 inch) lefse

 

 

 

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