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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Lefse (Jean Perron and Karen Johnson) Recipe

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This recipe for Lefse (Jean Perron and Karen Johnson), by , is from The Three B's of Baking and other Bits and Bites, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Karen Johnson and Jean Perron


4 1/2 - 5 cups water
1 can evaporated milk
1 heaping teaspoon salt
4 T sugar

Bring to a boil then take off heat.

Add in 3/4 cup butter and a 13-15 ounce box of potato flakes. Options are:
-Hungry Jack
-Store brand
-NOT Betty Crocker

Mix and then cover and cool (usually overnight in the refrigerator)

Divide into two 4 cup containers. Mix in 1 cup flour per container (one cup for every 4 cups of potatoes). Put one container back in the refrigerator while you are working with the other half. Make small balls, roll out, heat on the lefse grill and enjoy!

Note from Jana. I make this recipe and use the Idahoan flakes. It is an easy recipe and works really well for quick, easy lefse. Because, there is so such thing as a bad piece of lefse!




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