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Lefse Recipe

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This recipe for Lefse, by , is from The Johnson 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:  
John Johnson in memory of Velma Johnson

Category:
Category:

Ingredients:  
Ingredients:  
10 lbs. starchy potatoes, peeled
c. butter
⅓ c. heavy cream (mom used Half & Half if she had it. Otherwise just whole milk)
2 c. all purpose flour (more or less)
1 T. white sugar

Directions:
Directions:
Boil potatoes until a knife stuck in finds them soft thru. Then rice them. (mom just made huge batch of mashed potatoes for Thanksgiving and used the leftovers for Lefse).
Beat all ingredients together. Should be doughy feeling, but not real tacky feeling.
This recipe says roll pieces of dough into golf ball size. Place between floured pastry cloth.
Roll each ball to ⅛ thick, or slightly thicker on lightly floured surface. Want to end up with 10-12 circles of flattened dough.
Put circle of dough on hot griddle, (no oil that I remember).
Flip dough in about 3-5 min. It is ready to flip when you see brown spots on the underside.

Personal Notes:
Personal Notes:
To eat - lightly butter one side of lefse patty. Sprinkle with white sugar. Roll up - enjoy.
Some do brown sugar; or instead of sugar and butter they roll up meat and cheese.

 

 

 

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