Lefse and the Real Importance of Holiday Traditions
 
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This is my grandmother's Lefse recipe, however, it is probably the same recipe shared by most Norwegian families and church ladies!
Author:
Recipe type: Dessert
Cuisine: Norwegian, Scandinavian
Serves: 25 sheets
Ingredients
  • 4 cups of riced potatoes
  • ¼ cup butter
  • ½ cup heavy whipping cream
  • 2 tsp sugar
  • 1 tsp salt
  • 1½ cups flour
Instructions
  1. Roll out your dough to very thin to a 14 inch diameter circle. A couple of tips we learned today. Use a pastry cloth or flour sack tea towel to roll out the dough, if you don't have a pastry board. A ¼ cup of flour spread out on your tea towel before attempting to roll out each sheet of lefse dough is a must. Also, those great little rolling pin sleeves were fabulous!
  2. Getting the rolled out lefse requires a lefse turning stick -- gently slide the stick under the sheet, down the middle and move it quickly to the grill. Unroll your sheet across the gridle and cook the first side 30 second or so -- your sheet should bubble up and when you peak you should see light golden brown spots. Flip by using your turning stick, as you did previously pick up down the middle and unroll to the other side. This side should take less time - but watch for the golden brown spots.
  3. You can stack 10 to 12 sheets onto a flour sack tea towel, covered with another towel -- let cool -- dust off excess flour. When completely cooled package as desired. I used freezer grade plastic wrap and store in the fridge until I am ready to use.
Recipe by Farm Girl Cook'n at https://farmgirlcookn.com/lefse-and-the-real-importance-of-holiday-traditions/