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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Lefse Recipe

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This recipe for Lefse is from The Wenstad/Satrang 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:  
8 C mashed potatoes 1/2 C rich cream 8 Tbutter 1 T salt 4 C flour
Directions:
Directions:
Cook peeled potatoes and mash them with butter, cream, and salt. Let this get cold. Mix in flour. Take about a tablespoon full and roll into a ball then roll out on a lightly floured board. Bake on a griddle or cast iron pan till lightly brown on each side.
Personal Notes:
Personal Notes:
This comes from an old Dakota County cookbook. The recipe is from Lillian Mallery who was a wonderful Norwegian lady that went to the Kingdom Hall in Northfield. We have used this recipe over and over. My Dad asks us to make it whenever we can. The consistency is very important. Not too much flour or the lefse will be tough. Just enough to keep it from sticking to the board. The dough may seem too soft initially but keep it cold and the flour off the board will work in. I can taste it now !

 

 

 

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