Norwegian lefse is a traditional recipe using potatoes and flour. All our children have helped make it. One time our son Mike went to a store in S parta, Wisconsin and
proceeded to buy up all the packages of lefse that they had. I think it was over a dozen
which he took home. He put most of them in their freezer and took them out when he
wanted to have some. Lefse tastes like a combination of potatoes and flour and is baked on a lefse grill. The secret of good lefse is making it as thin as you can. If it
is too thick it is not as good. I hope you will try this recipe but keep in mind that having a lefse grill and a potato riser is esential in the process.
INGREDIENTS: SINGLE RECIPE:
LEFSE GRILL SHOULD BE PUT AT ABOUT 500 DEGREES
6 or 7 medium Idaho potatoes boiled in water with a
tsp salt
1 tbls butter for 3 cups of potatoes
2 tsp salt for 3 cups of potatoes
2 tsp sugar for 3 cups of potaoes
1 cup of flour for 3 cups of potatoes
DIRECTIONS:
1.put potatoes through a ricer while the
potatoes are still hot
2. put the riced potatoes in a large bowl
3. melt tbl of butter for 3 cups of potatoes
add the butter to the potatoes
4. add the salt to the potatoes
5. add the sugar to the potatoes
6. add 1/4 cup flour to the potatoes and mix
together then add about an addional 1/2
cup flour and stir in making sure the mix
is not to thick or thin
7. put the mixture into 3 parts and make each
the size of a baseball and cool them
8. add flour to your hands and using a rolling
pin (one with groves cut in the rolling pin
works better)
9. put a little flour on large cutting board and
start rolling out
10. keep rolling each one VERY THIN about the
size of a large pizza
11. preheat lefse grill to 500 degrees and put
the lefse on until the grill and turn over
and the lefse should have brown spots on
and bake until they look done and take them
off and put them on a cloth and continue until
all three are done
12. one can add jam, brown sugar, meats etc for
eating
proceeded to buy up all the packages of lefse that they had. I think it was over a dozen
which he took home. He put most of them in their freezer and took them out when he
wanted to have some. Lefse tastes like a combination of potatoes and flour and is baked on a lefse grill. The secret of good lefse is making it as thin as you can. If it
is too thick it is not as good. I hope you will try this recipe but keep in mind that having a lefse grill and a potato riser is esential in the process.
INGREDIENTS: SINGLE RECIPE:
LEFSE GRILL SHOULD BE PUT AT ABOUT 500 DEGREES
6 or 7 medium Idaho potatoes boiled in water with a
tsp salt
1 tbls butter for 3 cups of potatoes
2 tsp salt for 3 cups of potatoes
2 tsp sugar for 3 cups of potaoes
1 cup of flour for 3 cups of potatoes
DIRECTIONS:
1.put potatoes through a ricer while the
potatoes are still hot
2. put the riced potatoes in a large bowl
3. melt tbl of butter for 3 cups of potatoes
add the butter to the potatoes
4. add the salt to the potatoes
5. add the sugar to the potatoes
6. add 1/4 cup flour to the potatoes and mix
together then add about an addional 1/2
cup flour and stir in making sure the mix
is not to thick or thin
7. put the mixture into 3 parts and make each
the size of a baseball and cool them
8. add flour to your hands and using a rolling
pin (one with groves cut in the rolling pin
works better)
9. put a little flour on large cutting board and
start rolling out
10. keep rolling each one VERY THIN about the
size of a large pizza
11. preheat lefse grill to 500 degrees and put
the lefse on until the grill and turn over
and the lefse should have brown spots on
and bake until they look done and take them
off and put them on a cloth and continue until
all three are done
12. one can add jam, brown sugar, meats etc for
eating
No comments:
Post a Comment