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  3. Norwegian Lefse

Norwegian Lefse

I was raised on lefse as a special treat for the holidays. We still make it every holiday season and this is the best recipe ever. We eat ours with butter and sugar. Note: you will need a potato ricer to prepare this recipe.

Preparation Details

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 2 hrs

Servings: 60

Ingredients

  • 10 pounds potatoes, peeled
  • ½ cup butter
  • ⅓ cup heavy cream
  • 1 tablespoon salt
  • 1 tablespoon white sugar
  • 2 ½ cups all-purpose flour

Steps

  1. Gather all ingredients.
  2. Place potatoes in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
  3. Run hot potatoes through a potato ricer into a large bowl. Beat butter, cream, salt, and sugar into riced potatoes. Let cool to room temperature.
  4. Stir flour into potato mixture to form a soft dough. Pull off pieces of dough and form into walnut-sized balls.
  5. Lightly flour a clean cloth and roll out lefse balls to 1/8-inch thick.
  6. Heat a griddle over high heat.
  7. Cook lefse on the hot griddle until brown blisters form, about 1 minute per side. Place cooked lefse on a damp towel to cool slightly. Repeat with remaining dough, stacking them on top of each other as they’re cooked; cover until ready to serve.

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