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LEFSE Recipe

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This recipe for LEFSE is from The Sefcik 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:  
5 cups potatoes (white russet), cooked, peeled, and mashed
1/2 cup light cream
1 tsp. salt
1/4 cup melted butter
1 3/4 cups flour
Directions:
Directions:
Mix cream, salt and melted butter in bowl. Alternately add the potatoes that have been cooled, add flour mixing well with hands, adding more flour if mixture is too moist. Divide dough in half and make two long rolls. Place in refrigerator for 30 minutes. Pre-heat electric skillet or griddle to 400 degrees, slice either 10 or 20 rounds on floured board. Do not over flour the rounds or handle too much when rolling or lefse will be tough. Bake until little brown spots appear on side, using a pancake turner. Baked round should be placed on a towel and covered to prevent drying. Store in tight container in cool place or refrigerator.
Number Of Servings:
Number Of Servings:
Makes 16 eight inch lefse.
Personal Notes:
Personal Notes:
Lefse is a Norwegian type of bread. Traditionally, small portions of Norwegian Lefse were wrapped around a piece of food such as a meatball. Today, however, many Norwegian-Americansbutter their lefse, sprinkle it with sugar and cinnamon and roll it up to eat as a type of bread.

 

 

 

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