NOR: Lefse #2
Source of Recipe
E. Anderson
8 cups riced or mashed potatoes
1/2 cup cream
1/4 cup butter
1 tbsp. salt
2 cups flour
1/4 cup sugar
1/4 cup vegetable oil
Rice or mash hot boiled potatoes.
Add all other ingredients except flour. Cool. (Set in fridge several hours or overnight.) Add flour to cooled potato mixture. (Mix in with your hands works best.)
Form lefse dough into golf ball size (or larger) portions. Roll out thin. Use flour as needed on rolling pin and pastry cloth. Cook on hot, dry lefse griddle or non-stick pan, cooking once each side.
Categories: Norway, Breads
Recipe from the files of Judi M. Phelps
|
|
member logon
