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Lefse
Scandinavian Recipes

Mix together:
3 cups dehydrated potato flakes
1 cup dry milk powder
1-2/3 teaspoons salt
1 Tablespoon sugar

Bring to a boil, then add to dry ingredients:
3 cups water
1/2 cup (1 stick) real butter

Chill mixture several hours or overnight.  Add:
1-1/2 cups all-purpose flour
 

Mix flour into potato mixture with hands or with a pastry blender.  Flour a pastry cloth generously; roll balls of dough into thin circles.  Lift circle of dough with lefse stick, place on heated lefse iron (or ungreased griddle over medium hot burner).  Bake briefly on both sides until small brown spots appear.

Serve rolled up with butter and sugar.

(adapted from Maid of Scandinavia)

 * Hints:  Don’t be afraid to use a lot of flour; I make sure that the rolling pin is slightly coated with flour, and I pat each ball of dough into a slightly flat circle and flour both sides before starting to roll.  The pastry cloth helps immensely because it holds the flour in.  Experiment with different thicknesses when you roll out the dough; I like the circles to be fairly thin, but if you get them too thin they will become crisp (almost like flatbread) when you bake them.

I like to keep the dough covered with a damp dishtowel in the bowl while rolling out each portion -- it tends to dry out less.

If you’re a true “Scandihoovian,” you’ll vary the ways to eat lefse; a great way (kids always love this) is to wrap a piece of lefse around a hot dog or bratwurst.

You can keep the dough in the refrigerator for a couple of days if you don’t want to bake the whole batch at once, but it won’t keep well longer than that.


Dorothy & Jay Harris - Copyright 2004-2010
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