Ingredients – Makes 12 Lefse Rounds
6 cups riced or mashed russet potatoes
1 tsp. salt
3 Tbsp margarine or butter
1 Tbsp sugar
2 Tbsp heavy cream or evaporated milk
1 ½ cups all-purpose flour
Combine all ingredients except flour; refrigerate until thoroughly chilled.
Add flour; mix well.
Heat lefse or other griddle to 400 degrees. Form dough into long roll and cut into 12 sections. Form each section into a small ball.
Roll out very thin with cloth-covered lefse or regular rolling pin on cloth-covered lefse board or other surface. Dust board with flour when turning lefse dough.
Bake on ungreased griddle until brown spots appear. Turn and bake other side.
Stack lefse between 2 towels to cool. Store in refrigerator in plastic bags. Can be frozen.
Used with permission from The Global Gourmet by Concordia Language Villages, Moorhead, Minnesota.
The Global Gourmet, by Concordia Language Villages, may be purchased by writing to:
Concordia Language Village
901 8th St. S.
Moorhead, MN 56562