Lefse
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Lefse
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Lefse is a traditional Norwegian pastry made with potatoes, butter, cream and flour. With some sugar thrown in, these homemade pastries are the perfect holiday treats!
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Ingredients
- 8 c. red potatoes about 5lbs
- ½ c. butter
- ½ c. heavy cream
- 2 T. sugar
- pinch of salt
- 3 c. flour
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Instructions
- Peel and boil potatoes with salt until soft when poked with a fork. Drain and mash. Rice the potatoes with a ricer into a large bowl to eliminate any lumps.
- In a sauce pan melt butter, cream, sugar and salt together. Do not boil.
- Using a hand mixer, beat potatoes together with melted ingredients.
- Cool and cover with a dish towel to absorb moisture while cooling. (Dolores often put her bowl in a North Dakota snowbank to cool!)
- After potatoes have cooled, knead in flour with hands until thoroughly combined. Form dough into balls somewhere between golf ball and tennis ball size.
- Work with 6-10 dough balls at a time. Refrigerate the rest until ready to roll them. The warmer the dough, the stickier and more difficult to work with.
- Dolores uses cotton drill cloth from a fabric store stretched over a large board about 30×20 inches as her rolling surface dusted in with lots of flour. With a notched rolling pin covered in a non-stick fabric sleeve, roll out balls one at a time into thin circles.
- Have lefse griddle very hot. Shimmy lefse stick under rolled out dough. Place onto griddle for 20-30 seconds until it starts to bubble. Using stick, flip it over. Cook for 5-10 more seconds. Important not to overcook. It may not look fully cooked.
- Place each cooked lefse between two cotton dish towels to hold heat and moisture until finished with the entire batch.
- To serve, fold cooked lefse piece in half. Butter the half circle and sprinkle with sugar. From the rounded edge, fold one inch at a time until reaching straight edge. Cut into sections and serve. Keep leftovers covered to prevent drying.
- Unbuttered pieces can be refrigerated or frozen.
Notes
- the recipe box of Dolores Johnson
Nutrition Information
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Serving
1
Calories
307kcal
(15%)
Carbohydrates
48g
(16%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Cholesterol
27mg
(9%)
Sodium
80mg
(3%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 1batch
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 307kcal | 15% |
| Carbohydrates | 48g | 16% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 27mg | 9% |
| Sodium | 80mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
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