Lefse... it's what's for Dinner!

Lefse! Have you ever had it? Heard of it? Wanted to try it?

It's a Norwegian/Scandinavian thing. Always around during the Holidays.. YUMMY!! It looks a lot like a tortilla - but it's made from potatos.

I have wanted to make it myself for quite a few years now. But getting all the 'equipement' is harder than I thought. Buying it all new is too expensive for my thrifty blood. So I've been on the hunt at garage sales, used stores.. etc. Still no luck!

So I borrowed the griddle from a friend - she shamefully uses it just for pancakes *gasp*!!

The recipe is from my Sister in Law's - Mother in Law (did you follow that?). It is by far the best lefse I've ever tried!!

Some of the other equipment (besides the griddle) needed are as follows:
Grooved Rolling Pin
Pastry cloth and stocking for the Rolling Pin
Long Tapered stick for turning the lefse
brush for cleaning flour off the griddle between baking.

Now the only thing I actually have is the griddle - but like I said it's borrowed (and she needs it back this weekend). The rest.. I just improvised.

Here are the ingredients that you need:

 8 Cups Potatoes (mashed)
2/3 cup Mazola Corn Oil
2 tsp Salt
1/2 cup Carnation Milk
3/4 cup Sugar
3 cups Flour

Start by boiling your potatos in water. Then mash them. Measure out 8 cups and place into a bowl.

Then add the Oil, Salt, Milk and Sugar.

 Allow this mixture to cool completely. Or leave in fridge over night.

 When ready to bake - add your 3 cups of flour and work in with your hands.

Then scoop out a ball and roll out on a floured surface. The size of the ball depends on how big you want each piece of lefse to be. Try to roll as thin as possible.

Also - cold dough is easier to work with so keep in the fridge if you need to.

 Next, place on a hot griddle. I found that 350 degrees worked the best for me. The griddle is dry - no oil of any kind on the griddle. Lefse is baked, not fried.

If you see bubbles - gently poke them to let the air out.

 When bottom is slightly browned.. flip

 When both sides are browned - remove and allow to cool.

But if you are like me.. you can't wait and you spread the butter on while it's warm.

Then sprinkle with sugar.. roll...

 I like to cut mine in half...

 And eat.. Ooooohh.. it's so GOOD!!!!

Making lefse is worth all the work involved.. trust me!

Lefse freezes well. In fact, some lefse lovers claim it's best when frozen and thawed.

There are recipes calling for instant potatoes, but lefse purists consider this blasphemy. Some lefse lovers consider eating lefse with brown or white sugar blasphemy, too. There are many ways to eat it - and everyone thinks that the way they eat it is the only way it should be eaten. And I'm one of those people. I firmly believe that it should be eaten with Butter and White Sugar only!!

But if you are even considering going to the trouble of making your own, you already know how you like it! Pin It