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Lefse – Grandma B’s (Pat’s mom) Dad’s 4th Wife’s Recipe

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Level: Hard

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Description

Scandinavian potatoes cooked up like tortillas. Served with butter, a dusting of sugar and rolled up.

Ingredients

  • 3 cups Riced Or Mashed Potatoes (about 2 Pounds)
  • 2 Tablespoons Vegetable Shortening
  • ½ cups Cream (whipping)
  • ½ teaspoons Salt
  • 1 teaspoon Sugar
  • 1-½ cup Flour
  • Optional Garnishes: Butter, Sugar

Preparation

Make sure you set aside several hours to make this recipe and get 2-4 people to help with the process.

Mix together all ingredients. Add small amounts of flour at a time until you reach a dough consistency. Roll into balls that are about 2/3 the size of a golf ball for a salad plate size finished product. Chill the balls until you are ready to roll them. They need to be chilled well. Literally, we removed them from the fridge one at a time.

Rolling area: prepare a towel on a non-slip area and flour the towel and leave a small amount of flour in the corner of the towel. Then flour a cloth covered ridged rolling pin (the smooth pins don’t work as well.) Take a ball out of the fridge and roll in flour if it is sticky. Pat the ball flat in your hands then set in the center of the floured cloth. Roll out carefully without pressing too hard.

Flip the dough over every 4-5 rolls – and each time you lift the cloth, lightly dust the cloth and the dough with flour. (Lightly).

Roll thin; you can see the shadow of your hand through the dough when lifting up.

Be careful not to use too much flour or over-roll. Place the rolled out dough on a griddle (heated to 475-500 degrees.)

Dust any excess flour off from the top side of the lefse.
It will bubble and turn light brown. Then flip to the other side. It will also bubble and turn light brown.

Cool the finished product between layers of wax paper. Before it is cold; stack in a folded towel to keep moisture. If it’s crispy that means it’s too thick, over-rolled or you used too much flour.

Serve with butter and sprinkled with sugar and roll up.

2 Comments

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weirblessed on 12.8.2010

This TOTALLY brings me back ~ You make it sound (operative word here) pretty easy; although the rolling out part is tricky (to say the least-but when you get it right, it’s amazing!) My great Aunt used to make lefse, but she’s since passed and we’ve had to buy our Lefse since! I just may have to give this a try – thanks for posting!

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iowasheepfarmgirl on 11.29.2010

I make this but our recipe is totally different. Love Lefsa!

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mnheather on 6.9.2012

Yep, this is how it’s done! Thanks for the great instructions!

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