|2 1/2 C||water|
|1 1/4 C||milk|
|3 3/4 C||instant potato flakes|
|2 1/2 C||all-purpose flour|
- Bring water, salt, and butter to a boil in a large saucepan. Remove from heat when butter is completely melted.
- Add milk and sugar. Stir until sugar is dissolved.
- Add potato flakes and stir until incorporated. Do not overbeat. Refridgerate potato mixture overnight, or until chilled.
- To make lefse, add flour and mix until a smooth dough forms. Form dough into 2″ balls; roll into flat rounds and bake on a hot griddle until blistered (flecked with brown) on each side.
When rounds have cooled, butter one side, cut into eights, and roll as for croissants (butter side in).
One thought on “Lefse”
My grandma, Carrie Satre, used to make lefse. She also made a wonderful meat mixture from hamburger, sausage, rice, and a little sugar. She called this mixture "stike" and we would roll it up with boiled potatoes in the lefse. Have you heard of this or do you know anywhere I could find a recipe for this. I have her "kringla" recipe and it is the best I’ve ever tasted.
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