Diana's Desserts - www.dianasdesserts.com

Easy Norwegian Lefse

in Diana's Recipe Book

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(total ratings: 3)
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Servings: Makes 20 lefse
 
Comments:
Lefse is a traditional soft Norwegian flat potato bread. Lefse look similar to a very thin Mexican tortilla, and can be eaten as a sweet or eaten with a savory meal.

When eaten as a sweet, they are spread with butter and sprinkled with sugar and cinnamon then rolled up or folded and are eaten traditionally for a special treat at Christmas time.

Lefse are made with a basic potato and flour dough. In this recipe, instant mashed potato flakes are used to save time and make the preparing of the lefse quite a bit easier. No cooking, peeling, or ricing potatoes in this quick and easy recipe for Lefse.

Ingredients:
3 cups instant mashed potato flakes
1 cup water
2 tablespoons margarine or butter
2 teaspoons salt
1 cup milk
3/4 to 1 cup all-purpose flour

Instructions:
1. Heat electric lefse griddle or electric skillet to highest temperature setting (DO NOT GREASE GRIDDLE OR SKILLET). Measure potato flakes into large bowl. In small saucepan, heat water, margarine and salt to a rolling boil. Remove from heat; add milk. Add liquid all at once to potato flakes, stirring until all flakes are moistened. (Mixture will be crumbly.)

2. Lightly spoon flour into measuring cup; level off. Gradually add flour to potato mixture, working with hands until soft dough forms and is of rolling consistency. (Avoid adding too much flour.)

3. Shape dough into a roll 10 inches long and about 2 inches in diameter. Cut roll into 1/2-inch slices. Cover with plastic wrap while rolling out each lefse.

4. On well-floured pastry cloth, roll out 1 slice of dough until paper thin* (SEE NOTE). With lefse stick or long spatula, transfer to heated griddle. Bake about 1 minute or until brown spots appear on bottom surface. Turn; bake other side about 30 to 45 seconds. Place baked lefse between cloth towels to prevent it from drying out. Repeat with remaining slices. Cool completely before storing in plastic bag.

5. To serve, spread with butter; sprinkle with sugar and cinnamon or brown sugar. Fold into quarters or roll up.

Makes 20 lefse.

*NOTE:
For best results, use rolling pin covered with pastry stocking. Flour rolling pin and pastry cloth before rolling out each lefse. To freeze, wrap lefse in plastic and foil; seal tightly.

Date: December 23, 2006

Reviews

Reviewer: Jill
Rating: 
Review:
I thought this recipe was wonderful. It was so easy to mix up, and made a soft, easy to work with dough. My lefse came out perfectly. I made larger rounds of lefse, so this recipe made 7 rounds for me...not 20. Thanks for sharing! We really enjoyed it. Everyone was eating it as fast as I could make it.

 
Reviewer: Norine Sawatzky
Rating: 
Review:
So good, sooo easy. Made 8 batches of 20 in around 3 hours. Was doubtful about instant potatoes. Am now a believer. Sacrificed work and time, not flavor!!!

 
Reviewer: mackenzie
Rating: 
 

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