Description
In my family, lefse is religion. We have made these lefse for generations, and I have never met their match! Every batch is a little different owing to moisture variations, so feel free to experiment with the amount of flour. Serve with either butter and jam, or meat and cheese.
Ingredients
- 7 Yukon Gold potatoes
- ΒΌ cup butter, melted
- 1 teaspoon white sugar
- 1 cup all-purpose flour
Instructions
- Place the unpeeled potatoes in cold water and bring to a boil. When potatoes are almost soft
- drain water and allow potatoes to cool. Make sure the potatoes do not get too soft
- or they will be too wet and the lefse will be hard. Peel and mash the potatoes. Measure out 4 cups; set aside and allow to cool.
- Preheat your cast iron or electric skillet to a medium setting. Stir the butter and sugar into 4 cups mashed potatoes. Add about one cup of flour and mix it into the potatoes. The amount of flour needs to be varied a little according to how moist the mashed potatoes are
- the less flour you use the better
- but you don’t want the mixture to be sticky.
- Flour your pastry board and rolling pin. Make a ball of lefse dough about the size of a small apple and roll it out into a very thin circle. It should be as thin as a crepe
- and will tear easily unless you are very careful.
- Heat a skillet or frying pan over medium-high heat. Lightly brown the lefse on both sides on your skillet
- from 1 to 3 minutes per side. Roll up and serve with the filling of your choice.
Prep Time: 5 mins
Cook Time: 3 mins
Total Time: 8 mins
Servings: 7