an (called a \"takke\" in Norwegian). It probably is the same
tockinet covered rolling pin or lefse rolling pin. Lift dough occasionally
hen ready to make the lefse, take out 2 cups of
In frying pan, add butter.
Melt on medium.
Place lefse in pan.
Add grated cheese. Cook until cheese is melted and lefse is crisp.
alls(if using a large lefse grill, larger balls will be
Peel and boil potatoes.
Mash and add salt, butter and milk while still hot.
Cool and add sugar and enough flour to easily roll out.
Flour board and roll out a spoonful of dough as thin as possible (thinner than a pie crust).
Cut in 6 to 8-inch circles. Bake on ungreased griddle on top of stove until lightly browned on both sides.
Keep lefse soft between several dampened towels until ready to serve.
Spread with butter and brown or white sugar.
astry cloth and roll out lefse balls to 1/8 inch
olling pin.
Using a lefse stick or a long flat
Mix all together except flour.
Let stand overnight in refrigerator.
Just before you are ready to bake add flour and roll very thin.
Use 1/2 cup dough or less for each lefse.
Bake at 450\u00b0 or 500\u00b0 on lefse grill.
Turn once.
Holiday family favorite.
r skillet and cook the Lefse with a little fat until
My mother did not have time to make thin lefse, living on a large farm.
She made thick lefse called potato cakes and we loved them.
So here goes!
I'll try to remember.
lat surface to keep the lefse dough from sticking to the
>Potato Ricer.
Electric Lefse Pan (or substitute electric
Chill potatoes and mash or rice them.
Add all other ingredients blending and rolling out 6-inch tortillas of potato on floured surface.
Bake on griddle until brown spots begin to appear.
Serve with butter.
uch flour can make the lefse tough so be careful.
Heat an electric lefse griddle(which we have) or
Mix ingredients and let stand until cool.
Add enough flour to roll out thin.
Dough may be formed into long roll, then cut into pieces large enough to make flat bread to fit the size of baking surface.
Bake on both sides (medium-ungreased) to a light brown in hot oven or on lefse plate or griddle.
ery thin.
Using a lefse turner, put onto grill and
Mix all ingredients using enough flour to make a soft dough. On a floured board, roll small balls of dough into pie-crust-size circles.
Use enough flour for each Lefse to keep from sticking to the rolling pin and board.
In a large mixing bowl mix potatoes, milk, butter, salt and 3/4 cup of flour.
Kneed briefly on lightly floured board, adding flour to make the
dough non-sticky.
Divide dough into 12 equal balls; roll each on lightly floured
board into a circle paper thin.
Lightly oil a heavy skillet or crepe pan; set over medium heat.
Cook one at a time, until lightly browned, about one minute on
each side.
Stack on a plate with a paper towel in between each one.
Freeze leftovers, and thaw throughout the year and enjoy a favorite ...