LEONA'S LEFSE
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.
Provided by Tor
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 8m
Yield 7
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 142 calories, Carbohydrate 17.9 g, Cholesterol 17.4 mg, Fat 6.8 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 4.2 g, Sodium 50 mg, Sugar 0.9 g
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Abdi Aziiz Komando
[email protected]This recipe is a must-try for any lefse lover.
The Queen
[email protected]I'm so glad I found this recipe. It's the best lefse I've ever had.
Fatimat Amunume
[email protected]This lefse is the perfect addition to any holiday meal.
Kamal Nepali
[email protected]I love this recipe! The lefse is always a hit at my parties.
SHERYAR HANJRA
[email protected]I've never made lefse before, but this recipe made it easy. The instructions were clear and concise, and the lefse turned out perfectly.
Omor Hussan
[email protected]This recipe is a bit time-consuming, but it's worth it. The lefse is absolutely delicious.
RobertMors
[email protected]I'm not a big fan of lefse, but I thought I'd give this recipe a try. I was surprised at how much I liked it! The lefse was light and fluffy, and the flavor was perfect.
Gilbert Izaguirre
[email protected]This lefse is so good! I love the crispy edges and the soft, chewy center.
Roberta Wells
[email protected]I've been making lefse for years, and this recipe is one of the best I've tried.
Alpha
[email protected]This lefse recipe is a keeper! It's so easy to make and the results are delicious. The lefse is soft and chewy, with a slightly tangy flavor. I served it with butter, sugar, and cinnamon, and it was a hit with my family.