Lefse (using Hungry Jack Potatoes)
Our family eats this every holiday and sometimes for birthdays. People eat it with butter and sugar, butter, jams and jellies,and peanut butter.
Traditionally, you spread it with butter (and sprinkle with sugar - optional), then you roll it on an angle forming it into a huge cigar shape.
It is eaten as a treat... or as a bread to dip into soups and stews.
In the background is a lefse rolling pin (it has grooves).
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- 3 c
- hungry jack potato flakes
- 1 tsp
- 1/4 c
- butter (or margarine)
- 3/4 c
- boiling water (appoximateley)
- 1 c
- 1 c
1Combine potato flakes and salt in a mixing bowl, set aside.
2Put the 1/4 cup of butter in a 1-cup measuring cup and add enough water to make a full 1-cup measure. Put this into a saucepan and bring to a boil. Add this to the bowl with potato flakes, mix well with a fork. Add milk and mix well. Refrigerate until mix is completely chilled. Do not let the surface get dry.
3When dough is chilled, work in flour with your hands. Form into balls that are a little larger than a golf ball. Place in a container lined with a towel. refrigerate overnight.
4The next day, roll out the dough very thin on a cloth covered pastry board dusted with flour. Bake on the Heritage Grill (Lefse Griddle... or any large stove top griddle) that has been preheated to 500 degrees. This recipe makes approximately 12 lefse.
5*** Use a grooved lefse rolling pin to make the lefse. Roll it out very thin.
Cook the lefse until bubbles appear, and when you check the underside... the bubble areas are golden brown or a bit darker. Then flip over and wait for the bubbles again.
6Cool and wrap in plastic wrap to keep fresh. Refrigerate.