Dawn Lungstrom Recipe

Lefse

By Dawn Lungstrom emit1961


Lefse is a Scandinavian tradition for our family during the holidays. I'd mix the dough the night before. The next day I'd roll the dough; Don fried it.

For those of you who aren't familiar with this tradition Lefse is a potato based dough that is refrigerated overnight to make the lefse more tender.

When they are finished frying, you simply spread wth a good quality butter and sprinkle with cinnamon sugar, brown sugar, or plain sugar, roll and eat and serve with coffee. OR if you want you can spread with just butter, roll and eat alongside a bowl of hearty stew and sop up the juice


Recipe Rating:
 1 Rating
Serves:
40
Prep Time:
Cook Time:

Ingredients

8 c
hungry jack instant potato flakes
2 c
milk
6 c
water
1/3 c
oil
1 stick
butter
Find more recipes at goboldwithbutter.com
2/3 c
sugar
1 Tbsp
salt
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Directions Step-By-Step

1
Day One:

Put above in bowl and mix with a beater until creamy. Cover with 2 paper towels. Refrigerate overnight.
2
Day Two:

Divide into fourth's. Add 1 cup flour to each fourth. Form into balls using a 1/4 cup measure. You will end up with 10 balls per fourth.

Repeat three more times. Total yield: 40 balls.
3
Preheat griddle to 375 degrees. You will not oil or grease the griddle.
4
Place a ball on a generously floured pastry cloth. gently pat the top with your hand to flatten slightly. Using a rolling pin designed for lefse, roll the dough until it’s quite thin, about ¼-inch thick, and almost translucent.

Gently slide a lefse stick under the rolled dough to loosen all the way around. Now, slide the stick under the middle of the dough and raise it off the floured board. Carry the dough on the stick to the heated lefse griddle (or a cast iron skillet) and place one side of the dough onto the surface of the griddle. Roll the stick to one side to lower the remaining dough onto the griddle.

Fry for about 3 minutes, or until golden brown spots begin to form. Flip over using the lefse stick and cook an additional 3 minutes, or until the lefse has formed golden air bubbles. Use the lefse stick to remove the finished piece of lefse from the griddle and place it on a towel to cool or a "lefse cozy".

Repeat until all the dough has been used.

The lefse is wonderful eaten immediately, warm or at room temperature. Once cooled, store it in an air tight container in a cool place.
5
If you want to freeze some:

When cool, fold each into fourths, put into freezer bags and freeze.

These freeze well and can be defrosted quickly for snacks, unexpected company, or no reason at all!!
6
NOTE:
When we were first married and over the years( about 50) I always peeled potatoes, boiled them and then riced them. The last 10 years I converted to this recipe now that instant potatoes are available! This recipe is AS GOOD as the old way.

Enjoy! If your curious look up Lefse equipment on line.

About this Recipe

  • Comments

  • 1-4 of 4
  • user
    Bambi Pickard DatKoolBreeze - Aug 15, 2012
    I have fond memories of making Lefse during the holidays with my Gram's most times she would save left over mashed potatoes in the freezer, then each time she had some left over from dinner add to it till we had enough to make them saved up. That's how I mostly remember doing it with her and don't you know I kept a close eye on those frozen potatoes.
    I have boiled the potatoes to make it myself but have never tried using the flakes, maybe I will get brave and try that way next time!
    Thanx for the wonderful memories you brought back :)
  • user
    Nancy McCarley GiGiMac - Aug 17, 2012
    Sounds like a lot of work.... and if someone is going to spend this much time writing this recipe, then I am going to try it! Wish me luck!
  • user
    Dawn Lungstrom emit1961 - Aug 17, 2012
    GOOOOOD Luck!! You will do fine!!
  • user
    Bea L. BeachChic - Jan 10, 2014
    Bea L. [coffeetime] has shared this recipe with discussion groups:
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