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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Cordney Ceaser
[email protected]Thank you for sharing this recipe! I'm a Norwegian-American and I've been looking for a good lefse recipe for years. This one is the closest I've found to my grandmother's recipe.
FadingOfPain
[email protected]I made this recipe for a Scandinavian potluck and it was a huge hit! Everyone loved the lefse and asked me for the recipe. I'm so glad I found this site.
Itzgacha
[email protected]This recipe is a lifesaver! I'm gluten-free, so I was worried I'd never be able to enjoy lefse again. But this recipe uses gluten-free flour, so I can indulge without any worries.
Indra Chouhan
[email protected]I love this recipe because it's so versatile. I've used it to make both sweet and savory lefse. My favorite savory lefse is made with mashed potatoes, cheese, and bacon. Yum!
Usama Mumtaz
[email protected]This recipe is a game-changer! I used to buy lefse from the store, but now I make it myself all the time. It's so much better and so easy to make.
Shahid Sabor
[email protected]I've tried many lefse recipes, but this one is by far my favorite. The lefse is always tender and has the perfect amount of chewiness. I love serving it with butter, sugar, and cinnamon.
J.Scott Moose
[email protected]This recipe is a keeper! The lefse was so soft and flavorful. I loved the subtle sweetness from the sugar. I will definitely be making this again.
Kevin Ncube
[email protected]I was hesitant to try this recipe because I've never made lefse before, but I'm so glad I did! The lefse came out perfectly and was so delicious. I've already shared the recipe with my friends and family.
Christopher Nichols
[email protected]I'm a lefse newbie, but this recipe made me feel like a pro! The instructions were clear and easy to follow, and the lefse turned out amazing. I served it with butter, sugar, and cinnamon, and it was a hit with my family. Can't wait to try more lefse
Md sukam Ali
[email protected]I've been making lefse for years, and this recipe is by far the best I've tried. The dough was easy to work with and the lefse cooked evenly. The finished product was delicious and had the perfect texture. I'll definitely be using this recipe again a
katrina singer
[email protected]Wow! This recipe for Leona's Lefse is an absolute gem! The lefse turned out perfectly tender, chewy, and flavorful. I followed the recipe to the letter, and it was a breeze to make. My family and friends couldn't get enough of it. Highly recommend gi