Lefse is a traditional Norwegian type of bread that is enjoyed during the holidays. It is becoming more popular and now, it is often found on restaurants menus for various wrap-type sandwiches. This recipe was developed by Tom Ullsvik, a true Norwegian lefse maker.
5 pounds russet potatoes (will make about 8 cups riced potatoes) 1/2 cup cream 1/2 cup butter or margarine, melted 1 tablespoon salt 4 cups flour
Peel potatoes. Cook the potatoes in a large saucepan of boiling salted water until tender. Drain well.
Place appropriate amount of cooked potatoes in a potato ricer. Rice the potatoes and place in large bowl, Combine cream, butter, and salt. Add to potatoes and stir until mixed. Refrigerator until mixture is cold. (This is an important step.)
When potatoes are cold, mix in flour and roll into balls about the size of tennis balls or smaller. Place balls on a plate and refrigerate. Keep balls in refrigerator and take out one at a time.
On a lightly floured board, roll out a ball of dough until it is in the shape of a circle and it is paper thin.
Preheat lefse grill or a non-stick skillet. (If using a lefse grill, preheat at the highest position. After making a few lefse, the heat can be turned down slightly.)
Bake circles of lefse until there are freckles on the bottom side. Turn to bake the other side. It should take approximately 2 minutes per side to cook.
Lefse can be stacked, but keep it covered with a towel or "cozy" to prevent drying out. When cool, lefse should be folded gently into quarters and stored in zip lock bag in the refrigerator or freezer.
Nutritional Information per serving:
Calories: 170 Fat, gm.: 5 Protein, gm.: 5 Carbs, gm.: 27 Cholesterol, mg.: 15 Fiber, gm.: 1.1
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