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Taken from The Global Gourmet by Concordia Language Villages, Moorhead, Minnesota
R. Naomi Dahl of Borup, Minnesota, recalls her parents making this together on an old woodburning kitchen range. Carrying on the tradition, Naomi makes batch after batch to share with friends across the country during the holidays. Allow ample time for chilling step.
Lefse
6 cups riced or mashed russet potatoes
1 tsp. salt
3 T. margarine or butter
1 T. sugar
2 T. heavy cream or evaporated milk
1 1/2 cups all-purpose flour
Combine all ingredients except flour; refrigerate until thoroughly chilled. Add flour; mix well. Heat lefse or other griddle to 400 degrees. Form dough into long roll and cut into 12 sections. Form each section into a small ball. Roll out very thin with cloth-covered lefse or regular rolling pin on cloth-covered lefse board or other surface. Dust board with flour when turning lefse dough. Bake on ungreased girddle until brown spots appear. Turn and bake other side. Stack lefse between 2 tea towels to cool. Store in refrigerator in plastic bags. Can be frozen.
Makes 12 lefse.
Janet's tip: My mother and grandmoher always put waxed paper between the tea towels and the stack of lefse, and then they slightly dampened the tea towels. This kept the moisture in. Again, you don't want them to be soggy...
R. Naomi Dahl of Borup, Minnesota, recalls her parents making this together on an old woodburning kitchen range. Carrying on the tradition, Naomi makes batch after batch to share with friends across the country during the holidays. Allow ample time for chilling step.
Lefse
6 cups riced or mashed russet potatoes
1 tsp. salt
3 T. margarine or butter
1 T. sugar
2 T. heavy cream or evaporated milk
1 1/2 cups all-purpose flour
Combine all ingredients except flour; refrigerate until thoroughly chilled. Add flour; mix well. Heat lefse or other griddle to 400 degrees. Form dough into long roll and cut into 12 sections. Form each section into a small ball. Roll out very thin with cloth-covered lefse or regular rolling pin on cloth-covered lefse board or other surface. Dust board with flour when turning lefse dough. Bake on ungreased girddle until brown spots appear. Turn and bake other side. Stack lefse between 2 tea towels to cool. Store in refrigerator in plastic bags. Can be frozen.
Makes 12 lefse.
Janet's tip: My mother and grandmoher always put waxed paper between the tea towels and the stack of lefse, and then they slightly dampened the tea towels. This kept the moisture in. Again, you don't want them to be soggy...