Ingredients for Lefse From Norway To North Dakota
- Russet Potatoes
- Heavy Cream
- Unsalted Butter
- 1/4 cup granulated sugar (optional)
- Kosher Salt
- All Purpose Flour
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How to Make Lefse From Norway To North Dakota
- In a large bowl, combine the mashed potatoes, flour, and salt. Mix until a soft dough forms.
- On a lightly floured surface, roll out a small portion of the dough (about 1/8 inch thick) into a thin circle (approximately 6-8 inches in diameter).
- Heat a lightly oiled griddle or large skillet over medium heat.
- Cook the lefse for 2-3 minutes per side, or until lightly browned and cooked through. You'll notice it starts to bubble a bit as it's cooking. Be careful not to burn it.
- Remove the lefse from the griddle and immediately brush with melted butter.
- While still warm, sprinkle with sugar (optional, but highly recommended!).
- Gently roll up each lefse into a thin tube and serve immediately, or allow to cool slightly and enjoy.
- Lefse is best served fresh but can be stored in an airtight container or wrapped well at room temperature for a few days.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
2g
Fat
10g
Carbs
3g
