NORWEGIAN LEFSE
I was raised on Lefse as a special treat for the holidays. We still make it every holiday season, and this is the best recipe ever. We eat ours with butter and sugar. Note: you will need a potato ricer to prepare this recipe.
Provided by DEBBA7
Categories Bread Quick Bread Recipes
Time 2h
Yield 15
Number Of Ingredients 6
Steps:
- Cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place into a large bowl. Beat butter, cream, salt, and sugar into the hot riced potatoes. Let cool to room temperature.
- Stir flour into the potato mixture. Pull off pieces of the dough and form into walnut size balls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness.
- Cook on a hot (400 degree F/200 C) griddle until bubbles form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve.
Nutrition Facts : Calories 367.6 calories, Carbohydrate 71.2 g, Cholesterol 16.3 mg, Fat 6.6 g, Fiber 5.5 g, Protein 6.9 g, SaturatedFat 4 g, Sodium 522.7 mg, Sugar 3.2 g
SALLY'S NORWEGIAN LEFSE
My mom was from Norway and she always made lefse every Christmas. This is her recipe for this tasty dessert.
Provided by morgainegeiser
Categories Dessert
Time 1h15m
Yield 12-15 lefses
Number Of Ingredients 5
Steps:
- Mix the first 4 ingredients together.
- Then add the flour, mixing thoroughly and adding a little extra flour if the dough seems too moist.
- If using a pancake griddle, divide dough into egg-sized balls(if using a large lefse grill, larger balls will be needed.).
- Chill the dough-balls for 30 minutes.
- Roll out each ball on a pastry cloth until very thin.
- Bake on a griddle or a lefse grill set at 400 - 500 degrees, until small brown spots appear on the surface. Then, turn and bake the other side until spots appear.
- Cover with a towel or waxed paper after baking, to keep soft.
- Serve buttered, and sprinkled with brown or granulated sugar.
Nutrition Facts : Calories 186.7, Fat 6.1, SaturatedFat 3.7, Cholesterol 16.8, Sodium 228.6, Carbohydrate 29, Fiber 1.8, Sugar 0.5, Protein 4
NORWEGIAN LEFSE
I was raised on Lefse as a special treat for the holidays. We still make it every holiday season, and this is the best recipe ever. We eat ours with butter and sugar. Note: you will need a potato ricer to prepare this recipe.
Provided by ElizabethKnicely
Categories Breakfast
Time 1h
Yield 60 Lefse, 20 serving(s)
Number Of Ingredients 6
Steps:
- Cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place into a large bowl. Beat butter, cream, salt, and sugar into the hot riced potatoes. Let cool to room temperature.
- Stir flour into the potato mixture. Pull off pieces of the dough and form into walnut size walls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness.
- Cook on a hot (400ºF/200ºC) griddle until bubble form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve.
Nutrition Facts : Calories 288.5, Fat 6.4, SaturatedFat 3.9, Cholesterol 17.6, Sodium 404.8, Carbohydrate 52.3, Fiber 5.4, Sugar 2.5, Protein 6.3
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