With the holiday season fast approaching, I thought I’d start a series of favorite recipes.
One of my favorites Mom used to make was Norwegian lefse. Well-known and well-loved in North Dakota, lefse was apparently unheard of here in Maryland.
I’m offering 2 versions of this Norwegian treat; #1 is how Mom made it and requires more time and effort. #2 comes from my sister-in-law Susan and is much quicker and simpler. Whether you use #1 or #2, place waxed paper between each lefse as they come off the skillet and store in a ziploc storage bag in the refrigerator after they’ve cooled. Enjoy by spreading with butter and sprinkling with sugar, cinnamon and/or nutmeg!
#1 Mom’s Lefse
8 cups mashed (or riced) potatoes, about 5 lbs.
1/2 c. whipping cream, unwhipped
2 tsp. salt
1 stick butter ( 8 Tbsp)
3-4 cups flour
Pare potatoes, cook and mash (or rice) with butter, cream and salt.
Refrigerate til cool. When thoroughly chilled, add 3-4 cups flour. Shape mixture into flat balls about the size of a doughnut. Refrigerate overnight. When ready to cook, roll out, one at a time, on a floured surface til paper-thin. Bake on an electric skillet until lightly browned on both sides. Yields 25-30 lefses.
2. Susan’s Lefse
3 c. potato flakes
1 tsp. salt
1/4 c. butter
1 c. flour
Combine potato flakes and salt. Place 1/4 c. butter in in 1 cup measuring cup and add enough water to make 1 cup. Transfer to saucepan and bring to a boil. Add to dry mixture and mix well. Add milk, cover and refrigerate until chilled. When chiled, work in flour and form into balls. Refrigerate overnight, roll out and bake on electric skillet.