This lefse recipe makes a special Scandinavian treat similar to a tortilla or a pancake, but with dough made from instant potatoes and flour. Beginner lefse makers might want to make only a third of the portion the first time through! Serve in any number of ways. A favorite is with butter or margarine and sugar. Some people like cinnamon with this, too. Jellies make an excellent topping as do thinly sliced fried sandwich meat.
Preparation Details
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 1 hr 15 mins
Servings: 24
Ingredients
- 3 cups boiling water
- 3 cups dry potato flakes
- 1 cup evaporated milk
- ½ cup butter flavored shortening
- 2 teaspoons white sugar
- 1 teaspoon salt
- 3 ¾ cups all-purpose flour, divided, or as needed
Steps
- Mix together boiling water, potato flakes, evaporated milk, shortening, sugar, and salt in a large bowl. Place in the refrigerator until thoroughly chilled.
- After dough is thoroughly chilled, add 3 cups flour, using a pastry blender to cut in.
- Divide dough into 3 equal size portions. Form into 3 logs. Chill thoroughly in the refrigerator.
- Heat an electric griddle to 375 degrees F (190 degrees C).
- Divide logs into 8 pieces of dough. Roll each piece to about the size of a 10-inch tortilla. Work additional remaining flour into rounds as needed. Use care to press lightly with the rolling pin when forming into rounds as they are much more tender than pie dough. The weight of a large rolling pin is nearly enough.
- Bake on the griddle until golden brown and each round feels dry but not crisp, about 1 minute. Flip and turn lefse frequently.
- Cool on a cloth. Cover with an additional cloth. Stack pieces on top of each other as they are baked. The steam will create a more tender product.
