- 1/2 cup cream
- 1/3 cup shortening
- 4 cups riced potaoes, cold
- 2 to 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- Salt, to taste (1/2 to 1 teaspoon)
- Softened butter, for serving
- Sugar, for serving
Heat cream and shortening until shortening is melted. Cool and then add to riced potatoes. Sift flour, sugar and salt and add to potato mixture. Take a piece of dough as for pie crust (I use a piece a little smaller than a tennis ball), Roll the dough in a circle on a floured cloth rolling as thin as possible.
Using a lefsa turner (a long thin stick) to lift the rolled lefsa dough, bake on top of a lefsa or pancake griddle that is pre-heated to 425 degrees F. Bake until light brown on both sides. Serve warm or cooled spread with butter and sugar and rolled up.
Cut into one-fourths, for serving.