Recipe courtesy of Deanna Palmer
Show: Emeril Live
Save Recipe Print
Total:
50 min
Prep:
25 min
Cook:
25 min
Yield:
12 to 14 large lefsas
Level:
Intermediate

Ingredients

Directions

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.

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