Mom's Norwegian Potato Lefsa

Total Time:
50 min
Prep:
25 min
Cook:
25 min

Yield:
12 to 14 large lefsas
Level:
Intermediate

CATEGORIES
Ingredients
  • 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
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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