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Recipe courtesy of Deanna Palmer

Show: Emeril Live

Episode: Emeril's Potato Contest

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

Yield:: 12 to 14 large lefsas

Level:: Intermediate

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.

My Private Notes

Name: Mom's Norwegian Potato Lefsa
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 12 to 14 large lefsas
Cuisine: european
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