- Level: Intermediate
- Total: 50 min
- Prep: 25 min
- Cook: 25 min
- Yield: 12 to 14 large lefsas
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.
