Lightly adapted from Allrecipes, this is apparently a serving for four people but it makes quite a lot of lefse!
- 1.2 kg /2.64 pounds potatoes (can work with reconsituted powdered potato apparently!)
- 30 g/1 oz butter
- 1 tablespoon heavy cream
- 1 teaspoon salt
- 1 tablespoon white sugar
- 120g/4ozs all-purpose flour plus more for rolling (you may need quite a bit more)
- To serve: butter, cinnamon and sugar
Step 1 – Cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place into a large bowl. Beat butter, cream, salt, and sugar into the hot riced potatoes. Let cool to room temperature.
2. Stir flour into the cooled potato mixture. Pull off pieces of the dough and form into walnut size balls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness-I rolled them out as thinly as I could without breaking them which would probably make a Norwegian lefse maker scoff 😉
3. Cook on an unoiled or unbuttered frypan or griddle on medium heat until bubbles form and then turn over. It is done when there is a large bubble that pops up. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve. Serve with butter and cinnamon sugar and roll them up. You can also serve these with savoury fillings like smoked salmon and dill creme fraiche or other sweet fillings like jam and yogurt.