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Traditional Minnesota Lefse

Due to Minnesota's large Norwegian population, Lefse, a Norwegian treat, is a state staple around the holidays.
Prep Time1 day 6 hours
Course: Dessert, Snack
Cuisine: Minnesotan, Norwegian
Keyword: Dessert, Lefse, Minnesota Recipe, Norwegian Lefse
Yield: 50 Lefse

Equipment

  • Rolling Pin
  • Spatula or lefse stick
  • Pastry board
  • Pastry sleeve
  • Boiling pot
  • Plastic bags
  • Food mill or potato ricer

Materials

Ingredients

  • 5 lb. russet potatoes, peeled
  • 1/2 lb. butter
  • 1 cup heavy whipping cream
  • 1 1/4 tsp. salt
  • 1 1/2 tbsp. sugar
  • 3+ cups all purpose flour

Instructions

  • Boil potatoes in water until tender. Drain and place them in a food mill or potato ricer.
  • Add butter, cream, sugar and salt. Mash together until smooth. Place in a bowl, smooth out the top and let cool, uncovered, in the refrigerator overnight.
  • The following day, mix in 3/4 cup all purpose flour and blend. Next, roll a small ball of the mixture using your hands or an ice cream scoop. The ball should be about the size of a golf ball. Continue repeating this process with the mixture, and add 3/4 cup flour to each quarter. Keep the balls stored in the refrigerator while you prep for the next step.
  • Coat a pastry board with flour, place a pastry sleeve over a rolling pin, and rub flour on top of it. Roll each ball of dough out on the pastry board into a thin, large circle. Only roll on one side.
  • Place a lefse stick or narrow spatula under the lefse round before grilling on a stovetop. The Lefse will grill the same way a pancake does.
  • Once the lefse starts forming light brown spots, remove the stick or spatula from underneath the lefse and flip it over. Heat until equally browned on both sides.
  • Place the grilled pieces on top of one another before covering with a towel and cooling for 5 hours. Store lefse in sealable plastic bags and keep in the refrigerator for a few days or freeze.