LEONA'S LEFSE
In my family, lefse is religion. We have made these lefse for generations, and I have never met their match! Every batch is a little different owing to moisture variations, so feel free to experiment with the amount of flour. Serve with either butter and jam, or meat and cheese.
Provided by Tor
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 8m
Yield 7
Number Of Ingredients 4
Steps:
- Place the unpeeled potatoes in cold water and bring to a boil. When potatoes are almost soft, drain water and allow potatoes to cool. Make sure the potatoes do not get too soft, or they will be too wet and the lefse will be hard. Peel and mash the potatoes. Measure out 4 cups; set aside and allow to cool.
- Preheat your cast iron or electric skillet to a medium setting. Stir the butter and sugar into 4 cups mashed potatoes. Add about one cup of flour and mix it into the potatoes. The amount of flour needs to be varied a little according to how moist the mashed potatoes are, the less flour you use the better, but you don't want the mixture to be sticky.
- Flour your pastry board and rolling pin. Make a ball of lefse dough about the size of a small apple and roll it out into a very thin circle. It should be as thin as a crepe, and will tear easily unless you are very careful.
- Heat a skillet or frying pan over medium-high heat. Lightly brown the lefse on both sides on your skillet, from 1 to 3 minutes per side. Roll up and serve with the filling of your choice.
Nutrition Facts : Calories 142 calories, Carbohydrate 17.9 g, Cholesterol 17.4 mg, Fat 6.8 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 4.2 g, Sodium 50 mg, Sugar 0.9 g
LEFSE
Lefse is a Scandinavian flatbread made with potatoes. We traditionally make these delicious breads during the holiday season. Serve them topped with butter and a sprinkle of sugar or jelly, then roll them up. It's hard to eat just one. -Donna Goutermont, Sequim, Washington
Provided by Taste of Home
Time 1h5m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until tender, 10-12 minutes. Drain. Press through a potato ricer or strainer into a large bowl. Stir in cream, shortening, sugar and salt. Cool completely. , Preheat griddle over medium-high heat. Stir flour into potato mixture. Turn onto a lightly floured surface; knead 6-8 times or until smooth and combined. Divide into 12 portions. Roll each portion between 2 sheets of waxed paper into an 8-in. circle., Place on griddle; cook until lightly browned, 2-3 minutes on each side. Remove to a platter; cover loosely with a kitchen towel. Repeat with remaining portions. When cool, stack lefse between pieces of waxed paper or paper towels and store in an airtight container.
Nutrition Facts : Calories 180 calories, Fat 7g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 151mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
LEONA'S LEFSE
In my family, lefse is religion. We have made these lefse for generations, and I have never met their match! Every batch is a little different owing to moisture variations, so feel free to experiment with the amount of flour. Serve with either butter and jam, or meat and cheese.
Provided by Allrecipes Member
Categories Breakfast Potatoes
Time 8m
Yield 7
Number Of Ingredients 4
Steps:
- Place the unpeeled potatoes in cold water and bring to a boil. When potatoes are almost soft, drain water and allow potatoes to cool. Make sure the potatoes do not get too soft, or they will be too wet and the lefse will be hard. Peel and mash the potatoes. Measure out 4 cups; set aside and allow to cool.
- Preheat your cast iron or electric skillet to a medium setting. Stir the butter and sugar into 4 cups mashed potatoes. Add about one cup of flour and mix it into the potatoes. The amount of flour needs to be varied a little according to how moist the mashed potatoes are, the less flour you use the better, but you don't want the mixture to be sticky.
- Flour your pastry board and rolling pin. Make a ball of lefse dough about the size of a small apple and roll it out into a very thin circle. It should be as thin as a crepe, and will tear easily unless you are very careful.
- Heat a skillet or frying pan over medium-high heat. Lightly brown the lefse on both sides on your skillet, from 1 to 3 minutes per side. Roll up and serve with the filling of your choice.
Nutrition Facts : Calories 142 calories, Carbohydrate 17.9 g, Cholesterol 17.4 mg, Fat 6.8 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 4.2 g, Sodium 50 mg, Sugar 0.9 g
LEONA'S LEFSE
In my family, lefse is religion. We have made these lefse for generations, and I have never met their match! Every batch is a little different owing to moisture variations, so feel free to experiment with the amount of flour. Serve with either butter and jam, or meat and cheese.
Provided by Tor
Categories Breakfast Potatoes
Time 8m
Yield 7
Number Of Ingredients 4
Steps:
- Place the unpeeled potatoes in cold water and bring to a boil. When potatoes are almost soft, drain water and allow potatoes to cool. Make sure the potatoes do not get too soft, or they will be too wet and the lefse will be hard. Peel and mash the potatoes. Measure out 4 cups; set aside and allow to cool.
- Preheat your cast iron or electric skillet to a medium setting. Stir the butter and sugar into 4 cups mashed potatoes. Add about one cup of flour and mix it into the potatoes. The amount of flour needs to be varied a little according to how moist the mashed potatoes are, the less flour you use the better, but you don't want the mixture to be sticky.
- Flour your pastry board and rolling pin. Make a ball of lefse dough about the size of a small apple and roll it out into a very thin circle. It should be as thin as a crepe, and will tear easily unless you are very careful.
- Heat a skillet or frying pan over medium-high heat. Lightly brown the lefse on both sides on your skillet, from 1 to 3 minutes per side. Roll up and serve with the filling of your choice.
Nutrition Facts : Calories 142 calories, Carbohydrate 17.9 g, Cholesterol 17.4 mg, Fat 6.8 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 4.2 g, Sodium 50 mg, Sugar 0.9 g
LEONA'S LEFSE
In my family, lefse is religion. We have made these lefse for generations, and I have never met their match! Every batch is a little different owing to moisture variations, so feel free to experiment with the amount of flour. Serve with either butter and jam, or meat and cheese.
Provided by Allrecipes Member
Categories Breakfast Potatoes
Time 8m
Yield 7
Number Of Ingredients 4
Steps:
- Place the unpeeled potatoes in cold water and bring to a boil. When potatoes are almost soft, drain water and allow potatoes to cool. Make sure the potatoes do not get too soft, or they will be too wet and the lefse will be hard. Peel and mash the potatoes. Measure out 4 cups; set aside and allow to cool.
- Preheat your cast iron or electric skillet to a medium setting. Stir the butter and sugar into 4 cups mashed potatoes. Add about one cup of flour and mix it into the potatoes. The amount of flour needs to be varied a little according to how moist the mashed potatoes are, the less flour you use the better, but you don't want the mixture to be sticky.
- Flour your pastry board and rolling pin. Make a ball of lefse dough about the size of a small apple and roll it out into a very thin circle. It should be as thin as a crepe, and will tear easily unless you are very careful.
- Heat a skillet or frying pan over medium-high heat. Lightly brown the lefse on both sides on your skillet, from 1 to 3 minutes per side. Roll up and serve with the filling of your choice.
Nutrition Facts : Calories 142 calories, Carbohydrate 17.9 g, Cholesterol 17.4 mg, Fat 6.8 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 4.2 g, Sodium 50 mg, Sugar 0.9 g
LEONA'S LEFSE
In my family, lefse is religion. We have made these lefse for generations, and I have never met their match! Every batch is a little different owing to moisture variations, so feel free to experiment with the amount of flour. Serve with either butter and jam, or meat and cheese.
Provided by Tor
Categories Breakfast Potatoes
Time 8m
Yield 7
Number Of Ingredients 4
Steps:
- Place the unpeeled potatoes in cold water and bring to a boil. When potatoes are almost soft, drain water and allow potatoes to cool. Make sure the potatoes do not get too soft, or they will be too wet and the lefse will be hard. Peel and mash the potatoes. Measure out 4 cups; set aside and allow to cool.
- Preheat your cast iron or electric skillet to a medium setting. Stir the butter and sugar into 4 cups mashed potatoes. Add about one cup of flour and mix it into the potatoes. The amount of flour needs to be varied a little according to how moist the mashed potatoes are, the less flour you use the better, but you don't want the mixture to be sticky.
- Flour your pastry board and rolling pin. Make a ball of lefse dough about the size of a small apple and roll it out into a very thin circle. It should be as thin as a crepe, and will tear easily unless you are very careful.
- Heat a skillet or frying pan over medium-high heat. Lightly brown the lefse on both sides on your skillet, from 1 to 3 minutes per side. Roll up and serve with the filling of your choice.
Nutrition Facts : Calories 142 calories, Carbohydrate 17.9 g, Cholesterol 17.4 mg, Fat 6.8 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 4.2 g, Sodium 50 mg, Sugar 0.9 g
LEONA'S LEFSE
In my family, lefse is religion. We have made these lefse for generations, and I have never met their match! Every batch is a little different owing to moisture variations, so feel free to experiment with the amount of flour. Serve with either butter and jam, or meat and cheese.
Provided by Tor
Categories Breakfast Potatoes
Time 8m
Yield 7
Number Of Ingredients 4
Steps:
- Place the unpeeled potatoes in cold water and bring to a boil. When potatoes are almost soft, drain water and allow potatoes to cool. Make sure the potatoes do not get too soft, or they will be too wet and the lefse will be hard. Peel and mash the potatoes. Measure out 4 cups; set aside and allow to cool.
- Preheat your cast iron or electric skillet to a medium setting. Stir the butter and sugar into 4 cups mashed potatoes. Add about one cup of flour and mix it into the potatoes. The amount of flour needs to be varied a little according to how moist the mashed potatoes are, the less flour you use the better, but you don't want the mixture to be sticky.
- Flour your pastry board and rolling pin. Make a ball of lefse dough about the size of a small apple and roll it out into a very thin circle. It should be as thin as a crepe, and will tear easily unless you are very careful.
- Heat a skillet or frying pan over medium-high heat. Lightly brown the lefse on both sides on your skillet, from 1 to 3 minutes per side. Roll up and serve with the filling of your choice.
Nutrition Facts : Calories 142 calories, Carbohydrate 17.9 g, Cholesterol 17.4 mg, Fat 6.8 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 4.2 g, Sodium 50 mg, Sugar 0.9 g
LEONA'S LEFSE
In my family, lefse is religion. We have made these lefse for generations, and I have never met their match! Every batch is a little different owing to moisture variations, so feel free to experiment with the amount of flour. Serve with either butter and jam, or meat and cheese.
Provided by Allrecipes Member
Categories Breakfast Potatoes
Time 8m
Yield 7
Number Of Ingredients 4
Steps:
- Place the unpeeled potatoes in cold water and bring to a boil. When potatoes are almost soft, drain water and allow potatoes to cool. Make sure the potatoes do not get too soft, or they will be too wet and the lefse will be hard. Peel and mash the potatoes. Measure out 4 cups; set aside and allow to cool.
- Preheat your cast iron or electric skillet to a medium setting. Stir the butter and sugar into 4 cups mashed potatoes. Add about one cup of flour and mix it into the potatoes. The amount of flour needs to be varied a little according to how moist the mashed potatoes are, the less flour you use the better, but you don't want the mixture to be sticky.
- Flour your pastry board and rolling pin. Make a ball of lefse dough about the size of a small apple and roll it out into a very thin circle. It should be as thin as a crepe, and will tear easily unless you are very careful.
- Heat a skillet or frying pan over medium-high heat. Lightly brown the lefse on both sides on your skillet, from 1 to 3 minutes per side. Roll up and serve with the filling of your choice.
Nutrition Facts : Calories 142 calories, Carbohydrate 17.9 g, Cholesterol 17.4 mg, Fat 6.8 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 4.2 g, Sodium 50 mg, Sugar 0.9 g
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