Easy Lefse

We haven’t had really good Norwegian lefse since leaving MN almost 8 years ago… Friends there seemed to make it perfectly and gave me this great easy shortcut recipe for traditional lefse that is super delicious! Unfortunately I am still getting the hang of making the stuff. It’s not very tender, not rolled quite thin enough and not even close to a circle shape. I call it “rustic”. ;o)  I’m sure my boys wish I would just get more practice so I’d get better at it. We’ll see, we’ll see…

Boil together:

5 cups water

1/2 cup lard or shortening

1 Tablespoon salt

1 Tablespoon sugar

When lard is melted, add 2 cups milk.

Pour over 8 cups potato flakes (instant mashed potatoes).

Let cool overnight in fridge.

Add 2 cups flour. Mix well and divide into 2 or 3 balls. Keep the dough you are not working with in fridge to keep cold.

Cut off small pieces and roll out on heavily floured cloth. Brush off excess flour.

Cook on griddle at 450 on both sides.

  Let cool on wire rack covered with a towel.

Serve warm with butter and cinnamon-sugar.