Lefse recipe

Lefse recipe

One particular of our favored holiday dishes to eat was Mormor’s least favored dish to make—but she made it for us anyway!

My Mormor loved to cook, and she loved to make just about everything—with 1 exception. She was not into creating the Norwegian specialty, lefse, which is very best described as a potato flatbread or crepe. Lefse is eaten either plain, with butter, sugar, and cinnamon, or smeared with sweet mustard and filled with pieces of pork stomach. It was constantly a staple on our Christmas day breakfast buffet.

My dad’s all-time favorite was and is even now pork-stomach-and-mustard-stuffed lefse, and he would start off begging Mormor in November to make them for him. She would say, “No, make it by yourself.”

I nevertheless don’t know why she didn’t like making them. They are fairly effortless, so what was the problem? All I know is, every 12 months she would fill the kitchen with swearing and cigarette smoke amongst sips of sherry whilst producing them. We just left her alone!

But after they were accomplished, the kitchen was filled with sunshine again. I loved tasting the lefse fresh off the griddle, warm with just a minor sugar on top. And my dad would usually seem at her lovingly while eating his beloved lefse with pork stomach.

Makes ABOUT twenty

You will require:
two.5 pounds russet potatoes
one/two cup butter
13 cup hefty cream
1 tablespoon salt
1 tablespoon sugar
21/2 cups all-purpose flour

  1. Peel the potatoes, and then boil right up until tender.
  2. Run the scorching potatoes by way of a ricer into a big bowl.
  3. Combine in butter, cream, salt, and sugar. Amazing mixture in the refrigerator.
  4. Add flour and work it in effectively. (Return the dough to the fridge if you are not making the lefse correct away.)
  5. Roll the dough into walnut-sized balls with your hands. Then, with a rolling pin, roll balls into thin disks amongst two clean towels, dusted with a minor flour.
  6. Cook on a 400°F-gr >

 

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