Norwegian Lefse
Spread butter and sprinkle over brown sugar and dust with ground cinnamon over, roll each lefse and serve.
If serving frozen: Lightly sprinkle some water over each lefse and heat in a moderate oven until soft.
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Every Christmas the older folk make this traditional potato cake - lefse, It is very time consuming - but worth every minute. Most of the younger ones now buy it from the supermarkets. (Note: It works best when mashed potatoes are cold)
Preparation time: 20 mins.
Cooking time: 20 mins.
Ingredients:
400 g ready prepared mashed potatoes (boil approx 6-8 large potatoes until soft, peel and mash)
40 ml milk
20 g butter
2 g salt
200 g plain flour
12 servings
Method:
- In a large mixing bowl mix potatoes, milk, butter, salt and flour.
- Knead briefly on lightly floured board, adding flour to make the dough non-sticky.
- Divide dough into 12 equal balls.
- Roll each on lightly floured board into a circle paper thin. (It will look like a chapatti)
- Lightly oil a heavy skillet or crepe pan; set over medium heat.
- Cook one at a time, until lightly browned, about one minute on each side.
- Stack on a plate with a paper towel in between each one.
- Freeze leftovers, and thaw well before serving.
Spread butter and sprinkle over brown sugar and dust with ground cinnamon over, roll each lefse and serve.
If serving frozen: Lightly sprinkle some water over each lefse and heat in a moderate oven until soft.
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