Lefse Recipe
Lefse Recipe
Betty’s Lefse
I don’t know who Betty is other than some relative on my dad’s side. Please note the potatoes should be made the night before.
INGREDIENTS:
3 cups boiled riced potatoes
1 tsp salt
5 tsp melted shortening
1 cup flour
1 TBSP sugar
2 TBSP sweet cream (whipping cream-NOT heavy whipping cream)
DIRECTIONS:
Boil and rice potatoes the night before, storing them in the fridge.
Mix cold potatoes with all other ingredients, make two-inch balls, and roll them out thin. Make sure to flour your surface and rolling pin with plenty of flour.
Roll out each ball thin. Think of the thickness of a tortilla. Using a long, thin spatula, move the rolled-out lefse onto the griddle. Cook until brown spots appear on each side, flipping over a few times.
Let them cool and stack five high.
NOTES:
*Our family’s changes*:
First off, I’ve never made just one batch of this.
I’ve always used at least a five-pound bag of potatoes, but I think that was only once.
It’s almost always at least a ten-pound bag.
Always use Russet potatoes. Others don’t work well as they don’t have enough starch.
If doing a lefse day with a number of different family members, everyone brings ten pounds of potatoes.
Don’t come at me asking about instant potatoes.
I’ve heard of it, but it’s not how we do ours. Nope, just no.
We always use vegetable oil for the melted shortening, or canola oil, as both work fine.
When everything is mixed well, you make about two-inch balls. No, I don’t know how many one batch makes because, depending on your ball maker, it varies greatly. (My mom makes even balls, but others, it’s all over the place).
Make sure to flour your surface and rolling pin with plenty of flour. If you think you’ve put enough down, add another cup. Yes, I said cup. Flour will be used in excess and
most likely end up everywhere during this process. Accept it.
I’ve always used a lefse stick for this. It’s also what’s used to flip them during cooking. I’m thinking a long offset spatula might work in a pinch. I have a special lefse griddle, as it gets quite hot, but you might be able to use an electric griddle at its highest setting.
You most certainly do not have to let them cool to eat. At least half of what we make gets consumed that day.
There is nothing like lefse fresh off the griddle, slathered with butter and sprinkled with cinnamon and sugar. It’s my favorite way to eat it.