What are lefse? The are sort of a Norwegian soft flatbread. They are thin like crepes but have more body. The base is potatoes! This recipe is the result of several experimental recipes until I found the one that I liked best.
- 3 Tablespoons butter
- 3/4 cup heavy cream
- 3/4 cup cold water
- 1/4 teaspoon salt
- 3/4 cup dry, instant potatoes
- 1 cup flour
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Heat the butter, 1/4 cup water and 1/4 cup cream until the butter is melted. Set it aside to cool for a little while.
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When its cool, add the potatoes, salt, and the remaining cream and water.
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Slowly stir in the flour until you have a soft, well mixed, dough. Cover it and chill for about 10 or 15 minutes.
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Roll the dough into balls that are just a little bigger than a walnut. You'll get about 12 out of this recipe. Carefully set them in the bowl, cover and chill for at least 4 hours - overnight is better.
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Lightly flour the surface of a pastry cloth and rolling pin. (My next purchase is going to be a rolling pin cover. It works like the pastry cloth so you use a lot less flour to roll things out.)
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Place one ball in the center of the cloth and roll it thin - to about 8 inches around.
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Carefully lift the lefse and place in a hot skillet (dry, not oiled) or griddle.
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Cook until bubbles form, then flip - about 30 to 40 seconds. Cook the other side and carefully move to a plate. Be careful - if you pop one of the bubbles, the steam that comes out is HOT!
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Roll and cook, roll and cook until you've cooked them all.
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Serve them warm or cold. I like them warm with some butter and jam!