Food recipes
Instant Potato Norwegian Lefse
Instant Potato Norwegian Lefse Ingredients: potatoes, raw, skin sugars, granulated water, bottled, generic milk, fluid, 1% fat, without added vitamin a and vitamin d butter, without salt salt, table wheat flour, white...
Instant Potato Norwegian Lefse
Ingredients:
potatoes, raw, skin
sugars, granulated
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
Directions:
In a large saucepan or pot, bring the water to boil and add the milk, butter, sugar, and salt.
When the milk has come to a boil, add the potato flakes and stir until smooth.
Pour the potatoes into a large bowl and refrigerate.
When ready to make the lefse, take out 2 cups of potatoes at a time and add 1 to 1 1/2 cups of flour and stir until it becomes a workable dough.
Flour a counter surface and roll the dough out as thin as possible.
Cut individual slices with the a round cookie cutter, or the top of a medium sized glass.
Add about 1 tsp oil to a skillet pan and cook the lefse for about 3-5 minutes, or when brown blisters start to form on the top.
Flip and cook for another 3-5 minutes.
Continue to cook the individual slices until the potato dough is gone.
You may be able to cook several lefse at a time if you have a large enough skillet, if not cook one at a time.
Any leftover cooked lefse may be refrigerate and used for about 3-5 more days.
Ingredients:
potatoes, raw, skin
sugars, granulated
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
Directions:
In a large saucepan or pot, bring the water to boil and add the milk, butter, sugar, and salt.
When the milk has come to a boil, add the potato flakes and stir until smooth.
Pour the potatoes into a large bowl and refrigerate.
When ready to make the lefse, take out 2 cups of potatoes at a time and add 1 to 1 1/2 cups of flour and stir until it becomes a workable dough.
Flour a counter surface and roll the dough out as thin as possible.
Cut individual slices with the a round cookie cutter, or the top of a medium sized glass.
Add about 1 tsp oil to a skillet pan and cook the lefse for about 3-5 minutes, or when brown blisters start to form on the top.
Flip and cook for another 3-5 minutes.
Continue to cook the individual slices until the potato dough is gone.
You may be able to cook several lefse at a time if you have a large enough skillet, if not cook one at a time.
Any leftover cooked lefse may be refrigerate and used for about 3-5 more days.