Lefse
This recipe was generously shared by Deb Simon of the historic Trondhjem church and it's her sister, Barb's, famous lefse recipe. I hope you enjoy it as much as we do!
Servings: 42 lefse
Equipment
Ingredients
- 8 lbs russet potatoes
- 10 Tbsp butter
- 4 Tbsp granulated sugar
- 1 1/2 Tbsp salt
- 2 cups flour
Instructions
- Peel, boil and rice your potatoes.
- Mix and cool 10 cups riced potatoes, butter, sugar, and salt.
- Add two cups of flour to the mixture and continue to cool.
- Roll into scant 1/4 cup size balls, then roll each ball thin and fry.