Saturday, June 25, 2011

Lefse (Scandanavian Bread)

Contributor:  Miriam Roberts
CC Original

2 cups mashed potatoes
3 T shortening
2 T evaporated milk or cream
1/4 - 1/2 tsp salt

Mix together well.  Add about 4 cups flour, just enough to make a soft dough.  Pinch off pieces about 2" in diameter.  Roll out paper thin on well-floured surface.  Fry on very hot, dry (no shortening) skillet just until brown spots appear; turn and cook until brown on other side.

These are great hot with butter and sugar or with jams, peanut butter and jelly or used in any way a tortilla would be used.

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