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Nutrition Facts
Serving Size 1 pieces (depending on thickness) 85g Recipe makes 18 pieces (depending on thickness))
Calories 148
Calories from Fat 29		(20%)
Amount Per Serving		%DV
	Total Fat 3.3g	5%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 8mg		2%
Sodium 543mg		22%
Potassium 111mg		3%
Total Carbohydrate 24.4g		8%
	Dietary Fiber 0.8g	3%
	Sugars 0.8g
Protein 4.7g		9%
how is this calculated?

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Milk Lefse

Recipe #17836 | 3¼ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Charlotte J
Jan 23, 2002

You can make these Norwegian treats by yourself. But it goes faster with two people, one to roll and the other to bake. I like the Milk Lefse but look for my Potato Lefse also.

18 pieces (depending on thickness) (change servings and units)

Ingredients

4 cups milk, scalded
4 teaspoons salt
1 1/2 tablespoons lard
4 cups flour
1 tablespoon sugar

Directions

1
In a large bowl combine flour, sugar and salt.
2
Put milk and lard in pan heat to scalding point.
3
When it begins to bubble pour all milk over the flour mixture.
4
Keep stirring until all flour has been mixed into the milk.
5
Let cool.
6
Pinch off walnut size portions and roll THIN. About the size of a dinner plate.
7
Bake on lefse iron or large griddle.
8
Watch carefully, so not to burn them, it only takes a minute for this step.
9
When you see the lefse start to bubble and turn a light brown, flip and bake the other side.
10
Lay it on top of waxed paper and keep stacking them up. Keep a piece if waxed paper on top to keep them from drying out.
11
Store in airtight container or freeze.
12
Butter and sprinkles lightly with sugar, roll up and eat.
13
If needed when you're ready to eat place lefse between damp dishtowels to soften, about 15 minutes.