Lefse Recipe #323899
Another family recipe from the Petzenhausers from Lake City. This is different from the recipe we use so I thought I'd post it. For my husbands family they roll their lefse very thin. So when I make this recipe I'll use walnut size pieces of dough. You will need a lefse grill to make these.
by Charlotte J
21 min | 20 min prep
1 batch lefse
- 6 cups water
- 1/2 cup oleo
- 1 tablespoon salt
- 1 teaspoon sugar
- 12 ounces evaporated milk
- 6 cups instant mashed potatoes
- Boil the water, oleo, salt and sugar together.
- Add evaporated milk and instant potatoes mixing.
- Cover and cool the mixture in the refrigerator overnight.
- For every four cups of potatoes, add two cups of Robin Hood flour.
- Mix dough with your hands.
- Roll out dough on a floured board.
- Bake on a lefse grill.
- Flip the lefse over when brown spots appear.
- Spread lefse with butter and sugar, roll and cut into squares.
- If you want to freeze the lefse, make a mixture of two cups powdered sugar and 1/2 cup butter.
- Spread the mixture on the lefse, fold and cut into squares and freeze.
- Remove from freezer half an hour before serving.
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5 stars