Griddle/Pan Fried: Potato Lefse time

Subject: Potato Lefse time
From: pamjd (guppy21014 at
Date: 9 Dec 2005 18:33:50 -0800
How do you like your lefsa?
I like meatballs rolled in mine.

Lefse Recipe

7 cups water
1 12-ounce can evaporated milk
2 sticks margarine or butter (1/2 pound)
5 tablespoons sugar
1-1/2 tablespoons salt

Heat and stir this to a boil. Remove mixture from heat and stir in:

5 cups potato pearls or buds
1 tablespoon baking powder (mixed into potato pearls)

Put in bowl and cover with plastic wrap (right down on the potatoes). Refrigerate for at least 8 hours.

Divide dough in half. Add 2 cups of flour to each half. This should be kneaded into the mixture with 2 table knives (like pie crust). Let dough rest for 10 minutes. Form into golf ball-sized portions. Keep them cold until they are rolled out. Roll out on floured lefse board and bake on lefse grill. Put baked rounds in lefse cozy.

Potato Lefse

2-2/3 cups water
2/3 cup milk
6 tablespoons margarine
1 tablespoon salt
1 tablespoon sugar
2-2/3 cups Potato Buds
2 cups flour

Heat first five ingredients to boiling. Add the Potato Buds and mix until moistened. Let stand a couple of minutes and then mix until smooth. Cover and chill overnight. Add flour. Dough will be soft. Form into small balls. Work a little more flour into each ball as you roll. Cook on lefse griddle until browned on both sides.
From: Damsel in dis Dress
Date: Sat, 10 Dec 2005 02:33:31 -0600
pamjd wrote:

> How do you like your lefsa?

Heated, buttered, cinnamon/sugared, rolled, devoured.

> I like meatballs rolled in mine.

Don't they have a tendency to escape?

(Did you catch the mustard thread? We need that fantatic German spicy mustard recipe of yours!)

From: Tara (jarvis57 at
Date: Sun, 11 Dec 2005 01:11:16 GMT
pamjd wrote:
>How do you like your lefsa?

I haven't had lefse in years -- more than twenty-five years, I would guess. My grandmother on my dad's side is of German ancestry. She used to make lefse. I don't remember it being my favorite. I always remember her most delicious fudge, candies, Pfefferneuse cookies, all kinds of treats. She made some fudge for a New Years family reunion of that side of the family a couple of years ago. I was going on and on about her candy skills, and she and everyone else kept saying, "And lefse! Remember how we would all eat the lefse!" It was so important to everyone else. I do remember we would butter and sugar it and roll it up. My dad is from North Dakota and my mom is from Georgia. My brother and I were the strange southern kids at the North Dakota get togethers. Maybe my palate just didn't appreciate lefse at the time. I should try it again. Next time I see her, maybe she can show me how it's made.

My uncle also makes ludefisk, but that is another story and everyone in the family disowns him everytime he brings it around.
From: Terry Pulliam Burd (ntpulliam at
Date: Sat, 10 Dec 2005 17:49:59 -0800
pamjd rummaged among random neurons and opined:
>How do you like your lefsa?
>I like meatballs rolled in mine.

Here's my recipe for lefse which is similar. I made this as part of a meal a few years ago where two of my guests were Scots. He took one look and exclaimed, "Tattie scones!":



5 cups potatoes; peeled
1/2 cup light cream
1 teaspoon salt
1/4 cup butter; melted
2 3/4 cups flour

Cook potatoes until done; drain, put through ricer and cool completely. Mix cream, salt and melted butter in bowl. Alternately add the potatoes and the flour, mixing well with hands, adding more flour if the mixture is too moist. Divide dough in half and make two long rolls. Place in refrigerator for 30 mins. The dough rolls better if kept chilled.

Preheat griddle to 410F. Slice off 1" or 2" pieces of dough. Roll into thin rounds on floured board. Do not over-flour the rounds or handle too much when rolling or lefse will be tough. Bake until little brown spots appear on the surface; turn and bake on other side.

Baked rounds should be placed on a towel and covered to prevent drying. (I also had success by putting them in a Corningware square casserole and putting a sheet of waxed paper between each round.)

Store in tight containers in cool place or refrigerator.

Contributor: Minnesota Heritage Cookbook
Yield: 16 servings

Terry "Squeaks" Pulliam Burd

"If the soup had been as hot as the claret, if the claret had been as old as the bird, and if the bird's breasts had been as full as the waitress's, it would have been a very good dinner."

-- Duncan Hines