Follow these steps for perfect results
mashed potatoes
cooked
Crisco
heaping
salt
flour
Mash potatoes while hot, then add Crisco and salt.
Let the potato mixture cool completely.
Gradually add 1 cup of flour to the cooled potato mixture, mixing until combined.
Dust a pastry board with the remaining 1/2 cup of flour.
Take fist-sized balls of dough and roll them out into thin pancake shapes on the floured board.
Bake the lefse on top of the stove or an ungreased griddle over medium heat.
Turn the lefse when it starts to brown.
Store the cooked lefse in a cloth to prevent it from drying out.
Serve hot, buttered, and sprinkled with cinnamon sugar. Roll up tortilla style.
Expert advice for the best results
Use a well-floured surface to prevent sticking.
Keep the lefse thin for best results.
Don't overcook, as it can become dry.
Everything you need to know before you start
15 minutes
Dough can be made ahead and refrigerated for up to 24 hours.
Serve warm on a platter, dusted with cinnamon sugar.
Serve warm with butter and cinnamon sugar.
Accompany with a cup of coffee.
Balances the sweetness.
Discover the story behind this recipe
Traditional Norwegian flatbread, often served during holidays.
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