Lefse: Step By Step
In our Nov/Dec 2010 issue, Rev. Kwen Sanderson shared his lefse-making technique with our readers. The Lutheran pastor has spent the last 20 years perfecting his lefse craft. Working with real potatoes can be problematic due to varying moisture content, so Sanderson recommends using potato flakes. To learn more about Rev. Sanderson and his lefse tips, read Rev. Sanderson's Lefse Ministry.
Equipment needed: Pastry board, lefse iron or griddle, lefse stick, rolling pin
1 c water
3 c milk
1 stick butter
1 c cream
4 c potato flakes
2 c flour
Bring water, milk, butter and cream to a boil. Pour mixture over potato flakes. mix well and let cool overnight. In the morning (or when you're ready to make the lefse), add flour. Makes 15 lefse.
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