Did I mention how yummy Bea's lefse is? And how tender?
I could start this recipe like most,
by telling you to boil ten pounds of potatoes
and run them through a potato ricer
while they're hot.
Fun times, that.
But at the risk of thousands of traditional Norwegians' heads exploding,
I'll let you in on a little secret.
Instant potatoes.
Yes. Embrace the modern world.
Here ya go.
Lefse
Bring to a boil:
2 2/3 C milk
1/2 C butter
Add:
2 C Hungry Jack potato flakes
1 t salt
1 t sugar
Cover and refrigerate overnight.
Add:
2 - 3 cups flour and mix.
Flour your board and roll thin,
like a tortilla.
Fry on a griddle at about 370F.
When it looks bubbly, it's time to flip.
Eat warm with butter and sugar-cinnamon.
Your welcome ;D
8 comments:
I have never heard of "Lefse" before... Do you eat them like latkes or fill them like you would crepes?
Yay! Instant potatoes. Some of them are superb. Now this looks doable.
OK. But ONLY when Piotr is away on business and ONLY if no one ever tells that there were instant potatoes in my house! :)
Rebecca, people in different regions like different things. A few put savory food inside, most put sweets - sugar/cinnamon, lingon berries, etc.
Alright, Q, what's in your instant potatoes anyway? Mine list ONE ingredient - potatoes.
Crystal - VERY doable :D
But PS - you may have to adjust the amount of potato flakes if you use a different brand.
I can't get any of your marvelous pictures to download, but this recipe look likes lot of fun to try! Wonder if it would work with our local potatoes here?
OOO! I bet it would be good with sweet potatoes!
Well, if there was ever a good reason to buy instant potatoes! But I'm still with Q -- shhhhh. Might have to be the 'secret' ingredient. :-)
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