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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Norwegian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl combine flour, sugar and salt. | 2. Put milk and lard in pan heat to scalding point. | 3. When it begins to bubble pour all milk over the flour mixture. | 4. Keep stirring until all flour has been mixed into the milk. | 5. Let cool. | 6. Pinch off walnut size portions and roll THIN. About the size of a dinner plate. | 7. Bake on lefse iron or large griddle. | 8. Watch carefully, so not to burn them, it only takes a minute for this step. | 9. When you see the lefse start to bubble and turn a light brown, flip and bake the other side. | 10. Lay it on top of waxed paper and keep stacking them up. Keep a piece if waxed paper on top to keep them from drying out. | 11. Store in airtight container or freeze. | 12. Butter and sprinkles lightly with sugar, roll up and eat. | 13. If needed when you're ready to eat place lefse between damp dishtowels to soften, about 15 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	4	cups	scalded	2208.0	53.184	21.984	228.864
salt	4	teaspoons		-	-	-	-
lard	1 1/2	1/2		173.18400000000003	0.0	0.0	19.2
flour	4	cups		2313.12	506.4216	37.604	8.9744
sugar	1	tablespoon		55.062	13.7724	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.