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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Norwegian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium saucepan, cook the potatoes in water till tender but not mushy, about 20 minutes. Drain. | 2. Press the potatoes through a potato ricer or grater. | 3. In a large bowl combine the potatoes and the margarine. | 4. cool to room temperature add the sugar and salt. | 5. mix thoroughly with your hands or a wooden spoon. | 6. stir in one cup of flour, then add the remaining flour to make a stiff dough. | 7. knead for 4 minutes. Pat dough into a ball. | 8. preheat griddle to 400 degrees. | 9. divide the ball of dough into 4 portions, then divide each portion into 4 equal pieces, for a total of 16. | 10. on a lightly floured surface, roll one piece of dough at a time to a paper thin 10 or 11 inch circle. | 11. fold the dough onto a spoon handle (or lefse stick, if you have one), carry to the griddle and unroll. | 12. bake each piece on the griddle for 1-2 minutes each side, or till the lefse bubbles and brown spots appear. turn over and repeat. | 13. lefse will look dry, but will be flexible, not crisp. | 14. fold in half and then in half again. cool between cloths and store in plastic bags. | 15. to serve, unfold and spread with butter, or sprinkle with brown or white sugar. | 16. roll up to eat. | 17. to freeze, wrap airtight and store in freezer - thaw in wrapper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	3		peeled diced	-	-	-	-
margarine	1/2	cup		811.0319999999999	1.0152	1.0152	90.804
confectioner ' sugar	3	tablespoons		-	-	-	-
salt	1	teaspoon		-	-	-	-
purpose flour	2	cups		-	-	-	-
butter				-	-	-	-
sugar				-	-	-	-

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