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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make the 6-7 serving size when making the potatoes. (*you may omit the margarine and salt called for on the box since it is added later). | 2. Mix in Crisco, sugar, and salt while potatoes are hot so Crisco will melt. | 3. Cool very well! I usually cool overnight in the fridge and place some saran wrap directly on potatoes to avoid a 'skin'. | 4. Pull from fridge and bring to room temperature. Mix in 2 cups of flour. | 5. Let dough rest 10 minutes. | 6. Roll and fry on lefse griddle. -I was taught to wear gloves so no excess moisture from hands went into the lefse and altered the texture. | 7. Spread butter, sprinkle with sugar, roll and enjoy! (I was told by a friend in Norway they spread with Jelly too!). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	8	cups	mashed	924.0	209.88	24.6	1.08
butter flavor crisco	3/4	cup		-	-	-	-
sugar	3	tablespoons		165.18599999999998	41.3172	0.0	0.0
salt	1	teaspoon		-	-	-	-
flour	2	cups		1156.56	253.2108	18.802	4.4872

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