Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Norwegian

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place into a large bowl. Beat butter, cream, salt, and sugar into the hot riced potatoes. Let cool to room temperature. | 2. Stir flour into the potato mixture. Pull off pieces of the dough and form into walnut size balls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness. | 3. Cook on a hot (400 degree F/200 C) griddle until bubbles form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	10	pounds	peeled	3492.6654	793.334	92.9865	4.0823
butter	1/2	cup		684.0	31.428	21.372	57.6
heavy cream	1/3	cup		136.0	1.0959999999999999	1.136	14.432
salt	1	tablespoon		-	-	-	-
white sugar	1	tablespoon		48.762	12.5975	0.0	0.0
purpose flour	2 1/2	cups		-	-	-	-

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