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| NORWEGIAN CHRISTMAS LEFSE | |
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2 c. milk, scalded 1/2 c. lard 1 tsp. salt 4 c. flour Melt 1/2 cup lard in 2 cups hot milk. Add about 3-4 cups sifted flour and 1 teaspoon salt and mix well. If not enough liquid to roll, add a little water. Form into long roll. Cut off slices as needed and roll, one at a time into thin circles. Bake on griddle, moving to prevent burning. Bake on one side only. Remove from heat, sprinkle with water and put back on griddle until water dries. Set on cloth to cool. Store in refrigerator between damp cloths. To serve, spread with creamed mixture of butter and sugar. Either cut in wedges and roll up to eat, or lay one circle over another (with butter mixture between layers) and cut in wedges. | |
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recipe reviews #146231
C. Wein (Minnesota) says:
Just like my grandma's! We never used potatoes.
#146177
CW (Minnesota) says:
Just like my grandma's recipe. We never did the potato kind!
#135435
Ed (Nebraska) says:
Original Norwegian lefse didn't contain potatoes, as they weren't introduced to the country until about 250 years ago. The recipe, above, is likely what most Norwegians ate as lefse prior to that.
#133852
Kk (Minnesota) says:
thank goodness I found this! lost my mom's recipe and everyone who I could get this from is no longer around. Our family (real Norwegians even) have always made this type of lefse without potatoes. our other recipe calls for buttermilk and butter, but this one is the most delicate dessert type. (and not a bit like a tortilla! lol)
#117099
Don Stone (Colorado) says:
If it doesn't include potatoes it's not Norwegian lefse, it's Mexican tortillas!
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It is to me the BEST lefse ever. Some people dry it & then wrap in damp towels to soften to eat,but we just make a dozen & eat right away. And the only thing to put on them is soft (room temp) REAL butter & sprinkle with sugar & we roll them up to eat.
Recipe from Cornet Boe Olson: from Story City, Iowa:
2 cups boiling water
2 tbsp.lard
1 tsp. salt
4 1/2 cups flour
3 tbsp. sugar
I use Cuisinart. Make like any lefse. BEST!