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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 159.8
  • Total Fat: 4.5 g
  • Cholesterol: 11.4 mg
  • Sodium: 183.3 mg
  • Total Carbs: 27.1 g
  • Dietary Fiber: 2.8 g
  • Protein: 3.3 g

View full nutritional breakdown of Grandma Inga's Lefse calories by ingredient
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Grandma Inga's Lefse

Submitted by: MICKBETH
Grandma Inga's Lefse

Introduction

My grandmother, who recently passed away at age 100, made this recipe every year. When she got into her nineties, she taught me how to make it. Lefse is a Norwegian flatbread eaten with sugar, cinnamon and butter (or any topping at all), and requires a flat stainless steel griddle, scored, covered rolling pin, turning stick and cloth-covered pastry board, all of which can be purchased from the Bethany company. My grandmother, who recently passed away at age 100, made this recipe every year. When she got into her nineties, she taught me how to make it. Lefse is a Norwegian flatbread eaten with sugar, cinnamon and butter (or any topping at all), and requires a flat stainless steel griddle, scored, covered rolling pin, turning stick and cloth-covered pastry board, all of which can be purchased from the Bethany company.
Number of Servings: 16

Ingredients

    5 cups riced potatoes (use russet)
    1 tsp. salt
    6 tbsp. butter
    1 tsp sugar (optional, for color)
    1 cup white flour

Directions

Scrub approximately 9 medium russet potatoes and boil them until tender. Put them through a ricer (skins will be strained out). Whisk in salt, sugar and butter, mixing well, then add flour with a slotted spoon. The amount of flour can be altered, but lefse will be tougher with more.

Turn onto well-floured board and make two rolls. Divide into pieces the size of a large egg and roll into balls. At this point, lefse may be stored in the refrigerator, or rolled out and baked.

Heat griddle to 500 degrees, and work a cup of flour into board and rolling pin. Roll each ball out thinly (like a tortilla) and lift with lefse stick and turn onto griddle, flipping stick to lay out lefse. Bake 1 minute on each side; lefse should have light brown spots. Store between clean cloths while baking, to prevent it from drying out. Cut each round in half and fold and stack. May be stored in plastic bag in freezer.

Number of Servings: 16

Recipe submitted by SparkPeople user MICKBETH.






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