Lefse

Lefse is a Norwegian flatbread. My mom's side has made it around Christmastime for as long as I can remember. Now, we make it with our neighbor. We usually fill it with butter and sugar, but this year I did some experiments to come up with new fillings.

Lefse
(We made about 6-8 batches, using about 7 pounds of potatoes)
2 cups riced potatoes
1 cup flour
2 TBS flour
3 TBS cream
1 tsp sugar
1/2 tsp salt

1. Heat up griddle to 450 F
2. Mix the above ingredient in a medium sized bowl; divide mixture into balls (about 2 inches in diameter)
3. On a floured surface, roll out balls (1 at a time) until opaque
4. Pick up the piece of lefse using a lesfe turner (slide the turner under the lefse and lift it) (picture below)

5. Put lefse onto griddle (picture below, on the right)

6. Once the lefse starts to bubble on the top, use the lefse turner to flip it to the other side (if the other side isn't quite brown enough, you can alway flip it back over and let it cook a little longer)

7. Once there are brown spots on each side the lefse, remove from griddle and place between pieces of wax paper (we alway put towels outside of the pieces of waxed paper to keep the lefse moist)




Apple Filling
1 large apple
3 TBS brown sugar
1/2 tsp cinnamon
2 TBS butter
1 1/2 tsp flour

1. Melt butter in a small sauce pan; dice apples into small pieces
2. Add sugar, cinnamon, and apples to melted butter and cook over medium heat for about 3 minutes; add flour
3. Cook until apples are soft
4. Fill lefse