LEFSE
Provided by Anders Braathen
Categories Bread Potato Side Kid-Friendly Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 8 servings
Number Of Ingredients 5
Steps:
- Place a rack in middle of oven; preheat to 400°. Prick potatoes all over with a fork and bake directly on the rack until yielding when pressed, about 1 hour. When cool enough to handle, scoop flesh into a large bowl; discard skins (or nibble on them with butter and salt- we won't judge). Mash potato with a fork until only a few lumps remain. Let cool.
- Mix in cream, butter, salt, and 1 1/4 cups flour with a fork until a shaggy ball forms. Turn out on a lightly floured surface and knead, working in more flour a tablespoonful at a time, until dough is smooth, elastic, and soft, about 3 minutes. Cover loosely and let rest 10 minutes. Divide dough into 12 portions.
- Heat a dry griddle or large skillet, preferably cast iron, over medium heat. Working with 1 portion at a time and keeping others covered, roll out dough on a floured surface as thinly as possible to make an irregular 8"-diameter round (perfection is overrated). Cook until dough looks dry and is browned in spots, about 2 minutes per side. Transfer lefse to a wire rack; let cool.
- DO AHEAD: Lefse can be made 2 days ahead. Store tightly wrapped at room temperature.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#60-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #healthy #pancakes-and-waffles #breakfast #desserts #scandinavian #european #low-fat #vegetarian #stove-top #norwegian #dietary #low-cholesterol #inexpensive #healthy-2 #low-in-something #brunch #equipment #presentation #served-hot
You'll also love