Lefse

 

Our recipe:

Mix up 8 servings of instant potatoes:

2-2/3 cups potato flakes

2-2/3 cups water

1 cup milk

salt and butter per directions on box.

While potatoes are still warm, add flour as needed till stiff, but not too dry. Use the Kitchenaid or don’t, it’s up to you. (opinions differ)

Roll thinly into circles (you will need plenty of flour to keep from sticking, and roll it on a dishtowel, not marble or countertop, because it sticks to those.), and cook on a hot, dry iron pan(stove on medium-low to medium). Dump out the accumulated flour from time to time. They should have brown spots on them but not burn. As they are done, put on a plate covered by a damp towel so they don’t dry out.

Serve with butter and sugar. Store leftovers in the fridge covered by the damp towel – check the towel and keep it damp.

 This recipe made a ton. If you have less people you could reduce the recipe.

If any of you remember anything I forgot, please let me know and I will update this.

 11/2010 We used 3-1/2 cups plus a little more flour.

 This made about 20 very large (larger than usual) lefse.

NOTE: we rolled it on the countertop, because we thought using a dishtowel sounded rather silly, and also because we don't own the right kind of dishtowel, and also because our dishtowels smell like Bounce and we didn't want the lefse to taste like Bounce. Our bare, clean countertop worked great.

 12/24/10 we used 4+ cups of flour.

 We stopped at 22…I think it would have made 30 or more!

 I really think the skillet we use (flat round cast iron) and gas stove make a big difference.