Gramma & Grampa Fjerstad'S Lefse

1. 1

   Peel the potatoes, cut into quarters (or smaller) and boil until tender.

2. 2

   Mash the potatoes with the cream, butter and salt.

3. 3

   Place the potatoes in the refrigerator to cool completely.

4. 4

   Begin stirring in the flour, a cup or so at a time.

5. 5

   Divide dough into 1-2 inch sized balls and roll each out into paper thin rounds on a floured board.

6. 6

   Bake on a hot, dry griddle.

7. 7

   Lightly brown one side and then carefully flip the pancake to brown the other side.

8. 8

   Wrap and store in refrigerator or freezer.

9. 9

   Serve with butter at dinner instead of rolls or as dessert with butter, cinnamon and sugar or jam.

* Per serving · 4 servings · Values may vary.

No additional tips available.