Lefsa-Mabel And Irene

1. 1

   Heat sugar, butter, salt, milk and evaporated milk in saucepan and add to potatoes.

2. 2

   Cool potato mixture overnight (secret of lefsa is to keep the dough thoroughly cold).

3. 3

   Add 5 cups of flour. Take walnut size pieces of dough.

4. 4

   Roll out on floured board until paper thin.

5. 5

   Cook on griddle slowly (too hot and it browns but is not cooked through).

* Per serving · 4 servings · Values may vary.

No additional tips available.