Lefse

1. 1

   Boil water, margarine, sugar and salt.

2. 2

   Remove from heat and add milk and potato flakes.

3. 3

   Mix well and chill for 12 or more hours (but not more than 24 hours).

4. 4

   Add 2 cups flour just before rolling out the lefse.

5. 5

   Form into balls, keeping them well chilled.

6. 6

   Roll out as thin as possible on a floured cloth covered board.

7. 7

   Use a rolling pin sleeve.

8. 8

   Lift with a lefse stick.

9. 9

   Bake on a hot lefse grill until brown spots are visible.

10. 10

    Flip over and bake so done on both sides.

11. 11

    Cover baked lefse immediately after baking.

12. 12

    Wrap in plastic when cool.

13. 13

    May be frozen.

* Per serving · 4 servings · Values may vary.

No additional tips available.