This is the lefse recipe used by the women of Our Savior's Lutheran Church in Pequot Lakes twice a year. They make lefse (pronounced "leff-sah") each summer at their church bazaar and then they make about 1,800 pieces for the church's annual lutefisk and meatball supper, which will be Saturday.
5 cups hot water
1 cup whipping cream*
1/4 cup half and half*
1/2 stick butter (1/4 cup)
1 tablespoon sugar
1 teaspoon salt
1 3/4 cups complete instant potato mix (Kraft brand comes in 5-pound, 8-ounce can)
*Alternative measurement: 1/2 cup cream and 3/4 cup half and half
Heat first six ingredients to boiling. Put in mixing bowl. Add instant potatoes and beat like mashed potatoes. Put into a 9x13-inch pan. Let cool to room temperature. Cover with layers of dish towel and put in a plastic bag. (Dish towels absorb moisture.) Next day, take half of dough and mix with 1 cup of flour. Form into roll. Cut into 15 pieces. Keep cold. Do same with second half. (Add flour only to half of batch at a time.)
The secret of lefse is in the rolling and baking. Bake on an electric griddle. Use a cloth rolling area and a cloth-covered rolling pin. Flour your rolling area very well. Roll lefse very thin. Use a long, narrow stick and roll the lefse onto the stick to transfer it to the griddle. Lefse bakes in about a minute; turn when bubbles begin to look brown. Bake at 400 to 500 degrees.
Place on a rack between two dish towels and let cool thoroughly before packaging. Can be stacked 10 or more high.
Brainerd Dispatch ©2013. All Rights Reserved.