SPECIAL EQUIPMENT.
Potato Ricer.
Electric Lefse Pan (or substitute electric griddle or nonstick griddle).
Lefse Stick (substitute long wooden handle of spoon or even better, an unused wooden paint can stirrer).
Grooved Lefse Rolling Pin (regular pin can work).
Canvas covering for your rolling pin is also desirable.
INSTRUCTIONS:.
Night before making lefse, peel, dice (1 inch pieces or so) and cook potatoes in boiling water until tender (about 20 minutes). Drain and return to still warm cooking pot over just turned off burner to allow potatoes to let off any extra steam so they don't have extra water.
Rice potatoes with potato ricer over butter/margarine until you have added 8 cups riced. Add sugar, salt, and vegetable oil. Stir until everything is melted.
Store mixture overnight in cool spot covered with paper towel.
Next morning, rice the mixture again through your potato ricer into a large bowl. Divide riced mixture into two batches.
Sift and mix one cup flour into one batch. Place the other in refrigerator until later.
Divide the batch you have added the flour to into 1/4 C to 1/3 C patties (smaller amount is easier for beginner). Keep two or three patties out for rolling. Refrigerate the remaining patties on a cookie sheet (keeping them cool helps with rolling with as little flour as possible, the key to really thin lefse).
Heat your Electric Lefse Pan or if using griddle to medium heat.
Flour rolling pin and board (if possible cover them with canvas and then flour). Roll each pattie as thin as possible, using flour as needed to prevent sticking, but as little as possible. Turn over once when rolling, lightly flouring board again.
Using your lefse stick, place stick on left end of lefse. Flip dough over stick and roll to right to roll up lefse on stick.
Place it on right side of Lefse pan or griddle and unroll. Lefse will begin bubbling and lightly browning. The more bubbling the more tender it will be. Use stick again to turn over and cook other side.
Remove lightly browned round from lefse pan or skillet with lefse stick, fold round into quarters and let cool on paper towels. Overlap each folded round slightly as you let cool to prevent edges from drying out.
Once finished with first batch, Mix one cup flour into remaining riced mix and repeat as above.
Let lefse cool completely before wrapping in plastic wrap and refrigerating or freezing in plastic bags.
Spread with butter, sprinkle with sugar, and warm slightly in microwave to eat in the traditional way.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	12696.79 Kcal (53159 kJ)
Calories from fat	5069.85 Kcal
		% Daily Value*
Total Fat	563.32g	867%
Cholesterol	366.04mg	122%
Sodium	19063.47mg	794%
Potassium	5164.69mg	110%
Total Carbs	1841.82g	614%
Sugars	88.79g	355%
Dietary Fiber	114.95g	460%
Protein	189.02g	378%
Vitamin A	1.7mg	57%
Iron	28.4mg	158%
Calcium	1370.6mg	137%

Amount Per 100 g
Calories	451.42 Kcal (1890 kJ)
Calories from fat	180.25 Kcal
		% Daily Value*
Total Fat	20.03g	867%
Cholesterol	13.01mg	122%
Sodium	677.78mg	794%
Potassium	183.62mg	110%
Total Carbs	65.48g	614%
Sugars	3.16g	355%
Dietary Fiber	4.09g	460%
Protein	6.72g	378%
Vitamin A	0.1mg	57%
Iron	1mg	158%
Calcium	48.7mg	137%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

300.1

Points
353

PointsPlus

Good Points

saturated fat free,
low cholesterol,
good source of fiber

Bad Points

High in Sodium,
High in Sugar,
High in Total Fat

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