Lefse: Difference between revisions
From Recipes
Jump to navigationJump to search
No edit summary |
No edit summary |
||
| Line 9: | Line 9: | ||
* 2 t salt | * 2 t salt | ||
* 6 T butter/margarine | * 6 T butter/margarine | ||
* | * 2 T sugar | ||
* | * 3 T heavy cream / evaporated milk | ||
* 3 c flour - use less, flour the board a lot | * 3 c flour - use less, flour the board a lot | ||
Revision as of 04:03, 10 December 2011
| Summary | |
|---|---|
| Prep time | 2 hrs |
| Cook time | 2 hrs |
| Source | |
| Yield / serves | ~18-36 rounds |
| Rating | Yummy, very moist |
Ingredients
- 12 c riced russet potatoes (~5 lbs)
- 2 t salt
- 6 T butter/margarine
- 2 T sugar
- 3 T heavy cream / evaporated milk
- 3 c flour - use less, flour the board a lot
Preparation
Combine all but the flour; refrigerate. Add flour; mix.
Bake at 400°.
