Lefse

In Norway, you can eat lefse wtih just about everything; wrap them around hot dogs or serve with butter and gjetost, a brown Norwegian goat cheese. They are a bit like tortillas. Lefse stores well in an airtight container.

4 cups cooked, mashed potatoes
1/2 cup flour
1/2 cup rye flour
1 teaspoon salt

  1. Knead all ingredients together, saving a little flour for rollling.
  2. Roll portions of the dough out to about 10" in diameter. Each lefse should be as thin as you can get it.
  3. Cook on stove in a cast iron griddle or in a dry frying pan over medium heat. Turn once. Lefse is done with brown spots form.

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