Deb passed me a recipe that I’m planning on trying out at the weekend.
Her husband is Norwegian and apparently so is the recipe. I’m reliably informed that you can put different goodies in the middle and roll them up like a crepe to eat. i.e. butter, cinnamon and sugar….Have fun!
I’m not 100% sure what a crepe is but I’ll give it a go anyway. It is actually remarkably similar to a type of Russian pancake that I’ve made before. The difference being that raw, grated potatoes are used rather than cooked and mashed ones.
18 baking potatoes, scrubbed
1/2 cup heavy whipping cream
1/2 cup butter
1 tablespoon salt
1 tablespoon white sugar
4 cups all-purpose flour
Peel potatoes and place them in a large pot with a large amount of water. Bring water to a boil, and let the potatoes boil until soft. Drain and mash well.
In a large mixing bowl, combine 8 cups mashed potatoes, cream, butter, salt, and sugar. Cover potatoes and refrigerate over night.
Mix flour into the mashed potatoes and roll the mixture into balls about the size of tennis balls, or smaller depending on preference. Keep balls of dough on plate in the refrigerator.
Taking one ball out of the refrigerator at a time, roll dough balls out on a floured board. To keep the dough from sticking while rolling it out, it helps to have a rolling pin with a cotton rolling pin cover.
Fry the lefsa in a grill or in an iron skillet at very high heat. If lefsa brown too much, turn the heat down. After cooking each piece of lefsa place on a dishtowel. Fold towel over lefsa to keep warm. Stack lefsa on top of each other and keep covered to keep from drying out.