* Exported from MasterCook *
Lefse
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Low Fat
Amount Measure Ingredient -- Preparation Method
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2 large russet potatoes -- scrubbed
1/4 cup heavy cream
2 tablespoons unsalted butter -- room temperature, cut
into 1/2" pieces
1/2 teaspoon kosher salt
1 1/4 cups all-purpose flour -- plus more
Place a rack in middle of oven; preheat to 400F. Prick potatoes all
over with a fork and bake directly on the rack until yielding when
pressed, about 1 hour. When cool enough to handle, scoop flesh into a
large bowl; discard skins (or nibble on them with butter and salt -
we won't judge). Mash potato with a fork until only a few lumps
remain. Let cool.
Mix in cream, butter, salt, and 1 1/4 cups flour with a fork until a
shaggy ball forms. Turn out on a lightly floured surface and knead,
working in more flour a tablespoonful at a time, until dough is
smooth, elastic, and soft, about 3 minutes. Cover loosely and let
rest 10 minutes. Divide dough into 12 portions.
Heat a dry griddle or large skillet, preferably cast iron, over
medium heat. Working with 1 portion at a time and keeping others
covered, roll out dough on a floured surface as thinly as possible to
make an irregular 8"-diameter round (perfection is overrated). Cook
until dough looks dry and is browned in spots, about 2 minutes per
side. Transfer lefse to a wire rack; letcool.
DO AHEAD: Lefse can be made 2 days ahead. Store tightly wrapped at
room temperature.
S(Internet Address):
"http://www.bonappetit.com/recipe/lefse";
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PerServing (excluding unknown items): 91 Calories; 4g Fat (38.4%
calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber;
12mg Cholesterol; 81mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat
Milk; 1 Fat.