Thanks so much for all of the well wishes! I feel like all of a sudden things are happening really quickly. Super excited!
People have been emailing me asking for the recipe for lefse (leff-suh), so here ya go. When you’re reading this, I’m probably in my car on the way to Denver for the IUI. Keep your fingers crossed for me please! 🙂
Below is the recipe my grandma used – with one change. We used to use real potatoes, but we did a taste test and nobody could tell the difference so we just started using instant because it was so much easier! LOL
Lefse – makes 4.5/5 dozen rounds
mix together dry ingredients
9 c. water
3 sticks butter
bring to a boil and pour over potatoes and milk mixture
wet dish towel, put over bowl, and chill for several hours
divide into thirds and add about 2 c. flour to each third
divide each third into 20 balls… put back in fridge
roll out thin and bake on a lefse gril – around 400-425 degrees
tips: keep the dough chilled! take balls out of the fridge one at a time. when in doubt, undercook – 45 sec for the 1st side, less for the 2nd.
cool rounds on wire racks between lightly dampened dish towels to keep the edges moist.
you can eat it plain, buttered, or my personal fav, with butter, cinnamon, and sugar. 🙂