Lefse (North Dakota Potato Crepe)


  • Serving suggestion: sugar and butter
  • 1 ¾ cups all-purpose flour, plus more for rolling
  • 1 ½ teaspoons kosher salt
  • 2 teaspoons sugar
  • 4 tablespoons unsalted butter
  • ½ cup heavy cream
  • 1 ¾ pounds russet potatoes

Put the whole, unpeeled potatoes in a pot and cover with cold water by 2 inches. Bring to a boil and simmer gently until a fork goes through the potatoes with little resistance, about 40 minutes.Cut the potatoes into smaller chunks and press through a ricer. If you don't have a ricer, peel the po...

View full recipe at SpringPad


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