Grandma's Lefsa

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Grandma's Lefsa

Recipe Information
Source: Pamela Coates Serves/Makes:12 lefsa Ingredients 6 cups (1425 ml) of mashed potatoes (Russet) 1 tsp (5 ml). salt 1 tbsp (15 ml) sugar 3 tbsp (45 ml) butter or margarine 2 tbsp (30 ml) heavy cream or evaporated milk 1-1/2 cups (350 ml) flour Preparation Mix all ingredients, except flour. Refrigerate overnight. Add flour and mix well. Heat griddle to 400 degrees (200 C.). Seperate dough into 12 sections and form into balls. Flatten them out very thin on board dusted with flour. Bake on griddle until brown spots show, turn and bake on other side also until brown spots appear. Comments Lefsa stores very well in plastic bags in refrigerator for 2-3 days. Can also be frozen for up to 6 months. We eat them spread with butter and sprinkled with cinnimon and sugar. But you can add meats or even peanut butter and jelly!!

Recipe Information

Source:: Pamela Coates

Serves/Makes:12 lefsa

Ingredients

6 cups (1425 ml) of mashed potatoes (Russet)
1 tsp (5 ml). salt
1 tbsp (15 ml) sugar
3 tbsp (45 ml) butter or margarine
2 tbsp (30 ml) heavy cream or evaporated milk
1-1/2 cups (350 ml) flour

Preparation

Mix all ingredients, except flour.
Refrigerate overnight.
Add flour and mix well.
Heat griddle to 400 degrees (200 C.).
Seperate dough into 12 sections and form into balls.
Flatten them out very thin on board dusted with flour.
Bake on griddle until brown spots show, turn and bake on other side also until brown spots appear.

Comments

Lefsa stores very well in plastic bags in refrigerator for 2-3 days. Can also be frozen for up to 6 months. We eat them spread with butter and sprinkled with cinnimon and sugar. But you can add meats or even peanut butter and jelly!!