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Stavanger Lefse

Posted By admin On December 14, 2009 @ 10:47 pm In Breads,Ethnic,Holiday Recipes,Quick Breads | No Comments

3 Eggs
1 c. Granulated Sugar
2 c. Milk (Cream or Evaporated Milk)
1 tsp. Salt
1 tsp. Baking Powder
6 c. Flour, or enough to make a stiff dough

Mix all ingredients together.
Pull off a golf ball size of dough.
Working with one piece of dough at a time, dust the large canvas-like cloth covered lefse “board” with flour.
Press dough down on board, turning over to coat with flour.
Roll as thin as possible using a rolling pin with a pastry sleeve.
Roll into large 14″ circles to fit lefse griddle.
The secret to making thin lefse is using a covered rolling pin.
The last roll across dough use a grooved lefse rolling pin, which marks the dough slightly and makes it thinner.
Use a lefse stick and roll dough onto stick and transfer to hot lefse griddle.
You must use a lefse stick or holes will be made in the dough.
Bake 1-2 minutes on griddle, then turn using lefse stick.
Turn when bubbles and brown spots appear.
Press between two, round, foil covered boards with a small amount of weight on top board, such as a bag of rice.
Store in a cool, dry place.
To eat, dip one piece of lefse at a time into slightly warm water.
Layer between damp toweling for a few minutes until soft.
Spread with butter and brown sugar.
Fold into quarters or roll up. Eat and enjoy!
Keep covered to prevent drying out.

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