Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
818
Calories
18g
Protein
18g
Fat
145g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 large baking potatoes
- 2 T butter
- 1/4 cup (1/2 dl) heavy cream
- 1/2 tsp. sugar
- 1 tsp. salt
- 1 cup (2 1/2 dl) flour, or more
- =
Directions
1
Boil the potatoes without peeling, peel and mash while still warm and put into ricer.
2
Add the remaining ingredients, mix well, cover and chill for 8 hours or overnight.
3
Mix in 1/2 cup flour.
4
Divide into 15-16 balls if you want dinner-plate size.
5
Using a grooved rolling pin with sock, (sock optional), and pastry canvas, roll each ball out.
6
Use flour, and keep balance of dough in the refrigerator.
7
Bake each lefse on medium to hot griddle.
Recipe sourced from
fandom