Lefse

Shirley Evans

Every year we used this recipe to make hundreds of lefse at Messiah Lutheran Church in North Mankato, MN.

Makes 48 lefse

9 cups instant potato flakes
3 cups powdered milk
3 Tbl sugar
3 tsp salt
9 cups water
3 sticks butter or margarine
1 12 cup flour for each 1/3 of mix (see below)

Heat water and butter or margarine to boiling.  Pour over potato flakes, instant milk, sugar and salt.  Mix well.  Pour mixture into 9x13" pan, cover with a damp towel, and chill thoroughly (overnight is fine).

When chilled, take 1/3 of potato mixture and mix with 1 1/2 cups flour.
Mix in food processor until it forms a smooth ball.  Roll into a log and cut into 16 pieces.  On floured, cloth-covered board, roll each ball very thin.  Bake on hot lefse griddle.  Place baked lefse on damp towel.  Continue stacking lefse on top of each other on damp towel and keep covered with another damp towel.  Cool and store.  Can freeze.