Hard to photograph well (white on white), but easy and delicious! You make the mashed potatoes, chill them overnight, and then add the dry ingredients. You end up with a dense, but also somewhat light dough. I was skeptical about the inclusion of sugar in the dough, but they really tasted great.
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| Dough ball before rolling |
I was amazed how thinly they could be rolled out. I didn't have a linen-covered board, but I laid a floured towel out on my board, and made sure the pin stayed pretty well floured. A few holes developed when the pin got stuck occasionally, but it was easy to patch.
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| Dough just put onto the griddle |
We ate them as suggested, rolled up with butter, sugar and jam toppings. Maple sugar and cinnamon sugar were voted the favorites.
Looks good! I was wary over the amount of sugar as well - I think they could have used less. We made sandwich roll-ups; will have to try the sweet version next.
ReplyDeleteI was surprised by how thin I was able to get them, too (especially without any of the special tools). I'll have to try maple sugar on the ones I tucked in the freezer!
ReplyDeleteNice! Maple sugar would have been yummy! I too was surprised at how thin these could be rolled out.
ReplyDeleteI love how the griddles has marked the hotter spots on the lefse! Yours look so delicate.
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