This year, we will not be holding our annual Lefse Fundraiser. We know many look forward to this cherished tradition and the delicious results each year, and we’re grateful for everyone who has helped make it such a success in the past!

If you’d still like to enjoy homemade lefse this season, we’d be happy to share our tried-and-true recipe with anyone interested in making their own, it's posted below!!!

Thank you for your understanding and for your continued support of our church ministries!

 

Lefse recipe 

-Boil 5 pounds of peeled potatoes (1/2 red and 1/2 russet) in salted water until done. -DRAIN WELL and mash with a mixer. (If you have a ricer, you can put mashed potatoes through the ricer at this point. The ricer takes all of the lumps out.) Measure 7 packed cups of potatoes into bowl. 

- Add 1 Tablespoon of sugar, 1 Tablespoon of salt, and 1/3 cup of softened margarine (not melted). Mix well with mixer. 

- Add 2/3 cup of evaporated whole milk and mix again. 

- Cool mixture overnight. (Do not add flour until morning.) 

-In the morning,  add 2 1/2 cups of flour. Mix well. (by hand, not with a mixer). It works well to mix flour and dough in a roaster. I use cooking gloves to mix this together. 

- Divide into 25 equal pieces. Form into balls. 

- Dip each side of the ball in flour, and place on a wax paper lined container. 

Keep cool! 

(You can roll dough in a log, and then divide into 25 pieces). 

COVER CONTAINER WITH DISH TOWEL, NOT WAX PAPER. Dough was retaining too much moisture otherwise.) 

Roll out lefse on cloth covered board with lefse rolling pin, covered with rolling pin sock. Add flour as needed. Fry on hot griddle (450-475 degrees). Flip over as bubbling appears on top side. 

For cooling, place wax paper on a dish towel. Stack lefse on 1/2 wax paper, then fold other 1/2 wax paper over the top of lefse, and then cover with more of the dish towel. We stack ten to a pile. 

- Let lefse cool completely before packaging. Package with small piece of paper towel, and place in a quart bag. Freeze, if you aren't eating it right away. It keeps for months in the freezer.