All Elcik’s wish they were raised on Slovak Lokše. Instead, it was a special treat. Auntie Gertrude (Elcik/Gamache) would make this whenever we visited. And mom learned from her. We still make it occasionally, whenever Pam is willing to let us mess up her kitchen. This is the best recipe ever. We eat ours with lots of butter. – John, IV
Ingredients
Ingredients- 10 pounds potatoes, peeled
- 1/2 cup butter
- 1/3 cup heavy cream
- 1 tablespoon salt
- 1 tablespoon white sugar
- 2 1/2 cups all-purpose flour
Directions
- Cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place into a large bowl.
Beat butter, cream, salt, and sugar into the hot riced potatoes. Let cool to room temperature. - Stir flour into the potato mixture. Pull off pieces of the dough and form into balls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness. Each piece is the full width of the 8-10″ griddle, and no two are exactly alike.
- Cook on a hot (400 degrees F/200 C) griddle until bubbles form and each side has browned.
- As you stack each, slather butter on each side. The person buttering gets an early taste by trimming an edge, or two, or three. When the last piece is buttered, we all eat.
In a pinch, we have been known to order Norwegian lefse (a Slovak knockoff) online. Mrs. Olson’s Lefse is pretty good. And other options are available at Amazon.com. – John P. Elcik, IV – Editor