Instructions:
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- Bring the water to boil, add salt and sugar, and stir.
- Add butter and stir till butter melts.
- Turn off heat and add the evaporated milk and stir.
- Stir in the potato flakes gradually, then stir for about a minute or two, or until VERY
thick.
WARNING, it should not be a soupy consistency, more on the order of thick mashed potatoes. If it is too soupy,
you probably didn't put in enough flakes. If you err, err on the side of slightly too much potato flakes, rather
than too little.
- Cover the pot with a towel and refrigerate overnight.
- The next day, add 3 cups of flour and mix, preferable in a mixer with a dough hook, or do
it with your hands (this can get messy).
- Add 1/3 to 1/2 cup ice cold water to make the dough come together better, forming a large
dough ball. Take the dough ball out of the mixer bowl and roll it together between your hands, then place on the
rolling surface (make sure it is floured) and roll out with both hands until it forms a log that stretches about
24 inches across.
- Then carefully, so you don't cut or tear the cloth-rolling surface, cut into 24 equal-size
pieces. Take each piece and roll into a ball, place on a cookie sheet and refrigerate.
- Plug in your grill and heat to 500 degrees.
- Flour your rolling pin and rolling surface prior to rolling each lefse ball.
- Take the lefse, one ball at a time, place in center of floured rolling surface, rollout
to a size that is slightly smaller than your grill (you will get a feel for this) and then gently slide the lefse
stick under the center of your lefse round and gently lift it off the rolling surface. If you have used the right
amount of flour, your lefse will lift without sticking.
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