GRAMMA & GRAMPA FJERSTAD'S LEFSE
When I was a teen my first husband's Norwegian grandparents taught me to make this thin, potato pancake. The recipe is delicious, of course, but the most wonderful thing about it was their tradition of making it as a family. Over 20 years later, I'm still using Gramma's handwritten card, but am finally posting this dear to my heart recipe for ZWT-6. The mashed potatoes must be completely cold before adding the flour or else the mixture turns to paste, so I like to make them the night before & refrigerate overnight. The lefse rolling pin, with it's deep, checkerboard grooves and the lefse turner are traditional tools, but the pancakes can easily be made with a regular pin and spatula.
Provided by Tinkerbell
Categories Breads
Time 4h30m
Yield 16-20 serving(s)
Number Of Ingredients 5
Steps:
- Peel the potatoes, cut into quarters (or smaller) and boil until tender.
- Mash the potatoes with the cream, butter and salt.
- Place the potatoes in the refrigerator to cool completely.
- Begin stirring in the flour, a cup or so at a time.
- Divide dough into 1-2 inch sized balls and roll each out into paper thin rounds on a floured board.
- Bake on a hot, dry griddle.
- Lightly brown one side and then carefully flip the pancake to brown the other side.
- Wrap and store in refrigerator or freezer.
- Serve with butter at dinner instead of rolls or as dessert with butter, cinnamon and sugar or jam.
Nutrition Facts : Calories 324.9, Fat 11.8, SaturatedFat 7.3, Cholesterol 33.1, Sodium 509.3, Carbohydrate 48.9, Fiber 4, Sugar 1.2, Protein 6.3
INSTANT POTATO NORWEGIAN LEFSE
This is a traditional Norwegian dish that my Great Grandmother, Mina Taylor, would make that was handed down to us. As children, we always had lefse for our Christmas Morning breakfast. I found an easy way using instant potatoes and this makes the process a lot easier to make the lefse in the mornings! We would eat the cooked lefse by rolling the lefse in cooked bacon with cream cheese and it is so good that way! I am not including the refrigeration time, which could be anywhere from 2 hours to overnight, which is what I do when I make them for Christmas morning. You could also try using a gluten free flour to see if it would be used for a gluten free diet.
Provided by LDSMom128
Categories Potato
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan or pot, bring the water to boil and add the milk, butter, sugar, and salt. When the milk has come to a boil, add the potato flakes and stir until smooth. Pour the potatoes into a large bowl and refrigerate.
- When ready to make the lefse, take out 2 cups of potatoes at a time and add 1 to 1 1/2 cups of flour and stir until it becomes a workable dough. Flour a counter surface and roll the dough out as thin as possible. Cut individual slices with the a round cookie cutter, or the top of a medium sized glass.
- Add about 1 tsp oil to a skillet pan and cook the lefse for about 3-5 minutes, or when brown blisters start to form on the top. Flip and cook for another 3-5 minutes.
- Continue to cook the individual slices until the potato dough is gone. You may be able to cook several lefse at a time if you have a large enough skillet, if not cook one at a time. Any leftover cooked lefse may be refrigerate and used for about 3-5 more days.
LEFSE
These Norwegian Potato Pancakes can either be served for breakfast of dessert. The potatoes have to be mashed and cooled so do this ahead of time. (not included in time to make)
Provided by LUv 2 BaKE
Categories Breakfast
Time 43m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Peel and Cook potatoes in boiling water till done; mash with a potato masher or electric mixer, till smooth.
- Measure out two cups of the mashed potato and set whatever you have left over aside (we will only be using 2 cups of potato for this recipe, you can season the left over mashed potato and have it for dinner! ).
- Combine mashed potatoes, milk, salt, sugar, and butter to it, then then mash together again until it's all blended.
- Put your finished mashed potatoes into a sealed container and chill in the fridge till cold (about 2 hours); The mashed potatoes must be cold and then will be slightly stiff.
- Measure out your 1 1/2 cups flour; add 1/2 cup of that flour to the mashed potatoes and stir to try to incorporate.
- Again, from that 2 cups, sprinkle flour on a flat surface to keep the lefse dough from sticking to the counter; Put the chunk of mashed, floured potatoes down into the middle of the floured area; Knead it for about ten minutes, gradually incorporating another half cup of flour; After it has a whole cup of flour in it, it will feel much doughier and nothing like mashed potatoes anymore.
- Seperate dough into 8 equal pieces, and roll each piece into a ball.
- Spread more flour out onto your surface - the best way to avoid sticking is to flip the dough over every time you take a roll on the rolling pin, sprinkle a little more flour under it, and then roll the other side.
- Always keep your rolling pin well floured, too; You want really thin pieces here, absolutely no thicker than your average flour tortilla, otherwise they won't cook all the way through and will taste a little doughy - They should work out to be about nine inches diameter.
- Once you have all eight pieces rolled out, heat up your frying pan or griddle and grease it slightly only if it isn't non-stick; Flip one of the uncooked lefse into the pan and quickly unfold any creases that might have happened with the spatula; only turn lefse once, and do it when you see air bubbles forming under the lefse.
- It won't need to cook for as long on the other side, but bubbles will form again (harder to see this time, careful not to leave it on too long and burn it!) you can just pick it up with the spatula and check underneath.
- Serve warm sprinkled with icing sugar and cinnamon or with some jam.
Nutrition Facts : Calories 222.6, Fat 3.3, SaturatedFat 1.9, Cholesterol 7.9, Sodium 325.8, Carbohydrate 43.2, Fiber 3.7, Sugar 2.2, Protein 5.3
SANDY'S LEFSE
My friend is half Swedish and half Norwegian and she grew up in North Dakota. This is her mom's recipe. Posted for ZWT3.
Provided by Jamilahs_Kitchen
Categories Breads
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Mix with wooden spoon.
- Form into balls and roll with rolling pin on floured surface.
- Bake on hot flat cast iron skillet, cook until desired brownness, turn over and cook on other side.
- When done place on absorbent towel and place towel on top until cool.
- When ready to eat spread butter and sprinkle with sugar and roll up and enjoy. You can place anything to your liking roll and eat.
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