Norwegianlefse Recipes

Steps:

• In a large mixing bowl mix potatoes, milk, butter, salt and 3/4 cup of flour.
• Kneed briefly on lightly floured board, adding flour to make the
• dough non-sticky.
• Divide dough into 12 equal balls; roll each on lightly floured
• board into a circle paper thin.
• Lightly oil a heavy skillet or crepe pan; set over medium heat.
• Cook one at a time, until lightly browned, about one minute on
• each side.
• Stack on a plate with a paper towel in between each one.
• Freeze leftovers, and thaw throughout the year and enjoy a favorite anytime.

Steps:

• 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 walnut size balls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness.
• Cook on a hot (400 degree F/200 C) griddle until bubbles form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve.

Steps:

• Heat cream and shortening until shortening is melted. Cool and then add to riced potatoes. Sift flour, sugar and salt and add to potato mixture. Take a piece of dough as for pie crust (I use a piece a little smaller than a tennis ball), Roll the dough in a circle on a floured cloth rolling as thin as possible.
• Using a lefsa turner (a long thin stick) to lift the rolled lefsa dough, bake on top of a lefsa or pancake griddle that is pre-heated to 425 degrees F. Bake until light brown on both sides. Serve warm or cooled spread with butter and sugar and rolled up.
• Cut into one-fourths, for serving.

Steps:

• Peel and cook potatoes until well done. Then, mash cooked potatoes while still hot, and add lard, butter, salt, and cream. Mix ingredients together until smooth. After potato mix has cooled down, add flour and mix with hands (if dough feels too soft, add flour or if dough feels too hard add cream.) Form dough into a long roll or a round ball about the size of a tennis ball. Place into the refrigerator.
• Heat griddle to 450 degrees F or more.
• Remove dough from refrigerator, and roll onto well-floured cutting board until thin. Use a lefse stick or a long spatula to move the dough to the griddle. Watch closely, and when the sheet is bubbly all over, flip over and cook the other side. You may turn more then once to get the correct browning. Place the cooked lefse on a cloth and cover with another cloth. Add lefse in stacks of 6 and turn over after 6th one has been placed on top. When finished let cool before packaging.
• Serve with brown or regular sugar or butter. Add a thin slice of meat instead of sugar or butter for something different.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line an oven-safe skillet or baking pan with aluminum foil.
• Poke the potato skin all over with a knife and place on the prepared pan.
• Roast in the preheated oven until very tender and easily pierced with a knife, about 1 hour. Let sit until cool enough to handle but still very warm.
• Scoop potato flesh out into a bowl. Mash smooth with the back of a spatula until there are no lumps left. You can also use a potato ricer. Add the butter and mix until it disappears. Add the salt, sugar, and cream; mix until smooth. Cover and refrigerate until chilled, about 2 hours.
• Mix in flour in several additions until the dough is able to be kneaded by hand. Add enough flour to form a soft, but not too sticky, dough. You need to be able to roll it out fairly thin without it falling apart.
• Wrap dough with plastic and refrigerate until chilled, about 1 hour.
• Divide dough into 8 portions. Dust each with flour and roll out onto a well-floured kitchen towel to 1/8-inch thick, or thinner.
• Heat a very lightly buttered nonstick pan over medium-high heat. Cook the lefse in the hot pan, poking the surface lightly with a fork, until golden brown blisters form, 2 to 3 minutes per side. Stack on a plate as they're cooked and keep covered with a towel. Serve warm.

Steps:

• Mix the butter into the flour with your hands until crumbly.
• Then, mix in all remaining dry ingredients into the butter/flour mixture.
• Add the kefir milk. Work the mixture until you have a nice dough. It should be like a pie crust dough, not a bread dough.
• Take a ball of dough, about 150 grams in weight and roll with a pin until you have thin 50cm diameter circle. This means you will have a very thin circle when it's finished. You use a thin, 70cm long 2-3cm diameter rolling pin to roll the dough out. You must constantly reposition the piece on the work surface, rolling it up onto the pin on occasion and flipping it over and unrolling it to work the other side. It mustn't stick to the work surface so make sure there is a dusting of flour on the surface at all times. You can't work the dough too much or it will absorb the flour and become stiff and unusable. It's a bit of an art to get it right and you'll need to practice.
• Bake the dough on a special electric frying pan (called a "takke" in Norwegian). It probably is the same pan used to bake Mexican tortillas. You cook it like a pancake, on both sides, until brown spots just begin to appear.
• When done, let the lefses cool.
• When you are ready to eat them, spray them (or dunk them) in water, drain quickly and let them rest a couple minutes on a towel. The excess water is absorbed by the towel and the remainder moistens the lefse.
• Kling filling: Mix all the ingredients together, slowly, a bit at a time until you have an even batter. :
• Spread onto the lefse and roll up/fold together.