Swedish Lefse Recipes

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:

• When potatoes are cool enough to handle, add salt and butter; mash.
• Chill.
• Mix baking powder with a small amount of flour and add to potatoes.
• Add enough flour so that the dough can be rolled very thinly on a floured board.
• Roll only a small portion at a time.
• Cut into quarters and bake on a hot (400F), lightly greased griddle, browning lightly on both sides.

Steps:

• Mix together first 7 ingredients, then add flour until you have a stiff dough. Using a corrugated rolling pin, roll out dough into 8-inch circles that are 1/8 to 1/4-inch thick. Place circles, 1 at a time, in lefse pan or heavy frying pan. Cook for about 3 minutes per side, or until cooked through.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

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 dry ingredients together.
• Add the sour cream.
• Dough will be really stiff.
• Let stand 1 to 2 hours.
• Roll out on cloth covered board, with lefse rolling pin (very thin and rolled in graham flour).
• Bake on ungreased cookies sheets in 350 degree oven until lightly browned (5 minutes).

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.