THE LOST ART OF LEFSE MAKING (STEP-BY-STEP)
This is a very traditional (and labor intensive) Lefse recipe from my town's "Lefse Lady" who made her famous Lefse in our small Norwegian town in ND. It is by Mrs. Marcus Schmidt from our town's Centennial cookbook. This is the lefse everyone in town would covet around Holiday season. I have dragged out my lefse skillet and tried it a couple times before, but never got it quite as good as hers (and it is quite a production!). I am sure it takes decades of learning to perfect. I have rewritten and reorganized it to be easier to follow with her special tips. This makes about 25-30 Lefse rounds.
Provided by Izzblizz
Categories Breads
Time P2DT2h
Yield 25-30 Lefse rounds
Number Of Ingredients 6
Steps:
- SPECIAL EQUIPMENT.
- Potato Ricer.
- Electric Lefse Pan (or substitute electric griddle or nonstick griddle).
- Lefse Stick (substitute long wooden handle of spoon or even better, an unused wooden paint can stirrer).
- Grooved Lefse Rolling Pin (regular pin can work).
- Canvas covering for your rolling pin is also desirable.
- INSTRUCTIONS:.
- Night before making lefse, peel, dice (1 inch pieces or so) and cook potatoes in boiling water until tender (about 20 minutes). Drain and return to still warm cooking pot over just turned off burner to allow potatoes to let off any extra steam so they don't have extra water.
- Rice potatoes with potato ricer over butter/margarine until you have added 8 cups riced. Add sugar, salt, and vegetable oil. Stir until everything is melted.
- Store mixture overnight in cool spot covered with paper towel.
- Next morning, rice the mixture again through your potato ricer into a large bowl. Divide riced mixture into two batches.
- Sift and mix one cup flour into one batch. Place the other in refrigerator until later.
- Divide the batch you have added the flour to into 1/4 C to 1/3 C patties (smaller amount is easier for beginner). Keep two or three patties out for rolling. Refrigerate the remaining patties on a cookie sheet (keeping them cool helps with rolling with as little flour as possible, the key to really thin lefse).
- Heat your Electric Lefse Pan or if using griddle to medium heat.
- Flour rolling pin and board (if possible cover them with canvas and then flour). Roll each pattie as thin as possible, using flour as needed to prevent sticking, but as little as possible. Turn over once when rolling, lightly flouring board again.
- Using your lefse stick, place stick on left end of lefse. Flip dough over stick and roll to right to roll up lefse on stick.
- Place it on right side of Lefse pan or griddle and unroll. Lefse will begin bubbling and lightly browning. The more "bubbling " the more tender it will be. Use stick again to turn over and cook other side.
- Remove lightly browned round from lefse pan or skillet with lefse stick, fold round into quarters and let cool on paper towels. Overlap each folded round slightly as you let cool to prevent edges from drying out.
- Once finished with first batch, Mix one cup flour into remaining riced mix and repeat as above.
- Let lefse cool completely before wrapping in plastic wrap and refrigerating or freezing in plastic bags.
- Spread with butter, sprinkle with sugar, and warm slightly in microwave to eat in the traditional way.
Nutrition Facts : Calories 148.6, Fat 6, SaturatedFat 3.6, Cholesterol 14.6, Sodium 181.9, Carbohydrate 21.4, Fiber 1.5, Sugar 1.9, Protein 2.6
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.
LEFSE
Lefse is a traditional soft Norwegian flatbread made out of potatoes and cooked on a griddle. I like it with butter and cinnamon-sugar, or use it to roll up lutefisk and mashed potatoes in. My grandfather emigrated here from Norway when he was small, and I am enamored with all things Norwegian!
Provided by Viking Knitter
Categories Breads
Time P1DT20m
Yield 10-12 pieces
Number Of Ingredients 5
Steps:
- peel, wash, and dry the potatoes.
- grate them using a hand grater or a food processor.
- add the milk, salt, flour and mix well.
- cover with a damp towel and let sit overnight.
- the next day: on a flour covered board, roll out dough very thin.
- Cut it into 6" round circles.
- transfer to heated non-stick griddle or skillet one at a time and lightly cook on each side until it gets little brown spots.
- wrap in warm towel until ready to serve.
LEFSE- NORWEGIAN FLAT BREAD
This is the best Lefse you will ever taste! I have such wonderful memories of learning how to make lefse at my Aunt Gwen's. She makes this with authentic, hand made Norwegian rolling pins and lefse sticks made by her father and handed down to her by her mother. Do not fear though! Lefse can be made with regular kitchen equipment like a rolling pin and thin spatula. Traditionally this is served warm with butter or for a treat with cinnamon, sugar or jam. My family always enjoys their lefse with Lutefisk on Christmas Eve. I hate Lutefisk but LOVE lefse! Here is a great site with step by step pictures and instructions http://www.britta.com/smorgabritta/lefse/index.html. OR BETTER YET here is a video I found on the web that will explain the process much better. http://www.youtube.com/watch?v=VTmUuSoZShY *NOTE:* If making more than one batch make sure to keep them separate. ONLY MIX ONE BATCH AT A TIME as mixture will become too sticky to work with. Time does not include cooling and resting time.
Provided by Mamas Kitchen Hope
Categories Breads
Time 1h
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Peel and cut potatoes. Boil in well salted water until soft. Use more salt than you normally would. You do not want to add salt once they are cooked as it will not dissolve as well.
- Drain well and return to pot. Steam for a few minutes to ensure all water has been evaporated.
- Measure out 4 cups of potatoes, packed well. Rice potatoes now while potatoes are still hot. You may have potatoes left over.
- Place riced potatoes in a plastic bowl with a good sealing lid. Add butter and milk and mash with a HAND masher. Do NOT use an electric mixer as it will get sticky.
- Allow to cool on the counter until potatoes are at room temperature then place several paper towels on top, seal tightly with the lid and place in the refrigerator overnight.
- Next day: Much easier to work with. Mix in flour and sugar and form into small balls. Now roll them out thin and flat using a rolling pin, preferably one with grooves and covered with a sock. You can just cut an old CLEAN sock and slide it over the rolling pin.
- Using a lefse stick or a long flat stick or long thin spatula roll the raw lefse around the stick and then unroll onto a HOT griddle (450 degrees) Flip once the first side starts to form bubbles and is lightly browned or freckled. Cook other side just until lightly browned.
- Using stick again remove lefse from griddle to a towel and place a towel on top to keep them warm and pliable.
- Eat warm or store in the refrigerator in a well sealed container lined with more paper towels. Can also be frozen with waxed paper between each lefse.
Nutrition Facts : Calories 76.3, Fat 1.9, SaturatedFat 1.2, Cholesterol 5, Sodium 19.7, Carbohydrate 13.2, Fiber 1.2, Sugar 0.7, Protein 1.7
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