Best The Lost Art Of Lefse Making Step By Step Recipes

THE LOST ART OF LEFSE MAKING (STEP-BY-STEP)

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.

SALLY'S NORWEGIAN LEFSE

Steps:

• Mix the first 4 ingredients together.
• Then add the flour, mixing thoroughly and adding a little extra flour if the dough seems too moist.
• If using a pancake griddle, divide dough into egg-sized balls(if using a large lefse grill, larger balls will be needed.).
• Chill the dough-balls for 30 minutes.
• Roll out each ball on a pastry cloth until very thin.
• Bake on a griddle or a lefse grill set at 400 - 500 degrees, until small brown spots appear on the surface. Then, turn and bake the other side until spots appear.
• Cover with a towel or waxed paper after baking, to keep soft.
• Serve buttered, and sprinkled with brown or granulated sugar.

NORWEGIAN LEFSE

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

NORWEGIAN LEFSE

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.