Set grill at 400°F. Following these small details can make a big difference in your lefse-making process! Take a ball one at a time and roll out very thin on a lightly floured pastry cloth. Be sure the aluminum foil is wrapped tightly around the lefse on all sides. There are many different recipes for lefse but they all have the basic ingredients of potatoes, butter, cream or milk, and flour. It is enjoyed in many ways. The griddle should have a temperature of 200°C (400°F). Refrigerate until ready to cook. Divide dough into smaller portions. If the lefse dries out, sprinkle a cotton dish towel lightly with water and wrap the lefse in it and place in a plastic bag. Lefse Recipe-Real Potatoes | Lefse Recipe-Instant Potatoes, Preparing Potates | Mixing Dough | Rolling Out Lefse | Frying Lefse. My grandma didn’t pull any punches when teaching me how to roll and cook lefse, and I attempt the same. Upon removal from griddle, fold lefse into quarters. One person rolls the dough and transfers to the griddle; the other person cooks the lefse and transfers to cooling area. The flour mixes into the dough much easier when using the Bosch Kitchen Machine. If the edges are thinner they will be crispy and slightly burned. Traditionally it is buttered, sprinkled with sugar, and then rolled up and eaten as a sweet treat, or it is just spread with butter and rolled up to be eaten in accompaniment with some type of savory food, such as meat and vegetables. Reduce flour by 1/4 to 1/2 cup. Pull a couple lefse patties out of the fridge — I only pull out a couple of patties at a time so the dough stays nice and cold. The grill has a temperature control gauge that allows the unit to heat up to 500°F, which many recipes call for the lefse to be fried at 400°F to 500°F. Rub the rolling pin with flour to help prevent the dough from sticking while rolling. Add the 1 tablespoon of sugar and 1/2 tablespoon of remaining salt. The lefse can be stored in the freezer for up to 6 months. The non-stick surface may make it more difficult to handle the lefse because the lefse will have a tendency to slip around more, making it hard to get under it properly when trying to turn it. Expell the air out of the bag before sealing. Copyright © 2007 - 2020 by 1MPages.com. Dough ball is not smooth or round before flattening. For more cooking other than lefse, the scales tip towards the non-stick coated model. It helps to flour the rolling surface thoroughly, and keep it floured. About this time, you can start preheating your lefse grill to 500F. Repeat this process in the same manner for the second batch. Rub plenty of the flour in. Check at 5 minute intervals because cooking time will vary depending on type, size and quantity of potatoes being cooked. Use a lefse rolling pin and roll out the lefse balls until they are thin. Finished dough texture should be slightly sticky, but smooth and elastic. Because it is flat, without any sides, it makes it easier to turn the lefse when frying it. Blowing with. Don't overcook or lefse will be too dry! Set aside while heating the water, butter, and Half & Half. Ideally, you should never wad up and re-roll your lefse, although that's probably not a realistic expectation if you've never made lefse. While the potatoes are still warm, add softened butter, cream, sugar, and salt. 5 1/2 to 6 pounds will be better, as this allows for skin peeling and dark spot removal. Mix the above ingredients in two batches. Flour the rolling pin. Stay tuned. Why Is My Lefse Rubbery? The equipment needed for making lefse is shown below. The potato ricer forces the potatoes through small holes in the ricer, which is a good way to eliminate any lumps in the potatoes. Cook until browned as desired. Refrigerate no less than 10 to 12 hours, preferably overnight. Use high-starch low-moisture potatoes, like Idaho Bakers. Continue the lefse making process in the same manner as instructed above for lefse made with real potatoes, starting with mixing in the flour. Bethany Heritage griddles (the most popular lefse griddle) now come in two models; the original 730, and the 735 with non-stick finish. Remove any dough stuck to it. Use a soft dry cloth, folded into several layers to protect from the heat. I tried to learn too but it was much harder than I expected. If using an adjustable ricer, mash once with largest openings, then a second time with smallest openings. Prep your pastry board by spreading out about 1/4 cup of flour into a circle just a bit bigger than the sheet of lefse you intend to roll. To roll out the Lefse: Before cooking, turn on your special griddle (Bethany is the brand we used – see equipment needed section), place a bowl with extra flour for dusting near your pastry board that has been prepared with that pie-cloth cover, and make sure you have ample clean, cotton cloth kitchen towels near the griddle in which to place the cooked lefse. Try to keep the lefse as circular as possible. Apron – Roll Out The Lefse $ 25.00. Cut log-shaped dough into pieces and roll into balls. One thing you may want to watch is to roll out the dough evenly at least 1/8-inch thick. For mostly lefse-making, user reviews seem to lean towards the original rather than coated surface. Put in refrigerator. Flip the lefse over and use the lefse stick to unfold. A spatula or dough scraper makes this process easiest. It is recommended by the manufacturer to only operate the grill for 1 1/2 to 2 hours per use. A square-cut knobbed lefse rolling pin (such as. Anyway, we ate a lot of lefse that weekend (my favorite is plain topped with butter and honey). By teaching them, they will continue this wonderful Norwegian tradition with their families! Repeat with the second half of the potatoes. An electric mixer can also be used to mash the potatoes. All’s well that ends well. A grooved rolling pin works well for rolling the dough out nice and thin. Quantity of flour added to the dough varies greatly from batch to batch, and person to person. Note: you will need a potato ricer to prepare this recipe. I have this bookmarked for next year. Add cold water, 2" - 3" over potatoes, and bring to boil. Then gently remove the potatoe pieces and start ricing them while they are still warm. The wider, thinner sticks work better than the narrower thicker sticks. Cooled lefse -- seal and store in air-tight containers, ziplock bags, or a good plastic wrap. ", "Very good article, I would like to try this someday. Every culture has its flat bread, and for Norwegians, it is lefse. Adjust time to 20 minutes. Be sure to protect the surface that the lefse grill is setting on because the grill gets very hot. When cooking lefse, the stick tends to get flour and dough stuck to it, especially at the tip. While potatoes are still warm, use a potato ricer to mash them completely. If you do not have access to a lefse turning stick, a utensil such as a pancake turner could be used but it will be more difficult to handle and turn the thin lefse without tearing the dough when using this type of tool. Making lefse was a family tradition during my early years. Cut out any black spots. Roll out similar to rolling out pie crust. When you are ready to “roll” with making the lefse, add 1 1/4 to 1 1/2 cups of flour to the potato mixture. It has a thin tapered edge which makes it easy to slide under the lefse when lifting to transport to the grill and for flipping it over when cooking it. Cook only at a low boil so potatoes don't fall apart. It is traditionally served during Thanksgiving and Christmas but can be enjoyed anytime of the year. Place the remaining batches back in the refrigerator until ready to use. Lefse Equipment | Lefse Recipes | Lefse Storage | Lefse Tips. If kept in ziplock freezer bags, they can be kept in freezer for 6 months or longer. Dough sticking to mat or pin when rolling. Gwen gives a quick demonstration on rolling a lefse pattie into a sheet that ... Find out why Close. Butter the lefse with melted butter and a pastry brush to get an even coating. I found that by stacking the cooked lefse in-between damp dish towels as each piece comes off the grill, I … Alternating the folded edges will allow a little air circulation to help prevent moisture build up. Roll each portion into a log-shaped roll, 2" in diameter. Sifting the flour will help create a smoother dough. Weigh the peeled potatoes so there are 5 pounds. Large amount of water squeezes out when ricing the potatoes. Roll each portion into a log-shaped roll, 2" in diameter. If needed, use a lefse stick to flip dough over and reflour one or more times during the rolling process. Remove one batch and place in a mixing bowl. Roll up each quarter piece for serving. The stick is generally about 24" long. If the pastry cloth has oil or grease spots, it should be washed in hot water to rid it of these stain because they can become rancid after a period of time. Lefse experts recommend ricing the cooked potatoes, but my mother always mashed the potatoes. I actually watched my roommate's mom make lefse, the griddles she used were the largest I had ever seen and watching her roll out that dough was really interesting. Cookie sheet, and keep in how to roll out lefse refrigerator for approximately a week wait to dive..: be careful not to cut the flat piece then a second time with smaller opening on side! 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