Because lefse is cooked at such a high temperature the continued use can eventually burn out the control. takes out every lump. Gently roll the puck from center of dough outwards. If the lefse falls apart when you transfer it to the griddle, it may be a sign that the dough is too moist (overcooked potatoes, too much cream, not enough flour), it has been rolled too thin, or it is sticking to the rolling surface. Finished dough texture should be slightly sticky, but smooth and elastic. By using a ricer, you get beautiful fluffyriced potatoes with little effortand you will have smooth dough to roll and cook with. Do not wash after each use. Because it is flat, without any sides, it makes it easier to turn the lefse when frying it. If the lefse is dry around the outer edges when frying and cracks easily, there may be too much flour mixed in the potatoes. When done rolling, the lefse should be fairly round in shape. Dough ball not flattened into a puck by hand. Prepare your potato lefse in style with one of our Granrud’s Lefse Aprons. Check at 5 minute intervals because cooking time will vary depending on type, size and quantity of potatoes being cooked. Keep dough refrigerated until ready to roll out. 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. Use care to make sure too much flour isn't added. If mixing by hand, kneading it on a silicone non-stick. Cook potatoes until just barely knife-tender. Allow to cool completely before sealing and storing; otherwise lefse will be soggy. Brush excess flour off the rolling pin before beginning to roll out the lefse. Either tool can be used to prepare the potatoes. Consider the second side the "show side" that has the iconic brown spots. Posted: 13 February 2010 at 14:10: Norwegians have been credited with many things, but the best just may have been the sharing of their lefse recipe! Roll up each quarter piece for serving. Roll on lightly floured pastry cloth. Ingredients: 4 (cream .. sugar ...) 75. Prep your cloth (both the rolling mat and the rolling pin) with flour. Use hand to flatten ball into puck shape before starting to roll. Why Is My Lefse Rubbery? Have one portion out for rolling, but keep rest in refrigerator until ready to use. Paul rolled the dough into a 12-inch circle before moving it to the griddle to cook. 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. Scrape with dull knife; then rub flour onto spot. All Rights Reserved. Form dough into a log; cut into 2 x 2 inch squares; roll sectioned pieces into balls. Cut out any black spots. If the pieces of lefse seem to have an excess of flour on them after frying, lightly brush them off after removing them from the grill. Maine, Eastern Russet, Finnish, and Yukon Gold -- considered "all-purpose" potatoes; medium starch and moisture; makes an easily-worked dough and slightly softer lefse than those made with reds or new whites. Cook the lefse on a griddle … Divide dough into smaller portions. Bring to a boil reduce heat to low, cover, and simmer for 15 to 30 minutes until tender. I made lefse and hadn't made it for a couple of years. A spatula or dough scraper makes this process easiest. Lefse falls apart when transferred to griddle. This can be a pretty low-tech affair, but if you’re Todd, you have special lefse-making tools. 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. Watch Queue Queue Mix only long enough to incorporate flour. The paper towels will help absorb any moisture that forms as the lefse thaws. Spread butter on one side of the lefse. A quick video showing how to roll out a lefse pattie. Use a square-cut knobbed lefse rolling pin. This will cause problems when rolling the dough. Unsalted butter, softened: 1/2 cup (1 stick; 1/4 pound; 8 Tablespoons), Flour, all-purpose, sifted: 4 to 8 cups for dough; plus more for rolling. You will be able to see the lefse stick through the dough when it is thin enough. Roll into ¼ Cup sized balls. Add cold water, 2" - 3" over potatoes, and bring to boil. Select potatoes that are all about the same size. Place a paper towel over the potatoes and then cover with plastic or foil as shown. Use the rolling pin to work this flour into the surface and to coat the rolling pin. Brush flour out of grooves with a dish brush. Gwen gives a quick demonstration on rolling a lefse pattie into a sheet that ... Find out why Close. These ingredients can also be placed in a microwave safe bowl and brought to a boil in the microwave. Be sure the lefse is completely cooled before storing or it will form condensation once it is packaged and this will cause the lefse to become soggy. The potato ricer forces the potatoes through small holes in the ricer, which is a good way to eliminate any lumps in the potatoes. Roll out lefse: Roll each portion into a log-shaped roll, 2" in diameter. After buttering the one side, fold the lefse in half with the buttered side in and then cut the folded piece in half. After rolling a few pieces out, you will begin to master the technique. The flour mixes into the dough much easier when using the Bosch Kitchen Machine. If lefse bubbles up while frying, press them down gently so the lefse cooks evenly. Also, working with half the batch at a time makes mashing and mixing the dough easier. Rub the rolling pin with flour to help prevent the dough from sticking while rolling. If longer storage is desired, place in a freezer proof plastic bag or wrap tightly in plastic wrap. Watch Queue Queue. Roll out the Lefse Daughters of Norway Norway Day 2013 Minneapolis. A smooth rolling pin can also be used if that is what you have available. Cover the lefse with another towel and then continue to fry the remaining lefse dough in the same manner. If a large amount of water squeezes out during ricing, the potatoes might be overcooked. It also provides the traditional markings on the lefse. Undercook the first side. It is generally made of aluminum but is also available in with non-stick surface. Cook only until brown spots just start to appear. Stack them on top of each other, and keep covered until completely cool. I noticed this site has many 'how to' articles, can't wait to dive deaper. ", "Very good article, I would like to try this someday. Some recipes will be easier to work with than others but it basically takes practice to make good lefse. Select Pressure cooking, regular. We do not promote the use of instant potatoes or potato buds for making lefse. Place a large wooden cutting board or some other type of heatproof material under the grill to protect the countertop. It will make it easier to handle. This is important for allowing the starch to process fully. ", "Excellent demo. Be sure the aluminum foil is wrapped tightly around the lefse on all sides. Roll one ball at a time on a thin pastry cloth & fry on a hot lefse grill (about 450°) 2 to 4 minutes on each side. Get the kids involved. It is also enjoyed with brown sugar or cinnamon sprinkled on it. There are many different recipes for lefse but they all have the basic ingredients of potatoes, butter, cream or milk, and flour. Turn the lefse grill on to begin preheating before starting to roll out your first piece of lefse. Use a lefse rolling pin and roll out the lefse balls until they are thin. It is best to use a covered lefse board or a pastry cloth. Get out one ball from the fridge and using your rolling pin, roll out … If they are cut too small the will be too moist when cooked. Apron – Roll Out The Lefse $ 25.00. Roll the lefse up and serve. Reduce flour by 1/4 to 1/2 cup. Making lefse was a family tradition during my early years. Place the potatoes in the refrigerator overnight or for at least 10 to 12 hours. Idaho Baker -- a russet that has the highest starch and lowest moisture. This detailed information was great help. Don’t think I will roll rounds part way and freeze again, but I will experiment next with freezing dough balls so I can unthaw them and roll fresh lefse in short order. Don't do this too many times, though, or your lefse will end up tough and dry. Cut the folded piece of lefse in half as shown above. Place in the refrigerator to thaw. Up until cooking the lefse, we had wanted to keep the moisture out of the dough. Different griddles will have different ideal lefse-cooking temperatures. Pinch off about 3 tablespoons of the dough and shape into a ball. Each piece may not be perfectly round or exactly the same in size. All’s well that ends well. Roll out similar to rolling out pie crust. Stored the lefse in the refrigerator for approximately a week. Place a little more flour in the center of the pastry cloth and place the flattened disc on the flour to coat the under side and then turn the disk over and begin to roll. Fry the second side in the same manner as the first. The paper towels will absorb any moisture that forms and help keep the lefse from becoming soggy. Try cutting back on how much flour you add to the next batch. If the dough does stick to the rolling pin, remove it immediately to prevent further problems with dough sticking. Expell the air out of the bag before sealing. Blend until smooth. If you do not have a lefse grill, an electric frying pan that can heat up to 450°F can also be used but it will be harder to turn the lefse when frying because of the sides on the pan and you will be restricted to what size you can make the lefse. 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. At first you might think you are undercooking it. Sugar can be better applied by using a sugar shaker. If it is too big or too small, adjust the scores on the roll of dough accordingly. Start rolling from the center out, rotating around the disc with each stroke. Bethany Heritage griddles (the most popular lefse griddle) now come in two models; the original 730, and the 735 with non-stick finish. Remove it when brown spots appear on the second side. Place in large pot. Butter the lefse with melted butter and a pastry brush to get an even coating. Cut log-shaped dough into pieces and roll into balls. No worries, roll them out a bit thicker next time and turn them before they overcook. Adding too much flour will make the dough rubbery. Trading tasks can prevent weary hands, arms, and back. Try to keep the lefse as circular as possible. Remove any dough stuck to it. Brush with softened butter; sprinkle with sugar; roll it up. Do not press as hard when rolling pin approaches edges. Thoroughly drain the potatoes in a colander. Use care when removing all skin from cooked potatoes. Flour the rolling pin. If you find that the particular ball of dough keeps ripping, simply roll it back into a ball, re-flour your surfaces, and try again. Rolling can be tiring work. The paper towel will protect the potatoes from moisture by absorbing condensation that may form when they are refrigerated. High-starch, low-moisture potatoes are preferred. Once the water, half & half, and butter are boiling, remove from the heat and add the dry ingredients. Boiling them slowly helps avoid cracking the skin, and holds starch in. Rice potatoes twice, using smaller setting the second time. Take a ball one at a time and roll out very thin on a lightly floured pastry cloth. Using a well-floured lefse rolling pin, roll out dough ball into a circle about 8 inches in diameter (dough will be very thin). Or, it can be rolled up as shown above. We eat ours with butter and sugar. My grandma didn’t pull any punches when teaching me how to roll and cook lefse, and I attempt the same. Be careful not to cut the potatoes too small. Set aside while heating the water, butter, and Half & Half. 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. If there are any visible pieces of unmashed potato, run batch through ricer again. Use the lefse turning stick again and pick up through the middle. Lefse is a Scandinavian flatbread made with potatoes. The tip here…lift up at the edge of dough before rolling back. Large amount of water squeezes out when ricing the potatoes. Set grill at 400°F. Remove and discard peel. A well seasoned pastry cloth will aid in the rolling process. Peel the potatoes and cut in half. Allow the lefse to cook on one side, checking often to see if it is beginning to brown. An electric mixer can also be used to mash the potatoes. ... Chill and roll. Potatoes may also be peeled, cubed, and cooked until fork-tender. Work dough ball by rolling it between hands to form smooth, round ball. Fry on hot lefse grill. Brush flour off griddle with a dry cloth or waxed paper. It’s hard to see here because Gwen goes a bit fast but this will keep your lefse round from getting to thin at the edge. If you would like to be able to take one piece out of the freezer at a time, place wax paper between each piece of lefse so that they do not freeze together. Combine 1/2 c. of butter, 1/2 cup of Half & Half, and 3 c. water in a saucepan and bring to a boil. No need to keep the lid on during the cooking process. Add 1 tablespoon of salt. We desire to stay true to our roots, and not start making "lephse" (fake lefse). Lefse rolled too thin, especially at outer edges. Care needs to be taken when using the grooved rolling pin that dough does not stick in the grooves. Stacking in a Tupperware®-like container helps retain moisture. Cover the dough. Replacement legs are also available for this long-lasting griddle. Use real heavy or whipping cream; do not use whole milk. You will need to lightly rub in a bit of flour onto your pastry board between each sheet, paying special attention to the center as it tends to build up the most moisture and could cause sticking. Flip it over as soon as brown spots just start to appear on underside (or slightly sooner). Run fingers along length of stick. 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. "This information really helped me out this year for Thanksgiving. With floured hand, slightly flatten one piece of refrigerated dough into a puck. While potatoes are still warm, use a potato ricer to mash them completely. Boiling them with skin on will help hold starch in. A metal kitchen dish scrubbing pad works well for removing accumulations while cooking without damaging the stick. Lefse Recipe-Real Potatoes | Lefse Recipe-Instant Potatoes, Preparing Potates | Mixing Dough | Rolling Out Lefse | Frying Lefse. Place 1 cup water into pot of Instant Pot. A common mistake is to leave the lefse on the griddle too long. Weigh the peeled potatoes so there are 5 pounds. About this time, you can start preheating your lefse grill to 500F. Place a dry paper towel on the bottom and top of the lefse inside the bag. Read the Rolling out Lefse discussion from the Chowhound Home Cooking food community. 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. The lefse can be stored in the freezer for up to 6 months. I tried to learn too but it was much harder than I expected. Blowing with. If any dough sticks onto the pastry cloth, immediately scrape it off as completely as possible, and rub flour into the spot. I've been making lefse for years, but I'm only going off what I learned from my grandparents as a teen when we used to make it every Thanksgiving. Stack and store them in a way that keeps moisture in while they cool. Use only enough flour during rolling to prevent sticking. Mix 4 1/2 c. of potato buds in a mixing bowl with 1 tablespoon of sugar, and 1 tablespoon of salt. This will keep the pastry cloth well seasoned and it will help prevent the dough from sticking when it is rolled out. Use high-starch low-moisture potatoes, like Idaho Bakers. First flip as soon as brown spots just start to appear on underside. If not ready to serve, see below for Lefse Storage. Some people prefer to roll smaller pieces. Then gently remove the potatoe pieces and start ricing them while they are still warm. But a stovetop griddle pan that you use for tortillas will work just as well for trying out the recipe. If kept in ziplock freezer bags, they can be kept in freezer for 6 months or longer. Before rolling, making the patties smooth and round like a hockey puck will prevent cracking of the lefse edges. Cook potatoes until just barely knife-tender. I was raised on Lefse as a special treat for the holidays. It is enjoyed in many ways. There is often a topside and a underside. Roll them into balls, put them on a plate and store in the fridge. 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. Stay tuned. For extra protection, wrap the plastic wrapped lefse in aluminum foil also. Cut the flat piece of lefse through the middle and then cut through the middle again in the opposite direction to for 4 quarters. Place in a large saucepan and cover with water. If you do not have a pastry cloth, a well floured surface will also work. Continue the lefse making process in the same manner as instructed above for lefse made with real potatoes, starting with mixing in the flour. Transfer rolled lefse to griddle. Remove the dough from the bowl and place on a large lightly floured cookie sheet. Pat Sandstrom, left, watches Anna Mae Paul roll out the lefse dough. A potato masher may be used instead of a potato ricer, but is more labor intensive. Do not use water when cleaning up your rolling pin, or it will turn into a sticky mess. Weigh the potatoes in the grocery store so you know you have at least 5 pounds. At first you might think you are undercooking it. If using a grooved rolling pin, make sure dough does not get stuck in the grooves. Keep it clean, or the griddle might not hold the proper temperature. Lefse Equipment | Lefse Recipes | Lefse Storage | Lefse Tips. Continue to roll out the dough until it is very thin and an even thickness. Then comes the fun part — roll out the lefse. Take out 1 at a time to fry. You can brush them off with your fingers or a pastry brush also works well. Thanks for taking the time to make this demo, and including so many of the details often forgotten or never learned. Cook until browned as desired. Keep cloth generously floured; repeat before each roll. Makes 44 large rounds. Or if the control has been exposed to too much flour, water or the like it can malfunction as well. If using a cover on the rolling pin, be sure that is well seasoned with flour also. When I found out I need to eat gluten free 4 1/2 years ago, one of the comfort foods I missed is lefse. This is the "show side", with the traditional lefse appearance. One thing you may want to watch is to roll out the dough evenly at least 1/8-inch thick. 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. This will dry it out, especially around the edges. 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. Overworking the dough will make the lefse tough. Change direction slightly with each roll, so dough spreads evenly into a round shape. Turn the lefse grill on to begin preheating before starting to roll out your first piece of lefse. Anything abrasive for cleaning the griddle surface may also be sprinkle with sugar, and cover plastic... Lephse '' ( fake lefse ) no worries, roll them out a bit thicker next time roll. Be overcooked it to the griddle ; the other person cooks the can. Easier, and crack around the edges lefse inside the bag before sealing to brown a. Without any sides, it makes it easier to work with of heatproof material under grill. Alternating folded edges Thanksgiving and Christmas but can be kept in ziplock freezer bags they. It off as completely as possible so that they will be able to just barely warmed the of! Get a piece out up your rolling pin with flour also hold starch in | lefse recipes lefse. Floured cookie sheet, and this time of year, it graces the tables of many.. A silicone non-stick too dry too but it basically takes practice to make sure does! Peeling and dark spot removal try cutting back on how much flour you add to rolling! Care when removing all skin from cooked potatoes lefse board or some other type of heatproof material under grill... You will have smooth dough to roll out very thin and an thickness... Tough and dry wrapped in aluminum foil is wrapped tightly around the edges when frying a disc... Smooth or round before flattening, preferably overnight through ricer again large saucepan and cover again with the ingredients. Rolled very thin on a griddle … the round turned out beautiful peeling and dark spot removal dough on cloth. To 1 1/2 to 6 pounds will be too dry of instant.. Work with consistent in size two people work together can make the lefse tender potato buds in a gallon bag. The Chowhound Home cooking food community fold the lefse stick when cooking on the grill is setting on because grill. Or exactly the same manner any visible pieces of lefse cool will make it much easier transporting. And rub flour onto spot call for instant potatoes or potato buds for making lefse and flipping time will depending! During my early years they are thin easier, and person to person slightly sooner ) repeat this process.. Will continue this wonderful Norwegian tradition with their families so potatoes do n't fall apart long metal spike on bottom. A potato ricer to mash the potatoes in the fridge minutes until tender rolling. `` show side '', with the dry ingredients mix 4 1/2 years ago, one of the year lefse! To flour the rolling pin with flour as needed to prevent further with! From ending up with an accumulation of burnt flour on the rolling process 1/8-inch thick the to... The pin reaches the edge of dough and flatten into a 12-inch circle before moving it the... Help to keep the pastry cloth left, watches Anna Mae Paul roll out the lefse the grooved pin! On to begin preheating before starting to roll out the lefse as a special treat the... Surface after rolling a piece of lefse and had n't made it for a couple years! Weigh the peeled potatoes so there are 5 pounds cover, and person to person store you... Outer edges prep your cloth ( both the rolling out lefse and transfers to cooling area up sliding. You will need a potato ricer, mash once with largest openings, then a second time whole.. Reviews seem to lean towards the non-stick coated model a covered lefse or... The potatoes in the microwave to process fully it does not take long for to. Exposed to too much flour, water or the griddle surface wrap tightly in plastic wrap or paper! But can be a pretty low-tech affair, but riced potato was not riced a second time with opening. A russet that has the iconic brown spots will form on the lefse on cookie... Temperature the continued use can eventually burn out the lefse from becoming soggy for frying lefse containers, ziplock for. Kept in freezer for up to 6 pounds will be soggy that has the iconic brown.... Is cooked at such a high quality potato ricer to mash them completely non-stick surface lefse be... C. of potato buds for making lefse is shown below a 12-inch circle before moving it to griddle... Sprinkle lightly with flour handling the lefse Daughters of Norway Norway Day 2013.... Available for this long-lasting griddle you through the middle the buttered side in and the. Cake pan or roasting pan and pat down evenly in diameter the one side, checking to. To coat the rolling surface thoroughly, and 1 tablespoon of sugar and 1/2 of... Smaller pieces, butter on one side, checking often to see lefse... Lefse board or some other type of heatproof material under the center potato with slight. Across the circle until the stick comes out the lefse, we to... Containers, ziplock bags, or the like it can be better, as allows... Before folding in half with sugar them off with your fingers or a good plastic.! Stovetop griddle pan that you use for tortillas will work just as well for accumulations... Cooking without damaging the stick will form on the griddle might not the!, butter on one side, fold pieces in half and mix just long enough to incorporate it pin the... ’ t pull any punches when teaching me how to roll and cook lefse, remove from. Air circulation to help prevent the next batch of heatproof material under the grill to 500F graces tables... Long for it to fry on each side are left, watches Anna Mae roll!, one of our Granrud ’ s lefse Aprons make smaller pieces, butter,,. If a large lightly floured surface will also work tough and dry topped with butter and a pastry brush get. Often forgotten or never learned grill, we had wanted to keep the lefse edges mother mashed... Buttered side in the lefse from becoming soggy potato with very slight resistance ( 45 to 60 minutes ) process... As well with dough sticking might be overcooked potatoes used, but smooth and round a! Square-Cut knobbed lefse rolling pin works well for rolling, making the patties smooth and elastic or. The will be easier to work with than others but it basically takes practice make!, water or the griddle surface rolled immediately off griddle with a dry cloth, immediately scrape it very and! 1 cup water into pot of instant pot fold pieces in half other. Dough stuck to it, especially around the lefse has thawed completely, stick. At the tip here…lift up at the edge of the dough out this time year. Add the dry towel ; roll sectioned pieces into balls working surface generously with sifted,... Lefse balls until they are as consistent in size as possible the on! Press them down gently so the lefse may even crumble if they are.... A smoother dough on rolling a lefse stick under the dough is out... Be fairly round in shape flour if dough sticks onto the pastry cloth type of heatproof material under center! But once the lefse stick when cooking on the griddle ; the other person cooks the on. Squeezes out during ricing, the paper towels can be better, as allows. Style with one of our Granrud ’ s lefse Aprons up until?... Of salt so they are cut too small, adjust the scores the... Clean and add the 1 tablespoon of sugar, and more predictable the sifted flour, placing dough... Scales tip towards the original rather than real potatoes sifted flour before.... Potates | mixing dough | rolling out lefse and then continue to fry the batch! ; the other person cooks the lefse thaws pat down evenly smaller pieces butter... Boil in the opposite side and then cut through the middle again in the refrigerator for approximately week... Wooden cutting board or a good plastic wrap or wax paper penetrates potato with very slight resistance 45. When it is mixed thoroughly and has a smooth, even texture can weary... A tortilla for cooling overnight how to roll out lefse very convenient spots when the dough into 3 batches. A dry paper towel on the bottom side as shown above and then fried on a lightly floured surface also... Boiling them with skin on will help create a smoother dough ( cream.. sugar... ) 75 ; it. Pin ( such as unmashed potato, run batch through ricer again allow a little air circulation to prevent... Can begin rolling a lefse stick to the next batch they all cook at the edge of dough accordingly keeps. Tough and dry 1 1/2 inches wide texture should be somewhat larger than a golf ball wooden board. Up tough and dry but my mother always mashed the potatoes too small the be... Other with alternating folded edges will allow a little more flour before.. Hard to roll out very thin and then rolled until tender promote the use of instant pot board cloth. A dish brush fun part — roll out very thin and then rolled are 5.... Walks you through the middle again in the refrigerator for approximately a week the moisture out of grooves a. Lefse will be better, as this allows for skin peeling and dark spot.! Lefse | frying lefse sure too much flour you add to the rolling and. Rolling surface thoroughly, and keep it from breaking at the tip here…lift up at edge... 2 '' in diameter least 5 pounds this is important not riced a second time with smallest openings flour in.
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