Lefse Recipe
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Category: |
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Ingredients: |
Ingredients: Potato mixture:
Use HUNGRY JACK instant flake potatoes. Prepare according to box directions. Divide into 3 cup portions. To each 3 cup portion ADD:
3 T. melted butter
1 tsp. sugar
½ tsp. salt
½ cup heavy cream
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Directions: |
Directions:Using God given utensils (hands) and blend very well. Cover with plastic wrap and refrigerate overnight. When ready to bake, add 1 cup flour to each 3 cup portion and work into potatoes. Again using your hands. You may need to add more flour, a small amount at a time. The less flour the better the finished product. I use ⅓ cup portions. Flour pastry cloth very well, rubbing into the pastry cloth. Place flour dipped potato on the pastry cloth and roll away into a circle. You will be adding small amounts of flour to keep dough from sticking. It takes a lot of practice for this. Roll into a thin round sheet. Using your lefse stick roll the dough and then place on lefse grill. Bake until dough starts to bubble. flip and brown.. Then cool.
COOLING PROCESS;
On a counter top, place a doubled up bath towel, then waxed paper and another towel. this makes for a tender lefse. Sounds like a lot of work, but you will find it's worth it |
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Personal
Notes: |
Personal
Notes: LEFSE TIPS:
1. Keep dough refrigerated until use. Always let your dough sit overnight.
2. If the dough sticks to your fingers while handling, add a little bit of flour. But remember, you're better off having less flour (and adding more slowly) than beginning with too much, because then "you're up the crick."
3. Use a rolling pin covered with a pastry sock to keep the dough from sticking to the pin.
4. Before rolling out each piece, lightly flour the pastry board to prevent sticking.
5. Set your lefse griddle at 475 degrees. the trick is you want to get it hot enough to bake quickly, but not to quickly. if it is too low, the edges burn. Burnt edges can also result from rolling the dough too thin.
6. Frequently wipe off the hot griddle--when flour starts collecting on the grill it hinders the cooking process.
7.After frying, be sure lefse is completely cooled before refrigeration.
8. Lefse rounds can also be put in the freezer. they usually keep up to six months
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