Directions: |
Directions:The most important ingredient is the potatoes. After selecting your potatoes (about 10 lb to make about 3dz lefse) peel, cook and rice. Let cool and refrigerate overnight if possible.
You will need a canvas like or heavy cotton pastry sheet, rolling pin with pastry sock on it. Lefse stick for turning, an electric griddle turned up 450-500. Let heat up before mixing dough. Take 3 cups riced potatoes, shape into 10-12 balls. Do not over mix. Sprinkle flour on pastry sheet and work enough in with your hand so dough will not stick. It is important to get a good flour bed on the sheet. Also flour sock covered rolling pin. Sprinkle more flour on pastry sheet. Don't work this in- place ball of dough on top and dust with flour. Now roll out dough as you would a pie crust, but with a much lighter touch. Remember this is mashed potatoes with just enough flour to hold them together. Do not turn over on pastry sheet. When you have Lefse rolled out as thin as possible and able to read through it(add more flour to top and sock as needed to keep from sticking) take Lefse stick and lay it lightly on top of corner of Lefse, making sure end of stick is resting on sheet and you will have clearance. Take spatula or finger and flip end onto stick and roll up. Set over grill and unroll, resting edge of stick on edge of grill.If any sticks to pastry sheet lift gently with a spatula. Work flour into pastry sheet where stuck. Peek to see if underside has brown spots to your liking. Use Lefse stick as a spatula to turn Lefse to other side. Flip only one time. Lift stick under to lift off. Lay lefse on a pie cooling rack and dust off flour. Immediately put between layers of kitchen towels and bath towels, so cools slowly. Repeat above instructions quickly. After Lefse has cooled between towels fold each into quarters, wrap in plastic wrap then into plastic bags and freeze. |
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