Directions: |
Directions:Boil potatoes in salted water until fork-tender. Drain well; rice potatoes. Measure 4 cups (lightly packed) in bowl (keep potatoes warm). Melt and blend in 1/4 cup butter, whipping cream, salt, sugar and flour and knead like bread dough 10 times. 1/3 cup lefse dough = 12 inch round lefse sheet. Measure potatoes and form into patties making sure edges are smooth to prevent cracking on sheet edges when rolling. Rest patties 5 minutes before rolling. Preheat lefse griddle to 500ºF. Preparation is key to success with rolling. Pastry boards have size guides to indicate sheeS sizes. Spread 1 cup of flour on pastry board into a circle bigger than the sheet of lefse being rolled. Lightly sprinkle flour on pastry board with flour dredger between each sheet, paying special attention to the center as it tends to build up the most moisture and cause sticking. Prep rolling pin by placing a cup of flour onto pastry board and rolling pin back and forth through the flour. Be sure to rub flour in on any missing spots. Place patty down, starting at center, gently roll forward and back so the patty becomes a small oval. Rotate board slightly or change angle and roll forward and back, continuing to rotate or switch angles keeping lefse round until size is achieved. Use lefse stick to transfer from pastry board to grill. You can attach the sheet down the middle and gently lift up; or flip a little bit of the side of the sheet over the stick, roll in a couple turns then lift up cautiously as you can spoil your hard rolling efforts very quickly, if there is a sticky spot. Once the sheet is off the board, move quickly to the lefse grill getting the sheet down as soon as possible for even cooking. Line up the edge of your lefse sheet close to the edge of the grill for good placement. Cook first side 30 seconds, until sheet bubbles up. There should be light golden brown spots when you peek under the edge. Run lefse stick down the middle to flip over. The second side will cook considerably faster than the first side. Transfer lefse to lefse cozies or clean towel. Wait until cooled and dust off excess flour. Wipe off excess flour on lefse grill with a dry cloth to avoid burnt flour on your sheets. When lefse is completely cooled, fold in half, then half again and store in zip-top freezer bags. Will keep in freezer 6 months or more. |
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