NORWEGIAN LEFSE
I was raised on Lefse as a special treat for the holidays. We still make it every holiday season, and this is the best recipe ever. We eat ours with butter and sugar. Note: you will need a potato ricer to prepare this recipe.
Provided by DEBBA7
Categories Bread Quick Bread Recipes
Time 2h
Yield 15
Number Of Ingredients 6
Steps:
- Cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place into a large bowl. Beat butter, cream, salt, and sugar into the hot riced potatoes. Let cool to room temperature.
- Stir flour into the potato mixture. Pull off pieces of the dough and form into walnut size balls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness.
- Cook on a hot (400 degree F/200 C) griddle until bubbles form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve.
Nutrition Facts : Calories 367.6 calories, Carbohydrate 71.2 g, Cholesterol 16.3 mg, Fat 6.6 g, Fiber 5.5 g, Protein 6.9 g, SaturatedFat 4 g, Sodium 522.7 mg, Sugar 3.2 g
LEFSE
Lefse, thin potato-dough flatbreads like Scandinavian tortillas, or Oslo injera, can be found on holiday tables throughout the upper Midwest, wherever Norwegian families settled to farm. The recipe is adapted from Ethel Ramstad, 90, who learned it from one Ollie Amundson in North Dakota decades ago. We picked it up when she was teaching it to Molly Yeh, 25, a Chicago-raised food blogger marrying Ms. Ramstad's great-nephew, on a farm in the Red River Valley, right before Thanksgiving. The riced potato mixture that forms the basis of the dough should be very, very cold when it is rolled out, to prevent stickiness. And although you do not need a lefse griddle to make great lefse, a lefse stick - essentially a long, thin, wooden spatula - is an admirable investment in success.
Provided by Sam Sifton
Time 2h20m
Yield About 18 large or 36 small lefse
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil over high heat. Cook potatoes until tender, 15 to 20 minutes. Drain well.
- Rice potatoes into a large bowl, continuing until you have 8 cups. Add oil, evaporated milk, sugar and salt, and mix well. Let cool, then cover and refrigerate for a few hours, or overnight.
- When ready to make lefse, add 2 1/2 cups flour and mix well. Divide dough into two logs if you have a lefse grill, and four if you do not. Dough should be sticky and hold together, but not so sticky it's impossible to work with; if necessary, add remaining 1/2 cup flour. Cut each log into 9 or 10 pieces, shape into small balls and place on plates in refrigerator.
- If you have a lefse grill, heat it to 400 degrees. If you don't have a lefse grill, set a wide, low-lipped nonstick pan over medium-high heat.
- Generously dust work space with flour and flour a rolling pin. Roll one dough ball in flour, then use the heel of your hand to press it into a thick disk. If you have a lefse grill, gently roll dough into a large, thin circle (if you are using a regular pan, roll into a thin circle just smaller than the size of your pan), lifting and flipping frequently so it doesn't stick; use more flour as needed. Brush excess flour from dough. Use a lefse stick to carefully transfer to grill (use a thin spatula if cooking in a pan). Cook for 1 minute, or until lefse is steaming and small bubbles appear on uncooked side. Using lefse stick or spatula, flip lefse and cook for 45 seconds or so. Place lefse on a clean dish towel and cover with another. Repeat, stacking lefse atop one another between the dish towels.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 8 grams, Carbohydrate 43 grams, Fat 9 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 225 milligrams, Sugar 7 grams, TransFat 0 grams
LEFSE(FROM NORWAY TO NORTH DAKOTA)
Lefse, Norwegian potato crepes, are popular in North Dakota, particularly during the winter holiday season. The thin, delicate flatbreads are cooked in a skillet until lightly browned, spread with butter and sugar and then rolled into a thin tube. Good thing one recipe makes nearly 30 crepes; they'll go quickly! Around 1870 many European immigrants from Norway settled in North Dakota's northeastern corner, especially near the Red River. They are famous for their lefse. Icelanders also arrived from Canada. From the Cooking Channel.
Provided by Sharon123
Categories Breads
Time 1h40m
Yield 28 lefse
Number Of Ingredients 6
Steps:
- Put the whole, unpeeled potatoes in a pot and cover with cold water by 2 inches. Bring to a boil and simmer gently until a fork goes through the potatoes with little resistance, about 40 minutes.
- Cut the potatoes into smaller chunks and press through a ricer. If you don't have a ricer, peel the potatoes and mash with a fork or masher. Measure out 4 loosely-packed cups of riced potatoes and put in a large bowl. Heat the heavy cream, butter, sugar and salt in a small pot until the butter melts. Add the butter/cream mixture to the potatoes and mix gently. Put the mashed potatoes in the refrigerator to cool down, about 30 minutes. Once cooled completely, add the flour and work it gently into the potatoes. Do not over work the dough. Allow to rest at room temperature for 10 minutes.
- Take 2 tablespoons of dough and form it into a ball. Sprinkle flour on a sheet of parchment or wax paper. Using a rolling pin, roll out the dough into a very thin circle, about 1/16-inch thick and 7 inches wide. Flour the dough as necessary to avoid sticking.
- Heat a large nonstick skillet over medium heat. Turn the parchment or wax paper upside down and gently peel off the thin circle of dough onto your hand. Place the dough directly in the heated skillet. Cook on one side until some brown speckles start to form, about 1 minute, and then flip the dough and cook for an additional 30 seconds. Transfer the cooked lefse to a plate and keep covered with a clean kitchen towel. Repeat with the remaining dough.
- To serve, spread butter and sprinkle sugar on a warm lefse and roll it up. If the lefse is cold, you can warm it up quickly in a heated skillet.
Nutrition Facts : Calories 80.7, Fat 3.3, SaturatedFat 2, Cholesterol 10.2, Sodium 97.1, Carbohydrate 11.3, Fiber 0.8, Sugar 0.6, Protein 1.5
LEFSE
These Norwegian Potato Pancakes can either be served for breakfast of dessert. The potatoes have to be mashed and cooled so do this ahead of time. (not included in time to make)
Provided by LUv 2 BaKE
Categories Breakfast
Time 43m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Peel and Cook potatoes in boiling water till done; mash with a potato masher or electric mixer, till smooth.
- Measure out two cups of the mashed potato and set whatever you have left over aside (we will only be using 2 cups of potato for this recipe, you can season the left over mashed potato and have it for dinner! ).
- Combine mashed potatoes, milk, salt, sugar, and butter to it, then then mash together again until it's all blended.
- Put your finished mashed potatoes into a sealed container and chill in the fridge till cold (about 2 hours); The mashed potatoes must be cold and then will be slightly stiff.
- Measure out your 1 1/2 cups flour; add 1/2 cup of that flour to the mashed potatoes and stir to try to incorporate.
- Again, from that 2 cups, sprinkle flour on a flat surface to keep the lefse dough from sticking to the counter; Put the chunk of mashed, floured potatoes down into the middle of the floured area; Knead it for about ten minutes, gradually incorporating another half cup of flour; After it has a whole cup of flour in it, it will feel much doughier and nothing like mashed potatoes anymore.
- Seperate dough into 8 equal pieces, and roll each piece into a ball.
- Spread more flour out onto your surface - the best way to avoid sticking is to flip the dough over every time you take a roll on the rolling pin, sprinkle a little more flour under it, and then roll the other side.
- Always keep your rolling pin well floured, too; You want really thin pieces here, absolutely no thicker than your average flour tortilla, otherwise they won't cook all the way through and will taste a little doughy - They should work out to be about nine inches diameter.
- Once you have all eight pieces rolled out, heat up your frying pan or griddle and grease it slightly only if it isn't non-stick; Flip one of the uncooked lefse into the pan and quickly unfold any creases that might have happened with the spatula; only turn lefse once, and do it when you see air bubbles forming under the lefse.
- It won't need to cook for as long on the other side, but bubbles will form again (harder to see this time, careful not to leave it on too long and burn it!) you can just pick it up with the spatula and check underneath.
- Serve warm sprinkled with icing sugar and cinnamon or with some jam.
LEFSE- NORWEGIAN FLAT BREAD
This is the best Lefse you will ever taste! I have such wonderful memories of learning how to make lefse at my Aunt Gwen's. She makes this with authentic, hand made Norwegian rolling pins and lefse sticks made by her father and handed down to her by her mother. Do not fear though! Lefse can be made with regular kitchen equipment like a rolling pin and thin spatula. Traditionally this is served warm with butter or for a treat with cinnamon, sugar or jam. My family always enjoys their lefse with Lutefisk on Christmas Eve. I hate Lutefisk but LOVE lefse! Here is a great site with step by step pictures and instructions http://www.britta.com/smorgabritta/lefse/index.html. OR BETTER YET here is a video I found on the web that will explain the process much better. http://www.youtube.com/watch?v=VTmUuSoZShY *NOTE:* If making more than one batch make sure to keep them separate. ONLY MIX ONE BATCH AT A TIME as mixture will become too sticky to work with. Time does not include cooling and resting time.
Provided by Mamas Kitchen Hope
Categories Breads
Time 1h
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Peel and cut potatoes. Boil in well salted water until soft. Use more salt than you normally would. You do not want to add salt once they are cooked as it will not dissolve as well.
- Drain well and return to pot. Steam for a few minutes to ensure all water has been evaporated.
- Measure out 4 cups of potatoes, packed well. Rice potatoes now while potatoes are still hot. You may have potatoes left over.
- Place riced potatoes in a plastic bowl with a good sealing lid. Add butter and milk and mash with a HAND masher. Do NOT use an electric mixer as it will get sticky.
- Allow to cool on the counter until potatoes are at room temperature then place several paper towels on top, seal tightly with the lid and place in the refrigerator overnight.
- Next day: Much easier to work with. Mix in flour and sugar and form into small balls. Now roll them out thin and flat using a rolling pin, preferably one with grooves and covered with a sock. You can just cut an old CLEAN sock and slide it over the rolling pin.
- Using a lefse stick or a long flat stick or long thin spatula roll the raw lefse around the stick and then unroll onto a HOT griddle (450 degrees) Flip once the first side starts to form bubbles and is lightly browned or freckled. Cook other side just until lightly browned.
- Using stick again remove lefse from griddle to a towel and place a towel on top to keep them warm and pliable.
- Eat warm or store in the refrigerator in a well sealed container lined with more paper towels. Can also be frozen with waxed paper between each lefse.
Nutrition Facts : Calories 76.3, Fat 1.9, SaturatedFat 1.2, Cholesterol 5, Sodium 19.7, Carbohydrate 13.2, Fiber 1.2, Sugar 0.7, Protein 1.7
LEFSE
Lefse is a traditional soft Norwegian flatbread made out of potatoes and cooked on a griddle. I like it with butter and cinnamon-sugar, or use it to roll up lutefisk and mashed potatoes in. My grandfather emigrated here from Norway when he was small, and I am enamored with all things Norwegian!
Provided by Viking Knitter
Categories Breads
Time P1DT20m
Yield 10-12 pieces
Number Of Ingredients 5
Steps:
- peel, wash, and dry the potatoes.
- grate them using a hand grater or a food processor.
- add the milk, salt, flour and mix well.
- cover with a damp towel and let sit overnight.
- the next day: on a flour covered board, roll out dough very thin.
- Cut it into 6" round circles.
- transfer to heated non-stick griddle or skillet one at a time and lightly cook on each side until it gets little brown spots.
- wrap in warm towel until ready to serve.
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