Lefse possibilities are endless! Of course there is butter and sugar- brown or white. Or try ligonberry spread. Fill it with eggs, sausage and cheese for a mimic of a breakfast burrito. Spread for peanut butter and jelly- a new twist on an old classic. Fill it with meatballs and sauce. And on and on…. Visit our recipe section for even more great ideas.
Russets are by far the best to use. New potatoes or red potatoes tend to adsorb too much water during the boiling process. Russets are hardy and will stay “dryer”. If your riced potatoes are too wet, you’re going to have problems with your batter, which will give you problems when its time to roll and so on.
If your lefse grill isn’t heating to the setting you need, you most likely need to replace your probe control. Because lefse is cooked at such a high temperature the continued use can eventually burn out the control. It is recommended by the manufacturer to only operate the grill for 1 1/2 to 2 hours per use. Or if the control has been exposed to too much flour, water or the like it can malfunction as well.
I have a bethany lefse grill and it did not come with instructions, when first using it do I need to do any pre-treating?
With a brand new aluminum grill we do suggest seasoning before your first use. With your grill off, take approximately 1 Tbsp flour and rub in gently. Then turn on your grill to 500 degrees and brown the flour. Take a clean dry cloth and lightly dust off the flour. And your good to go. We do suggestthat you dust the flour off between each sheet of lefse you cook to help prevent build up around the heating coil area on your grill.
Absolutely not! You can use any pin to make lefse. Traditionally the corrugated pin is used. The corrugated pin works wonderfully to get the sheet nice and thin with no air pockets. At Lefse Time we like it for the results we get and the authentic markings on a cooked sheet of lefse. The smooth rolling pin is the standard pin you see in the kitchen because it is so versatile, you can roll pie crust, cookie dough or lefse. The square cut pin does the same work as the corrugated pin but just not as popular.
Well mostly you have some work ahead of you. You will need to scrape what dough you can from it, soak it in soapy water and give it a good scrub. Be sure to let the pin air dry completely before your next use. How do you keep sticks from happening? Lots of flour on rolling pin covers! Your rolling pin will need constant prep with flour. At Lefse Time we are sure to rub plenty of flour on the pin before every sheet.
The easiest thing to do is grab a butter knife and gently scrape the dough off the sticky spot on your pastry cloth. Then liberally spread and rub in flour over that spot. Scrape again and repeat rubbing in flour over the spot. Our best advice is prevention, be sure to sprinkle flour over your rolling area between every sheet. Don’t worry you can dust off a lot of that flour after your sheet has cooled.
My husband got me the starter lefse kit for Christmas and I love it. I am just not sure what I am suppose to do with the roller or the canvas once I am finished making my lefse. Could you tell me the proper way to clean them?
Cleaning your rolling pin and board really depends on how soon you will be using it again. If it’s going to be put away until next holiday season it’s best to give it a thorough cleaning. For the rolling pin it works well to brush out the flour with a stiff bristled brush before washing. Once you have the flour brushed out, give your pin a quick wash in warm soapy water and dry immediately. To clean the pastry cloth, untie it, remove from the board and shake out as much flour as you can (best to shake outside). Then you can launder it but use little to no detergent. Most detergents are scented and your flour and lefse can pick that up when your rolling. But if you are going to be using your items soon you can store without washing. Brush out your pin and shake out the cloth as best you can, put the cloth back onto the board. Then store both somewhere they will stay dry.
No. Personal preference reigns here. At Lefse Time we like the markings a corrugated rolling pin leaves on a rolled sheet of lefse so we skip the covers. However, I know plenty of people who wouldn’t dream of rolling lefse without rolling pin covers. They are easy to use. Slip the cover over the end of your pin then rub in generous amounts of flour and your ready to go. I have found it’s easiest to prep your cover by pretending to roll a sheet of lefse but your using flour, no dough in sight.
I have followed your lefse making instructions carefully. Now can you tell me how I should store my lefse?
Lefse should be refrigerated or frozen. Our lefse is made with no preservatives, so it can take a week or so in the fridge. In the refrigerator, it needs to stay in its sealed package or it will dry out. If you don’t plan on eating it right away, toss it in the freezer. Lefse can be kept 6 months in the freezer if properly wrapped.
There’s no right answer here. It’s what do you prefer. Both grills will cook beautiful lefse. However, if you would like your grill to do more than cook lefse, teflon finish is the way to go. The nonstick coating allows you to make pancakes, fry burgers, grilled cheese sandwiches the list goes on. I prefer to use the aluminum finish for making lefse. I have found that the lefse can slip around a little on the Teflon finish when trying to turn.
I tried making lefse but end product is so sticky I can’t get off my fingers and too sticky to roll, what am I doing wrong?
Lefse dough will stick to your fingers when mixing. Despite being sticky the dough should be pretty firm and able to form into patties that will hold their shape. If this isn’t what is happening for you I would guess that you have to much moisture in your recipe. The moisture could start with over cooked potatoes, too much liquid ingredient or not enough flour. Over cooking the potatoes tends to be the leading culprit with many of our customers. The potatoes absorb too much water and are “wet” and then you add your liquid ingredients on top of that with your normal amount of flour and you have very mushy lefse dough which is very hard to work with. Especially when rolling, it wants to stick to everything. If you think you have overcooked your potatoes be sure to let them drain considerably and ‘steam off’ for a few minutes. Then you most likely will need to cut back on your liquid ingredients but shouldn’t have to add any additional flour.
Crispy edges can pose a problem but are preventable. Mostly you want to be sure that your lefse edges are not getting rolled too thin, and then try using a bit less flour on your pastry board near where the finished edges of your lefse fall. You want a uniform thickness throughout your lefse sheet for even cooking. A spot that’s too thin will cook more quickly than the rest of your sheet and end up crispy. You can help soften crispy edges by stacking the lefse right off the grill about 12 high, making sure to keep the sheets between lefse cozies or towels. This will cause a steam effect and soften things up.
Sometimes my lefse falls off the stick between rolling and placing on the grill–even if I move swiftly. Is this a sign of too much or not enough of something?
Typically this problem (lefse falling of the stick) is caused from lefse dough that is too moist. Which can be the result of a few different things. The first thing is to make sure your potatoes have not beenover-boiled. You should be able to easily pierce the potatoes with a fork with a very slight resistance and then drain well. You can easily recognize if the potatoes have been overcooked when you rice the potatoes and large amounts of water squeezes out of your ricer. Depending on your recipe, the next culprit would be too much cream, especially if them potatoes have been over-boiled. You might need to cut the amount of cream up to half the amount. Lastly it would be not enough flour. But I advise against adding lots of flour as your first resort to ‘fix’ the moisture problem. It can make your lefse tougher and less flavorful.
I know you suggest refrigerating lefse but mine seems to retain moisture when refrigerated. Is there a better way to store it? Is it possible to not refrigerate it if eaten in 1-2 days? If so, what’s the best way to store it unrefrigerated?
Refrigeration is suggested because of the perishable nature of lefse, especially those recipes containing dairy products. Before packaging your lefse, make sure that your sheets are completely cooled; any heat retained will cause condensation in your packaging which gives you soggy lefse. Or you might try cooking your lefse a bit longer the next batch, which will cook out a bit more of the moisture. I wouldn’t suggest leaving your lefse on the counter, but there are those that do, and understand that the lefse is kept in a Tupperware-like container with waxed paper between sheets.
Always, always refrigerate your lefse dough if you are not going to immediately cook with it. Potatoes spoil very quickly and I would hate to see that you have to start all over. If, after mixing in your other ingredients to the riced potatoes, you find that your lefse dough is loose or sticky, putting your lefse dough in the refrigerator can really make a difference. A few hours in the refrigerator can really stiffen it up and make it much easier to roll out. And on the flip side, if you already have a fairly stiff dough, time in the refrigerator can make it very difficult to roll out.
There is no right answer to this. In my family there are 2 ways that we traditionally serve lefse. One is to cut an entire lefse round into quarters. Butter the entire quarter and then fold in half. Each wedge is considered one serving. The other is to roll the quarter (or cut the quarter in half again and then roll). But do what you like, maybe your a husky norske and half a sheet is more to your liking for serving!