Lefse Recipes

Bernice’s Lefse (THE ONE, THE ONLY!)

Submitted by: Gregory Gilbertson

Bernice’s Lefse (THE ONE, THE ONLY!)

Ingredients

  • 5 Cups Russet (only bakers!) Potatoes- ruthlessly mashed while hot. Preferably sent through a "ricer". Older potatoes tend to work better.
  • 1 Stick butter or margarine- melted but not hot
  • 1 tsp. Salt
  • ½ - 2/3 tsp. Sugar
  • 1/3 Cup half & half (cream, like the original, if you must)
  • ¾ -1 Cup all purpose unbleached flour- sifted with extra for the rolling board
  • Special Tools:
  • Cloth covered board, cloth covered rolling pin (one with ridges is best), lefse turning stick(s) (you really need two if you are making many), griddle, potato ricer, masher.

Instructions

Peel and boil the potatoes- cover the pot with a towel to encourage mealiness.

Rice then mash the potatoes to remove all lumps.

Mash into the potatoes the margarine/butter, salt, sugar & cream. Let cool to room temperature or a little warmer.

Mash in the flour and let cool a bit more.

Place the dough on board and work in a little more flour until it handles well.

Divide into balls 1/3 - ½ cup in size. Always keep the board floured while rolling.

Roll out one ball from the center turning it with the stick often (4-6 times). Keep the board floured. Make them as thin as you possibly can, it is the key to good lefse. If it sticks to the board rub some flour into the spot and scrape it with the edge of a butter knife. Occasionally you may have to scrape the end of the stick with the dull side (we want to scrape off the dough and not the wood) of a butter knife as well to keep it clean. If a sticky spot gets on it the lefse will tear. If a hole develops in a piece of lefse patch and roll it a little more.

When it is thin enough roll the piece onto the lefse stick and unroll it onto the griddle. Bake the lefse dough on a preheated 500 griddle for approximately one minute per side until you get some small to medium size brown spots. Turn it over with the lefse stick keeping the tip of the stick clean at all times (use the dull side of a butter knife). clean the griddle, as well as the stick, with a paper towel after each lefse is baked and removed.

When done remove the baked lefse from the griddle and place on a kitchen towel and cover it with a piece of plastic wrap and top that off with another kitchen towel. Add to the stack as you cook them being careful to recover the pile with the plastic wrap and towel each time. Let them cool slowly (it may take hours).

TROUBLE SHOOTING: Older potatoes tend to come out mealier which is desirable. Margarine/butter will make them tender. Too much flour will make them tough. If they tear while handling they may be too tender so add a touch more flour to the dough.

2016-06-07T21:52:11+00:00By |

An Ole Scandinavian Lefse Recipe

Yew tak yust ten big potatoes
Den yew boil dem til dar don,
Yew add to dis some sveet cream
And by cups it measures vun.

Den yew steal ‘tree ounces of butter
And vit two fingers pench some salt,
Yew beat dis wery lightly
If it ain’t gude it is your fault.

Den yew roll dis tin vit flour
An’ light brown on stove yew bake,
Now call in all Scandihuvians
Tew try da fine lefse yew make!

2013-09-27T20:12:52+00:00By |

Lefse Recipe submitted by Tom Hovland

  • 5 cups riced potatoes
  • 1 Tbsp salt (popcorn)
  • 1/3 cup cream
  • 3 Tbsp butter/shortening (melted)
  • 2 cups flour

Cook potatoes (Yukon Gold / Russet-homegrown) with skins on; peel as soon as can be handled, rice and measure. Mix with cream, salt and butter. Cool for 2 to 3 hours – then add flour.

Roll out and fry on lefse grill, cool on cloth. Age overnight in cool place.

Note: lt is sacrilegious to put any foreign object on Lefse other than butter, roll up and eat………

2013-09-27T20:12:52+00:00By |
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