Gramma Grampa Fjerstads Lefse Food

NORWEGIAN LEFSE

Steps:

• In a large mixing bowl mix potatoes, milk, butter, salt and 3/4 cup of flour.
• Kneed briefly on lightly floured board, adding flour to make the
• dough non-sticky.
• Divide dough into 12 equal balls; roll each on lightly floured
• board into a circle paper thin.
• Lightly oil a heavy skillet or crepe pan; set over medium heat.
• Cook one at a time, until lightly browned, about one minute on
• each side.
• Stack on a plate with a paper towel in between each one.
• Freeze leftovers, and thaw throughout the year and enjoy a favorite anytime.

POTATO LEFSE

Steps:

• Boil potatoes until tender. Drain well and return to pan and stir over low heat, a few minutes, to dry the potatoes, being careful not to brown them.
• Mash potatoes using a potato ricer, and place in heavy-duty electric mixer bowl.
• Add the remaining ingredients, except the flour for rolling and dusting, mix well.
• Blend together to form a nonsticky dough.
• Knead and form in a smooth log. Divide into 24 pieces.
• Roll each piece into a 8-10" circle.
• Turn the lefse as you roll it and keep it well coated with flour to prevent sticking.
• The dough is soft, but try to use as little flour as possible.
• Preheat an electric griddle or frying pan to 375 degrees, or use a griddle or frying pan over medium heat. Lightly grease with oil.
• Shake excess flour off each circle of lefse and place it in the pan.
• It will start to bubble; cook until the bubbles are lightly browned, about 1 1/2 minutes.
• With a spatula, turn and cook the other side.
• Stack the lefse on a wire rack as they are cooked, or wrap them in foil and keep warm in a 200 degree oven.
• They can be frozen and quickly reheated in the frying pan or on the griddle.

INSTANT POTATO NORWEGIAN LEFSE

Steps:

• In a large saucepan or pot, bring the water to boil and add the milk, butter, sugar, and salt. When the milk has come to a boil, add the potato flakes and stir until smooth. Pour the potatoes into a large bowl and refrigerate.
• When ready to make the lefse, take out 2 cups of potatoes at a time and add 1 to 1 1/2 cups of flour and stir until it becomes a workable dough. Flour a counter surface and roll the dough out as thin as possible. Cut individual slices with the a round cookie cutter, or the top of a medium sized glass.
• Add about 1 tsp oil to a skillet pan and cook the lefse for about 3-5 minutes, or when brown blisters start to form on the top. Flip and cook for another 3-5 minutes.
• Continue to cook the individual slices until the potato dough is gone. You may be able to cook several lefse at a time if you have a large enough skillet, if not cook one at a time. Any leftover cooked lefse may be refrigerate and used for about 3-5 more days.

SALLY'S NORWEGIAN LEFSE

Steps:

• Mix the first 4 ingredients together.
• Then add the flour, mixing thoroughly and adding a little extra flour if the dough seems too moist.
• If using a pancake griddle, divide dough into egg-sized balls(if using a large lefse grill, larger balls will be needed.).
• Chill the dough-balls for 30 minutes.
• Roll out each ball on a pastry cloth until very thin.
• Bake on a griddle or a lefse grill set at 400 - 500 degrees, until small brown spots appear on the surface. Then, turn and bake the other side until spots appear.
• Cover with a towel or waxed paper after baking, to keep soft.
• Serve buttered, and sprinkled with brown or granulated sugar.

NORWEGIAN LEFSE

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 walls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness.
• Cook on a hot (400ºF/200ºC) griddle until bubble form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve.

LEFSE

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.