Gramma Grampa Fjerstads Lefse Food

GRAMMA & GRAMPA FJERSTAD'S LEFSE

Steps:

• Peel the potatoes, cut into quarters (or smaller) and boil until tender.
• Mash the potatoes with the cream, butter and salt.
• Place the potatoes in the refrigerator to cool completely.
• Begin stirring in the flour, a cup or so at a time.
• Divide dough into 1-2 inch sized balls and roll each out into paper thin rounds on a floured board.
• Bake on a hot, dry griddle.
• Lightly brown one side and then carefully flip the pancake to brown the other side.
• Wrap and store in refrigerator or freezer.
• Serve with butter at dinner instead of rolls or as dessert with butter, cinnamon and sugar or jam.

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.

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.

LEFSE

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.

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.

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.

SANDY'S LEFSE

Steps:

• Mix with wooden spoon.
• Form into balls and roll with rolling pin on floured surface.
• Bake on hot flat cast iron skillet, cook until desired brownness, turn over and cook on other side.
• When done place on absorbent towel and place towel on top until cool.
• When ready to eat spread butter and sprinkle with sugar and roll up and enjoy. You can place anything to your liking roll and eat.

LEFSE

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until tender, 10-12 minutes. Drain. Press through a potato ricer or strainer into a large bowl. Stir in cream, shortening, sugar and salt. Cool completely. , Preheat griddle over medium-high heat. Stir flour into potato mixture. Turn onto a lightly floured surface; knead 6-8 times or until smooth and combined. Divide into 12 portions. Roll each portion between 2 sheets of waxed paper into an 8-in. circle., Place on griddle; cook until lightly browned, 2-3 minutes on each side. Remove to a platter; cover loosely with a kitchen towel. Repeat with remaining portions. When cool, stack lefse between pieces of waxed paper or paper towels and store in an airtight container.