LEFSE (EASY INSTANT MASHED POTATO VERSION)
Lefse is a traditional Scandinavian flatbread made from potatoes. This easy, instant mashed potato version is perfect for those who want to enjoy lefse without all the effort.
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Combine the butter, salt, and boiling water in a large measuring cup. Stir until the butter melts. Place the instant potatoes in a large bowl. Pour the water mixture over the potatoes and stir until incorporated. In another bowl, whisk together the milk and flour until smooth. Add to the potatoes and mix until all is smooth and combined. Cover the bowl and place in the refrigerator just until cooled. Using golf ball sized amounts of the lefse dough, roll out the dough on a lightly floured work surface until very thin. Stack the raw lefse between sheets of waxed paper while you roll out the remaining dough. Heat a non-stick griddle over medium-high heat. Add the lefse one at a time or as many as will fit on the griddle and cook, turning as needed, until browned on both sides. Remove the cooked lefse from the griddle and place in a single layer on a parchment paper lined baking sheet to cool. The lefse can be served slightly warm or let cool completely and store in an airtight container at room temperature. The lefse can also be frozen.
Nutrition Facts :
INSTANT POTATO LEFSE
Make and share this Instant Potato Lefse recipe from Food.com.
Provided by Sageca
Categories Vegetable
Time 1h
Yield 100 3-inch pieces
Number Of Ingredients 8
Steps:
- Place dry ingredients into 3 quart bowl.
- In a saucepan, bring to boil water, milk, Half & Half, and margarine.
- Stir liquid into bowl of potato mixture until smooth.
- Refrigerate overnight.
- Lefse dough:.
- Work together with hands until flour has been absorbed. If sticky, add more flour. Place about 1 cup of dough on floured board and roll as thin as possible.
- Cut with 4-inch cookie cutter or 1 pound coffee can.
- Bake on hot griddle until light brown blisters appear; turn to complete baking. (Electric skillet or pancake griddle set at 400 degrees F.).
- Repeat process until all of potato mixture is used. Yield: 100 (3-inch) pieces.
Nutrition Facts : Calories 41.3, Fat 3.1, SaturatedFat 0.7, Cholesterol 1.2, Sodium 106.2, Carbohydrate 2.9, Fiber 0.2, Sugar 0.4, Protein 0.5
INSTANT POTATO LEFSE-NO MILK/CREAM
This is a recipe I got from a gal who has been making lefse for years! It's an easy recipe and I always get rave reviews from it. Many around my area (who have very Norwegian heritages) swear by using Potato Buds to get the authentic old fashioned riced potato taste. All of the other recipes are slightly different and many use a milk or cream. This doesn't and is super easy!
Provided by MinnMomof2
Categories Breads
Time 1h20m
Yield 20 large rounds, 20 serving(s)
Number Of Ingredients 5
Steps:
- Make the 6-7 serving size when making the potatoes. (*you may omit the margarine and salt called for on the box since it is added later).
- Mix in Crisco, sugar, and salt while potatoes are hot so Crisco will melt.
- Cool very well! I usually cool overnight in the fridge and place some saran wrap directly on potatoes to avoid a 'skin'.
- Pull from fridge and bring to room temperature. Mix in 2 cups of flour.
- Let dough rest 10 minutes.
- Roll and fry on lefse griddle. -I was taught to wear gloves so no excess moisture from hands went into the lefse and altered the texture.
- Spread butter, sprinkle with sugar, roll and enjoy! (I was told by a friend in Norway they spread with Jelly too!).
Nutrition Facts : Calories 207, Fat 7.9, SaturatedFat 3.2, Cholesterol 4.3, Sodium 141.5, Carbohydrate 30.9, Fiber 1.9, Sugar 2.7, Protein 3.3
INSTANT POTATO NORWEGIAN LEFSE
This is a traditional Norwegian dish that my Great Grandmother, Mina Taylor, would make that was handed down to us. As children, we always had lefse for our Christmas Morning breakfast. I found an easy way using instant potatoes and this makes the process a lot easier to make the lefse in the mornings! We would eat the cooked lefse by rolling the lefse in cooked bacon with cream cheese and it is so good that way! I am not including the refrigeration time, which could be anywhere from 2 hours to overnight, which is what I do when I make them for Christmas morning. You could also try using a gluten free flour to see if it would be used for a gluten free diet.
Provided by LDSMom128
Categories Potato
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
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 I
A special Scandinavian treat. Beginner lefse makers might want to make only a third of the portion the first time through! Serve any number of ways. A favorite is with butter or margarine and sugar. Some people like cinnamon with this, too. Jellies make an excellent topping as do thinly sliced fried sandwich meat.
Provided by Helen H.
Categories Bread
Yield 16
Number Of Ingredients 8
Steps:
- In a large bowl mix together the boiling water, shortening, milk, salt, sugar, and potato flakes. Place in the refrigerator until thoroughly chilled.
- After dough is thoroughly chilled, add the flour, using a pastry blender to cut in.
- Divide dough into 3 equal size portions. Form into 3 logs. Chill thoroughly in the refrigerator.
- Heat an electric griddle to 375 degree F (190 degrees C).
- Divide logs into 8 pieces. Roll to about the size of a 10 inch tortilla. Work additional flour into rounds as needed. Use care to press lightly with rolling pin when forming into rounds as they are much more tender than pie dough. The weight of a large rolling pin is nearly enough.
- Bake on the griddle until each round feels dry but not crisp. Turn frequently.
- Cool on cloth. Cover with an additional cloth. Stack pieces on top of each other as they are baked. The steam will create a more tender product.
Nutrition Facts : Calories 220.8 calories, Carbohydrate 31.8 g, Cholesterol 4.6 mg, Fat 8.2 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 2.5 g, Sodium 172 mg, Sugar 2.5 g
POTATO LEFSE
Many of our immigrant ancestors have always enjoyed a pancake type of bread. The Mexican tortilla, the French crepe, the German pancake, the Ethiopian injera, the Indian chapati, the Middle Eastern pita bread, the Russian blini, the Armenian lavosh and the Welsh ffrois, all are in now common in America. There are two kinds of lefse. The first is thn and dry and must be moistened before eating. The second is made with potato and served fresh and moist.
Provided by luvcookn
Categories Breads
Time 1h
Yield 24 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 84.4, Fat 1.2, SaturatedFat 0.7, Cholesterol 2.9, Sodium 108, Carbohydrate 16.3, Fiber 1.3, Sugar 0.4, Protein 2.1
INSTANT POTATO LEFSE RECIPE - (4.1/5)
Provided by á-6994
Number Of Ingredients 7
Steps:
- Mix the above ingredients in two batches. It will make it easier to handle. In the evening prior, mix 4 1/2 c of Potato Buds in a mixing bowl with 1 tbsp sugar, and 1 tbsp salt. Set aside and in a saucepan, combine 1/2 c butter, 1/2 cup Half & Half, and 3 c water. Bring to a boil. Once the mix is boiling, add in the dry ingredients until well blended. Repeat with the second batch. When both batches are done, place them in a cake pan and pat down evenly. Place a paper towel over the potatoes and then cover with plastic or foil. The paper towel will protect the potatoes from moisture by absorbing condensation that may form in refrigeration. Next morning, divide the dough into 2 batches. Remove 1 batch and place in a mixing bowl. Place the remaining batch back into the refrigerator. Add 1 1/2 cups flour to mixture. Knead a few minutes, adding more flour as needed. Using an ice cream scoop, scoop into balls enough for 1 lefse. Keep balls stored in refrigerator in a bowl or on a cookie sheet. Take out a couple at a time. Heat the lefse griddle to 400 deg. Prepare the lefse board by working flour onto the pastry cloth on the board. If using a covered rolling pin, dust with flour. Begin rolling out the balls into thin flat round sheets. When rolled out, transfer to the lefse griddle. Note: Be careful not to over flour when rolling out the dough. Too much flour will cause the lefse to become tough, dry and crack around the edges when cooking.
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LEFSE (NORWEGIAN POTATO FLATBREAD) - KING ARTHUR BAKING
From kingarthurbaking.com
- Stir together the hot riced potatoes, 4 teaspoons (10g) of the flour, the butter, cream or milk, salt, and sugar, mixing gently just until well combined. The hot potatoes should melt the soft butter, so you shouldn't have to stir for very long., Refrigerate the mixture for several hours, or overnight. This will make the lefse easier to roll out., Gently (but thoroughly) stir in the remaining 1/3 cup (43g) flour., Preheat a griddle to about 375°F, or preheat a skillet over medium heat.
- Divide the dough into 12 pieces; each will weigh about 30g., Working with one piece of dough at a time, quickly and gently roll it into a ball, then place it on a well-floured work surface. Pat it into a 4" circle, then use a few quick, gentle strokes to roll it to about 6" in diameter, about 1/16" thick., Place the lefse onto the griddle or into the skillet. Cook on one side until speckled with brown spots; this should take about a minute. If it's longer or shorter than that, adjust the griddle's heat. Flip the lefse over, and cook the other side until it's flecked with brown, about 1 minute. Transfer the cooked lefse to a parchment-lined baking sheet or large plate., Repeat with the remaining dough, fanning the cooked lefse out on the baking sheet or plate so they don't stick to one another as they cool.
- Serve lefse warm or at room temperature, spread with softened butter and rolled into a cylinder or folded into quarters. Add sugar or cinnamon-sugar for a sweet treat., Store lefse flat, wrapped in plastic, for several days at room temperature; freeze for longer storage.
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