LEONA'S LEFSE
In my family, lefse is religion. We have made these lefse for generations, and I have never met their match! Every batch is a little different owing to moisture variations, so feel free to experiment with the amount of flour. Serve with either butter and jam, or meat and cheese.
Provided by Tor
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 8m
Yield 7
Number Of Ingredients 4
Steps:
- Place the unpeeled potatoes in cold water and bring to a boil. When potatoes are almost soft, drain water and allow potatoes to cool. Make sure the potatoes do not get too soft, or they will be too wet and the lefse will be hard. Peel and mash the potatoes. Measure out 4 cups; set aside and allow to cool.
- Preheat your cast iron or electric skillet to a medium setting. Stir the butter and sugar into 4 cups mashed potatoes. Add about one cup of flour and mix it into the potatoes. The amount of flour needs to be varied a little according to how moist the mashed potatoes are, the less flour you use the better, but you don't want the mixture to be sticky.
- Flour your pastry board and rolling pin. Make a ball of lefse dough about the size of a small apple and roll it out into a very thin circle. It should be as thin as a crepe, and will tear easily unless you are very careful.
- Heat a skillet or frying pan over medium-high heat. Lightly brown the lefse on both sides on your skillet, from 1 to 3 minutes per side. Roll up and serve with the filling of your choice.
Nutrition Facts : Calories 142 calories, Carbohydrate 17.9 g, Cholesterol 17.4 mg, Fat 6.8 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 4.2 g, Sodium 50 mg, Sugar 0.9 g
MOM'S NORWEGIAN POTATO LEFSA
Provided by Food Network
Categories dessert
Time 50m
Yield 12 to 14 large lefsas
Number Of Ingredients 8
Steps:
- Heat cream and shortening until shortening is melted. Cool and then add to riced potatoes. Sift flour, sugar and salt and add to potato mixture. Take a piece of dough as for pie crust (I use a piece a little smaller than a tennis ball), Roll the dough in a circle on a floured cloth rolling as thin as possible.
- Using a lefsa turner (a long thin stick) to lift the rolled lefsa dough, bake on top of a lefsa or pancake griddle that is pre-heated to 425 degrees F. Bake until light brown on both sides. Serve warm or cooled spread with butter and sugar and rolled up.
- Cut into one-fourths, for serving.
LEONA'S LEFSE
In my family, lefse is religion. We have made these lefse for generations, and I have never met their match! Every batch is a little different owing to moisture variations, so feel free to experiment with the amount of flour. Serve with either butter and jam, or meat and cheese.
Provided by Tor
Categories Breakfast Potatoes
Time 8m
Yield 7
Number Of Ingredients 4
Steps:
- Place the unpeeled potatoes in cold water and bring to a boil. When potatoes are almost soft, drain water and allow potatoes to cool. Make sure the potatoes do not get too soft, or they will be too wet and the lefse will be hard. Peel and mash the potatoes. Measure out 4 cups; set aside and allow to cool.
- Preheat your cast iron or electric skillet to a medium setting. Stir the butter and sugar into 4 cups mashed potatoes. Add about one cup of flour and mix it into the potatoes. The amount of flour needs to be varied a little according to how moist the mashed potatoes are, the less flour you use the better, but you don't want the mixture to be sticky.
- Flour your pastry board and rolling pin. Make a ball of lefse dough about the size of a small apple and roll it out into a very thin circle. It should be as thin as a crepe, and will tear easily unless you are very careful.
- Heat a skillet or frying pan over medium-high heat. Lightly brown the lefse on both sides on your skillet, from 1 to 3 minutes per side. Roll up and serve with the filling of your choice.
Nutrition Facts : Calories 142 calories, Carbohydrate 17.9 g, Cholesterol 17.4 mg, Fat 6.8 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 4.2 g, Sodium 50 mg, Sugar 0.9 g
LEFSE
These Norwegian Potato Pancakes can either be served for breakfast of dessert. The potatoes have to be mashed and cooled so do this ahead of time. (not included in time to make)
Provided by LUv 2 BaKE
Categories Breakfast
Time 43m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 222.6, Fat 3.3, SaturatedFat 1.9, Cholesterol 7.9, Sodium 325.8, Carbohydrate 43.2, Fiber 3.7, Sugar 2.2, Protein 5.3
LEFSE
Lefse is a traditional soft Norwegian flatbread made out of potatoes and cooked on a griddle. I like it with butter and cinnamon-sugar, or use it to roll up lutefisk and mashed potatoes in. My grandfather emigrated here from Norway when he was small, and I am enamored with all things Norwegian!
Provided by Viking Knitter
Categories Breads
Time P1DT20m
Yield 10-12 pieces
Number Of Ingredients 5
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.
LEONA'S LEFSE
In my family, lefse is religion. We have made these lefse for generations, and I have never met their match! Every batch is a little different owing to moisture variations, so feel free to experiment with the amount of flour. Serve with either butter and jam, or meat and cheese.
Provided by Tor
Categories Breakfast Potatoes
Time 8m
Yield 7
Number Of Ingredients 4
Steps:
- Place the unpeeled potatoes in cold water and bring to a boil. When potatoes are almost soft, drain water and allow potatoes to cool. Make sure the potatoes do not get too soft, or they will be too wet and the lefse will be hard. Peel and mash the potatoes. Measure out 4 cups; set aside and allow to cool.
- Preheat your cast iron or electric skillet to a medium setting. Stir the butter and sugar into 4 cups mashed potatoes. Add about one cup of flour and mix it into the potatoes. The amount of flour needs to be varied a little according to how moist the mashed potatoes are, the less flour you use the better, but you don't want the mixture to be sticky.
- Flour your pastry board and rolling pin. Make a ball of lefse dough about the size of a small apple and roll it out into a very thin circle. It should be as thin as a crepe, and will tear easily unless you are very careful.
- Heat a skillet or frying pan over medium-high heat. Lightly brown the lefse on both sides on your skillet, from 1 to 3 minutes per side. Roll up and serve with the filling of your choice.
Nutrition Facts : Calories 142 calories, Carbohydrate 17.9 g, Cholesterol 17.4 mg, Fat 6.8 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 4.2 g, Sodium 50 mg, Sugar 0.9 g
LEONA'S LEFSE
In my family, lefse is religion. We have made these lefse for generations, and I have never met their match! Every batch is a little different owing to moisture variations, so feel free to experiment with the amount of flour. Serve with either butter and jam, or meat and cheese.
Provided by Allrecipes Member
Categories Breakfast Potatoes
Time 8m
Yield 7
Number Of Ingredients 4
Steps:
- Place the unpeeled potatoes in cold water and bring to a boil. When potatoes are almost soft, drain water and allow potatoes to cool. Make sure the potatoes do not get too soft, or they will be too wet and the lefse will be hard. Peel and mash the potatoes. Measure out 4 cups; set aside and allow to cool.
- Preheat your cast iron or electric skillet to a medium setting. Stir the butter and sugar into 4 cups mashed potatoes. Add about one cup of flour and mix it into the potatoes. The amount of flour needs to be varied a little according to how moist the mashed potatoes are, the less flour you use the better, but you don't want the mixture to be sticky.
- Flour your pastry board and rolling pin. Make a ball of lefse dough about the size of a small apple and roll it out into a very thin circle. It should be as thin as a crepe, and will tear easily unless you are very careful.
- Heat a skillet or frying pan over medium-high heat. Lightly brown the lefse on both sides on your skillet, from 1 to 3 minutes per side. Roll up and serve with the filling of your choice.
Nutrition Facts : Calories 142 calories, Carbohydrate 17.9 g, Cholesterol 17.4 mg, Fat 6.8 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 4.2 g, Sodium 50 mg, Sugar 0.9 g
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