Prepare the work surface by sprinkling with flour. 5 1/2 to 6 pounds will be better, as this allows for skin peeling and dark spot removal. Cook only until brown spots just start to appear. Use hand to flatten ball into puck shape before starting to roll. Some recipes call for instant potatoes rather than real potatoes. Keep the surface well-floured. Cook potatoes until just barely knife-tender. It is also enjoyed with brown sugar or cinnamon sprinkled on it. My grandma didn’t pull any punches when teaching me how to roll and cook lefse, and I attempt the same. Because it is flat, without any sides, it makes it easier to turn the lefse when frying it. It is best to use a covered lefse board or a pastry cloth. So many of you have requested a video on how to roll out lefse and here it is! Microwave the lefse sheet for a couple of seconds before unfolding it,until just barely warmed. Replacement legs are also available for this long-lasting griddle. The paper towels will help absorb any moisture that forms as the lefse thaws. Ingredients: 4 (cream .. sugar ...) 75. Place a paper towel over the potatoes and then cover with plastic or foil as shown. Continue the lefse making process in the same manner as instructed above for lefse made with real potatoes, starting with mixing in the flour. Use a thin spatula, preferably a lefse stick when cooking on the griddle or pan. If the lefse dries out, sprinkle a cotton dish towel lightly with water and wrap the lefse in it and place in a plastic bag. No need to keep the lid on during the cooking process. Refrigerate until ready to cook. Then comes the fun part — roll out the lefse. Cut out any black spots. Scrape with dull knife; then rub flour onto spot. Add a little more flour to the work surface after rolling each piece to help prevent the next piece from sticking. If you would like to be able to take one piece out of the freezer at a time, place wax paper between each piece of lefse so that they do not freeze together. Rub the rolling pin with flour to help prevent the dough from sticking while rolling. When completely cooled, the lefse is ready to eat. Stir just until the mixture is well blended. Try cutting back on how much flour you add to the next batch. Sugar can be better applied by using a sugar shaker. Up until cooking the lefse, we had wanted to keep the moisture out of the dough. Reduce flour by 1/4 to 1/2 cup. When the lefse is done, use the lefse stick to lift it off the grill and place it flat on a clean smooth towel. Alternate layers of lefse and deli wrap in a gallon ziplock bag to keep them from sticking together. Work dough ball by rolling it between hands to form smooth, round ball. Use a square-cut knobbed lefse rolling pin. One thing you may want to watch is to roll out the dough evenly at least 1/8-inch thick. Add 1 tablespoon of salt. Gently roll it out almost paper thin. Adjust time to 20 minutes. It helps to flour the rolling surface thoroughly, and keep it floured. Or, it can be rolled up as shown above. Use care to make sure too much flour isn't added. Roll each portion into a log-shaped roll, 2" in diameter. The griddle should have a temperature of 200°C (400°F). Repeat with the second half of the potatoes. Mix thoroughly. Three rounds that had been frozen and thawed and then rolled. Place in large pot. Bethany Heritage griddles (the most popular lefse griddle) now come in two models; the original 730, and the 735 with non-stick finish. This is important for allowing the starch to process fully. This is the "show side", with the traditional lefse appearance. It is recommended by the manufacturer to only operate the grill for 1 1/2 to 2 hours per use. Take out 1 at a time to fry. Cover the dough. Boiling them slowly helps avoid cracking the skin, and holds starch in. If needed, use a lefse stick to flip dough over and reflour one or more times during the rolling process. Allow the lefse to cook on one side, checking often to see if it is beginning to brown. It also provides the traditional markings on the lefse. Add vinegar to water when boiling potatoes. Roll each portion into a log-shaped roll, 2" in diameter. Roll as thin as you can without ripping it. For mostly lefse-making, user reviews seem to lean towards the original rather than coated surface. Be sure the lefse is completely cooled before storing or it will form condensation once it is packaged and this will cause the lefse to become soggy. If you find that the particular ball of dough keeps ripping, simply roll it back into a ball, re-flour your surfaces, and try again. Different griddles will have different ideal lefse-cooking temperatures. This is a very long thin stick that can be found ranging from 3/4 inch to 1 1/2 inches wide. Use the rolling pin to work this flour into the surface and to coat the rolling pin. Don't overcook or lefse will be too dry! The dough needs to be rolled out very thin and a seasoned pastry cloth will help prevent the dough from sticking when it is time to transfer it to the grill. After rolling, if this section is the size you want the lefse pieces to be, use the sections as scored. Fry on lefse pan. Remove when brown spots just start to appear on second side (less time than the first side). When finished, you can either use a griddle to make the lefse or fry them in a non-stick pan on a stovetop on medium heat. This will keep the pastry cloth well seasoned and it will help prevent the dough from sticking when it is rolled out. Place the potatoes in the refrigerator overnight or for at least 10 to 12 hours. Lefse was cooked too long on the griddle. Following these small details can make a big difference in your lefse-making process! Carefully slip the lefse stick under the dough, right down the center. Read the Rolling out Lefse discussion from the Chowhound Home Cooking food community. Lefse experts recommend ricing the cooked potatoes, but my mother always mashed the potatoes. Lefse is a thin potato pastry and this time of year, it graces the tables of many Norwegian-Americans. Posted: 13 February 2010 at 14:10: Norwegians have been credited with many things, but the best just may have been the sharing of their lefse recipe! Dust the rolling pin with a little more flour if dough starts to stick. I noticed this site has many 'how to' articles, can't wait to dive deaper. The non-stick surface may make it more difficult to handle the lefse because the lefse will have a tendency to slip around more, making it hard to get under it properly when trying to turn it. Rub plenty of the flour in. We still make it every holiday season, and this is the best recipe ever. If any dough sticks onto the pastry cloth, immediately scrape it off as completely as possible, and rub flour into the spot. By teaching them, they will continue this wonderful Norwegian tradition with their families! Apron – Roll Out The Lefse $ 25.00. She was quick to tell me me when I rolled them too thick or my edges were too lumpy, and I instinctively reached out to check thickness as the kids walk by on their way to the griddle. A little side note-This past year I also made a gluten free lefse and it actually turned out … There are basic kitchen tools that can also be used. Remove and discard peel. Adjustable ricer used, but riced potato was not riced a second time with smaller opening. Note: you will need a potato ricer to prepare this recipe. Mix only until flour is incorporated. The lefse can be stored in a sealable plastic bag, wrapped in plastic wrap or wrapped in aluminum foil. Use paring knife to cut out dark spots before ricing. The potato ricer forces the potatoes through small holes in the ricer, which is a good way to eliminate any lumps in the potatoes. Let them cool just enough to handle. It is generally made of aluminum but is also available in with non-stick surface. This is a flat, round grill design especially for frying lefse. Set grill at 400°F. Using a flour sifter makes this quick and easy. But once the lefse is off the grill, we wanted to tenderize the lefse by putting moisture back in. The lefse will begin to bubble slightly and brown spots will form on the bottom side as it is frying. By using a ricer, you get beautiful fluffyriced potatoes with little effortand you will have smooth dough to roll and cook with. If this makes the lefse too sticky and hard to roll, try adding a little more flour back in. Again with the traditional markings on the griddle might not hold the proper temperature second time with smallest.... 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