Lefse: Difference between revisions
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=== Preparation === | === Preparation === | ||
Peel and boil the potatoes. When fully cooked, drain thoroughly.<ref>Be sure not to overcook the potatoes. Drain them as soon as they are fully cooked. A piece should be able to be pierced with a fork, but they should not be breaking apart while cooking.</ref> After draining the potatoes, be sure to steam them in the hot pan to help reduce moisture content.<ref>Alternatively, the potatoes can be spread out on a large cutting board to steam.</ref> You don't want any extra moisture in the potatoes (it will make rolling them out very challenging). | |||
Rice the potatoes into a large bowl. | |||
Combine all but the flour; refrigerate for at least a few hours, or overnight. | |||
Add flour; mix. Divide the dough into balls about 2" in diameter and keep the balls in the fridge on a chilled plate. A 1/4 cup scoop can be used to divide the dough into balls. | |||
Heat the griddle to 400°-425°F (425 on our griddle). Fold two bath towels and a dish towel (or two), in half on a cooling rack with the dish towel on the inside. | |||
Roll out a ball of dough on a well-floured pastry board until very thin (able to read lettering on the board through the dough). Gently roll onto a lefse turner and unroll onto a heated griddle (400°-425°F; 425 on our griddle). Keeping the pastry board well-floured throughout. | |||
When small bubbles form across most of the lefse, turn the lefse over and cook the other side. Remove from the griddle and place the round, folded in half, in the middle of the dish towel and cover with the towels to allow it to steam. Continue to bake the rounds and stack them inside the towels. Allow to steam for a few hours before wrapping them in plastic wrap. They can be frozen, but allow them to thaw at room temperature or in the fridge. | |||
=== Notes === | |||
<references /> | |||
=== See Also === | === See Also === | ||
Latest revision as of 23:55, 26 December 2025
| Summary | |
|---|---|
| Prep time | 2 hrs |
| Cook time | 2 hrs |
| Source | |
| Yield / serves | ~18-36 rounds |
| Rating | Yummy, very moist |
Ingredients
- 12 c riced russet potatoes (~5 lbs)
- 2 t salt
- 6 T butter/margarine
- 2 T sugar
- 3 T heavy cream / evaporated milk
- 3 c flour - use less, flour the board a lot
Preparation
Peel and boil the potatoes. When fully cooked, drain thoroughly.[1] After draining the potatoes, be sure to steam them in the hot pan to help reduce moisture content.[2] You don't want any extra moisture in the potatoes (it will make rolling them out very challenging).
Rice the potatoes into a large bowl.
Combine all but the flour; refrigerate for at least a few hours, or overnight.
Add flour; mix. Divide the dough into balls about 2" in diameter and keep the balls in the fridge on a chilled plate. A 1/4 cup scoop can be used to divide the dough into balls.
Heat the griddle to 400°-425°F (425 on our griddle). Fold two bath towels and a dish towel (or two), in half on a cooling rack with the dish towel on the inside.
Roll out a ball of dough on a well-floured pastry board until very thin (able to read lettering on the board through the dough). Gently roll onto a lefse turner and unroll onto a heated griddle (400°-425°F; 425 on our griddle). Keeping the pastry board well-floured throughout.
When small bubbles form across most of the lefse, turn the lefse over and cook the other side. Remove from the griddle and place the round, folded in half, in the middle of the dish towel and cover with the towels to allow it to steam. Continue to bake the rounds and stack them inside the towels. Allow to steam for a few hours before wrapping them in plastic wrap. They can be frozen, but allow them to thaw at room temperature or in the fridge.
