Beginners, I recommend you start with only 2 cups of dough, with 1/2 cup flour, and make 8 balls, because it will make the lefse smaller and easier to handle while you are learning. The thin floor lefse was more of an “everyday” lefse for us put whatever there was in it. Bring a large stock pot full of water to a boil. thanks. Well, just like tortillas can be made from flour or corn, lefse can be made from wheat or potatoes. And be careful not to overwork your lefse dough, this will break down the gluten and make your lefse very tough. This flexible food is a staple of traditional Norwegian households, cafes and even ferries up and down the country. Now can you tell me how I should store my lefse? This past Christmas my four grandchildren learned how to make Lefse and we made it four different days because the demand for it from family and friends was so great. Do I have to use rolling pin covers to keep my dough from sticking to the rolling pin? Wait 24 hours, and then put the lefse in a Ziploc bag for freezing.” Hungry Troll is excellent. Potato lefse: For a potato-based version—and also one in English—try this American take on the lefse. Her parents immigrated from Oslo. Instructions. The easy recipe produces a dough that can be used for a savoury dinner accompaniment, or filled with a sweet butter for a coffee snack. “Chefse”? Be sure to let the pin air dry completely before your next use. You might need to cut the amount of cream up to half the amount. Oh such a treat. Baker? If it’s gonna be longer than that, take your freshly shaken cloth, fold a couple times and place into a zip top bag. What causes my lefse grill to not heat correctly? Prep your dough into patties: This is a time-saver once the rush of rolling and grilling lefse begins. I am now 82 years old and this recipe has been in the family for generations. Making Lefse is is really easy. I have a bethany lefse grill and it did not come with instructions, when first using it do I need to do any pre-treating? My lefse is sticking to the pastry cloth, what should I do? If you don’t plan on eating it right away, toss it in the freezer. If you refrigerate warm lefse, they will become soggy and inedible. Lefse recipes: How to make Norwegian lefse at home, Tesla Launch Pricing Experiment in Norway, Norway’s Utøya Memorial Gets Go-Ahead Despite Local Opposition, Coronavirus in Norway: The Latest News on the COVID-19 Outbreak, Norway’s Ingebrigtsen Brothers: Stars of the Track. I found a you tube video from a couple that gave me a recipe and showed how to make it and ours turned out perfect this year. Lefse is a Norwegian skillet bread typically served with butter and jam at holidays like Thanksgiving or Christmas. Can you help? Recipes and even names vary considerably across Norway, so it's difficult to provide a complete breakdown of all the different types. In many parts of western, eastern and central Norway, lefser are used as an alternative to bread. Share: Receive latest stories and local news in your email: GO. Russets are by far the best to use. At Lefse Time we are sure to rub plenty of flour on the pin before every sheet. From a traditional homemade staple to a quick on-the-go snack from a gas station or even a fancy dish at a wedding, the Norwegian lefse has a long history. Absolutely not! Patties made a day before tend to “breakdown” overnight. All you need is a few tools and either a mix or your favorite recipe. Cool 4 to 5 hours this way, then place in plastic bags and seal, either with the lefse flat or folded in quarters. The above picture shows just a couple of examples. Common sweet fillings are sugar and cinnamon. This is the “what do your prefer” answer again. The Lefse Lady, Gwen Katula, gives a demonstration on how to make lefse. The first thing is to make sure your potatoes have not beenover-boiled. The moisture could start with over cooked potatoes, too much liquid ingredient or not enough flour. Despite being sticky the dough should be pretty firm and able to form into patties that will hold their shape. I’ve tried the potatoe recipes that come up on Google and they taste very floury. Our best advice is prevention, be sure to sprinkle flour over your rolling area between every sheet. Lefse possibilities are endless! Judy I was from black river falls wi and class of 55 my sister was class of 57. Words of Norway tells the stories of Norway to the world, and helps Norwegian companies do the same. Rubbery lefse is due to too much flour and overworked dough. Our lefse is made with no preservatives, so it can take a week or so in the fridge. We cook it on a griddle, and it gets hard. I don’t think that lefse is bad for you…but maybe you can cut back on all the butter and sugar you eat it with. We really recommend that you mix up your dough, scoop out your patties and get right to rolling. We bake it in a hot oven. Do not wash after each use. If not, maybe just pick a simple recipe and post it here in English as a place holder. Give an additional sprinkle over the center area, where every patty starts for rolling. Have you ever heard of Songekaker? Now my mouth is watering. At Lefse Time we like it for the results we get and the authentic markings on a cooked sheet of lefse. Our lefse is made with no preservatives, so it can take a week or so in the fridge. Recipes and traditional flat bread serving ideas! bossyvossy March 31, 2016. Be sure to use unscented detergent and no fabric softener or dryer sheets. At Lefse Time we like the markings a corrugated rolling pin leaves on a rolled sheet of lefse so we skip the covers. Lefse should be refrigerated or frozen. How can I remove a sticky spot on my aluminum finish lefse grill? There is no one best lefse recipe. In my family there are 2 ways that we traditionally serve lefse. My Norwegian grandparents came from Norway and leaved in Blair wi. I called it a Norwegian fish taco! Drain potatoes. what am I doing wrong? She made hers a little thicker and filled it with a cinnamon sugar filling that tasted of sour cream rather than butter. Keep refrigerated. I know there are a lot of you out there that when it comes to making lefse, it’s a marathon! Brush out your pin and shake out the cloth as best you can, put the cloth back onto the board. Now a few hour in advance? Step 2. Today, the lefse is considered a traditional celebration and christmas food among Norwegian American communities in the USA. Recommendation for online lefse store. So you can then stretch the cloth back over the board and store somewhere cool and dry until next week. Or you might try cooking your lefse a bit longer the next batch, which will cook out a bit more of the moisture. Once you have the flour brushed out, give your pin a quick wash in warm soapy water and dry immediately. Many Scandinavian-Americans eat lefse around Thanksgiving and Christmas time, gathering to cook lefse as a traditional group activity. . I don’t think you can classify lefse regionally. Start with 10 to 11 ounces potato to yield about 1 1/2 cups cooked riced potato. You may need to do multiple batches if you are using a smaller pot. In Norway, the lefse is sweet or savoury, thick or thin, can be made from wheat or potatoes, and can be served with a wide variety of accompaniments. Lefse should be refrigerated or frozen. Spread it with peanut butter and jelly- a new twist on an old classic. I tried making lefse but end product is so sticky I can’t get off my fingers and too sticky to roll, what am I doing wrong? I don’t know. Then it’s best to rub flour in, much like a pastry cloth to re season your grill. Lutefisk rolled up in a :). Cooling. I grew up with what my mom called kingpins lefse or wedding lefse. With your grill off, take approximately 1 Tbsp flour and rub in gently. I think both are accurate in different ways, but neither offer a complete picture. Do you have to use a corrugated rolling pin to make lefse? Then liberally spread and rub in flour over that spot. To clean the pastry cloth, untie it, remove from the board and shake out as much flour as you can (best to shake outside). Then you can launder it but use little to no detergent. I don’t know how to serve lefse. When finished let cool before packaging. This will cause a steam effect and soften things up. I don’t think any of my cousins do, though, so I guess I’ll be the one for my generation! New potatoes or red potatoes tend to adsorb too much water during the boiling process. Shake out as much flour as you can. Take a clean dry cloth and lightly dust off the flour. When finished rolling out the lefse, scrape off excess flour from the pastry cloth and then fold the cloth and store in a plastic bag until ready to use again. I have never tried store-bought lefse. Do you like the traditional Norwegian lefse? But if you are going to be using your items soon you can store without washing. Same with my family! So if you are looking to use half & half, you may need to cut back in the amount a just a bit. What’s your preferred type?”. Sometimes my lefse falls off the stick between rolling and placing on the grill–even if I move swiftly. But do what you like, maybe your a husky norske and half a sheet is more to your liking for serving! Both grills will cook beautiful lefse. Lefse freezes beautifully, just enclose in ziploc style freezer bags, removing as much air from the bag as possible. We'll send it anywhere in the United States by FedEx 2-day or SpeeDee Delivery, usually 2-3 days. Keep cooked lefse under the tea towel to keep warm. Nope! The translation maybe is not going Portuguese either. It's also almost exclusively a potato-based product in the USA, simply because potatoes were the most commonly available crop to the Norwegian immigrants back in the day. I never knew lefse could be a preserved food. Just as the Norwegian flatbread was developed as a way to store food over the harsh winter months, lefse served a similar purpose. If, after mixing in your other ingredients to the riced potatoes, you find that your lefse dough is loose or sticky, putting your lefse dough in the refrigerator can really make a difference. Can I substitute half and half for the cream? Serve with brown or regular sugar or butter. I’ve cooked all my lefse! We found that using a tray full of flour and rolling your pin back and forth through the flour is super handy. Wrapping the bags in foil c an also help prevent freezer burn flavor. I'm looking forward to testing out some of the many recipes for myself in the weeks and months to come. Every time we go to a Sons of Norway Lutefisk dinner everyone would stare at us making our rolled up burrito. I’m guessing in may be a regional dish from Sogn og Fjordane as that’s were my Norwegian roots are. Roll the dough into balls slightly larger than a golf ball and press gently between your palms. Lastly it would be not enough flour. Lefse dough will stick to your fingers when mixing. But a stovetop griddle pan that you use for tortillas will work just as well for trying out the recipe. Sign up for our FREE newsletter to learn about new products, promotions and lefse availability! It is often served with toppings, such as butter, sugar, cinnamon, jellies, and even … Save Comment 19 Like. Russets are hardy and will stay “dryer”. Holidays in many Norweigan homes means getting together with family, sharing a dinner together, and lefse.Lefse is an iconic holiday food served on the tables of Norweigian Americans on Thanksgiving and worldwide on Christmas. The flexibility of how lefse is served and eaten also reminds me of a tortilla. Cut your peeled potatoes 2-3 pieces depending on size and cook until they are tender. I know you suggest refrigerating lefse but mine seems to retain moisture when refrigerated. You'll also see lomper, round potato-based tortillas commonly used as a hot dog holder, among other uses. You can use any pin to make lefse. Immediately start rolling lefse. Be sure and pull the cloth out of the bag immediately, there could be a bit of frost in the bag. You could end up with ‘Spring Fresh’ scented lefse! My mother was from the north, not far from Mosjoën, and her relatives make a thickish lefse usually served with cinnamon and sugar and often also with a thick sweetish gooey substance (often with raisins) appropriately called “gomme.” Every time I visited my aunt knew just what to make me!