Thursday, December 27, 2012

Lefse 101: Uffdah -That Is A Lot Of Work!

Lefse-A Tasty Norwegian Treat!

OK~ Lefse was always something that my Grandma made throughout the year, and she made a lot of it over the holidays! A Norwegian favorite at our family gatherings for many years. My Mom has made lefse off and on over the years, but not so much the past few years. Our 17 year old son was asking me how lefse was made, as he would like to know how to make it. That was all it took, as I was immediately on the phone with my Mom. So, a lefse making session was about to commence!

I rounded up approximately seven dozen russet potatoes. These seven dozen potatoes were peeled and boiled.

Boiled Russet Potatoes

They were then placed in the refrigerator for approximately 3 hours. It was then time to let the lefse making session begin! Garrett and I ventured to Grandma's house- 1 1/2 miles down the road.

Grandma had all the necessary utensils out to make the lefse. A bakers cloth, rolling pin, lefse griddle, and a lefse stick. It is important to use a lefse griddle, as it needs to be a very, very hot griddle. At least that's what the Norwegians in the family have always told my Mom.

Bakers Cloth and Lefse Turning Stick

  We started by ricing the potatoes.

Potato Ricer

We then took three cups of potatoes and mixed in 1 tsp. salt, 1 tsp. sugar, 1/4 cup melted butter, 1/4 cup of 2% milk (some people use cream) and 1 1/2 cups of flour. These items were all combined and ready for the roller.

Mixing All The Fixings For Lefse

The potato mixture was then rolled out. Yep, a circle is what you are striving for. My Mom is an expert, as she rolls out perfect circles every single time!

Rolling Out The Lefse

The first one I made looked like the state of Texas, and I did not care. Once it's all rolled up with sugar and butter, any shape works for me!

The rolled out potato mixture is then lifted and placed on a very hot griddle.

Grandma and Garrett Turning Lefse

 Once it bubbles, the lefse is flipped.

A Cooked Up Lefse

And in about five minutes, you have a tasty Norwegian treat!

It is best to place the lefse between flour towels, so they cool properly. Once they are cooled, you can fold them and store them in baggies in the refrigerator. Once you are ready to eat them, bring them out of the fridge and butter them up to your liking! We like to warm them in the microwave, coat them with butter; and sprinkle them with sugar and cinnamon.

This little project of seven pounds of potatoes took us a little more than three hours to complete. My jaw just about dropped when my Mom said that my Grandma made lefse one holiday season containing more than 100 pounds of potatoes!  Uffdah- that's a lot of lefse!

I must add the recipe we used was a combination of four out of one cookbook. In all honesty, I think whatever recipe you use- they will taste very good! It is important to not use too much flour or too little flour, as you will have issues rolling the lefse dough out. It looks like the lefse tradition will continue in this family, as myself and my 17 year old son now know how to make this yummy Norwegian treat! After All, It's All In a Mom's Day, Right?

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