I was encouraged to write the first instruction book on making lefse after many people approached me stating they would like to learn to make lefse. I could have made a video but realized a book would be easier to follow and I could reach more people in a book form. About six years ago I did just that. Having sold out on that book I am now offering this book, a second edition. By experimenting with recipes I can offer more detailed instructions; thus making the steps more explicit in making lefse. This is an instructional book for making lefse, a delicacy that is greatly welcomed by descendants of Norwegian emigrants that settled in many areas of the United States. It has been discovered and enjoyed by other ethnic backgrounds in recent decades. The purpose of such a book is to renew the art of making lefse back in to the families whose grandmothers made it several generations ago. If one hasn't made lefse a recipe is needed and the procedure must be simple to follow. Such is this step by step instruction book. Besides illustrated instructions this book contains four recipes, two using potatoes, one using potato flakes and one using mashed potatoes from a previous meal. The potato flake recipe saves the time and toil of preparing the potatoes to a riced consistency which is the primary product in the dough. The book contains countless tips throughout the instructions. It is indeed a complete guide in making lefse!

Step-by-Step Illustrated Instructions and Recipes for Making Lefse

By Darlene Sabo Ellefson

AuthorHouse

Copyright © 2012 Darlene Sabo Ellefson
All right reserved.
ISBN: 978-1-4772-7581-8

Contents

What Is Lefse?..........................................1Utensils................................................3Recipes.................................................7Step-by-Step Instructions with Tips.....................9Additional Tips.........................................19About the Author........................................23Make Lefse a Family Tradition...........................27Record of Book Ownership................................29Record of Lefse Making..................................30Other Notes.............................................32About the Book..........................................39Book Order Form.........................................41

Chapter One

What Is Lefse?

Lefse is a true Norwegian melt-in-your-mouth delicacy, the primary ingredient is potatoes. The soft pastry is generally buttered, sugared, and rolled up into a cone for eating. You will undoubtedly smile when enjoying this treat. Lefse can be eaten with meals or as a snack. This mouthwatering delicacy can be appreciated with a glass of milk or a cup of coffee or tea.

There are several types of lefse, but this book is based on the soft potato version. A potato dough is rolled thin and fried on a hot griddle. A lefse-maker wishes to achieve a good flavor, appearance, and texture.

Lefse was first adopted by the people of Norway after the introduction of the potato in Europe. The emigrants brought the utensils and recipes with them when they came to America. Our great-grandmothers fried lefse on a wood cookstove, adding wood sticks to achieve the hot surface. Norwegian grandmas made lefse regularly but, in many families, the art has been lost in the later generations. Correcting that is the purpose of my book.

Through the years, other ethnic groups have become acquainted with lefse—and they, too, enjoy it and desire to learn the art of making it.

Lefse can be enjoyed any time of year, but it is especially popular during the holidays; in many families, it is a holiday tradition. I like to send home a package or two whenever the grandchildren come for a visit, and I always have a few packages frozen for this opportunity. I expect them to carry on the tradition with their own families.

Please read the entire book before making your first batch of lefse, and then go back to the step-by-step instructions. Make use of all the tips I have shared throughout the book.

Welcome to the satisfaction of lefse-making!

Chapter Two

Utensils

Many of the utensils used today have been used by former generations. Once you have acquired these supplies they will probably last a lifetime and perhaps they can be passed down to your children or grandchildren.

The utensils noted as available in hardware stores may only be available from September through January. There are several websites that have them available year around.

Ricers are shown in opened and closed positions. Ricing the potatoes is preferred over mashing.

This type of ricer has been on the market for several decades. It is among the utensils Grandma has handed down to her children or grandchildren.

As I make large batches I generally use an electric grinder which is shown in use here. A kettle of potatoes can be ground in just a few minutes.

Ricers and grinders can be purchased at hardware stores or in house wares of a department store.

Electric Griddles have been on the market since the late 50's. Today they are available in two finishes which are Silverstone and polymer coated. I use both and have no preference. They can be purchased in hardware and department stores or online. Clean the griddle with a damp cloth after cooking the lefse.

Note for beginners: If you desire to experiment with lefse-making before purchasing a griddle, you can try using a large flat pan. This can be used on a burner, providing it will be hot. I would not recommend this on glass-top stoves. The size of the lefse should fit the pan.

Wooden lefse sticks probably accompanied the emigrants from Norway. The sticks are tapered on one end and have a little flex in the tapered end. I strongly advise having two sticks. One is used for lifting the lefse round to the griddle; the other, which tends to get warm, is for turning and lifting the lefse from the griddle. They are available in hardware stores selling lefse supplies or online.

Turning Stick and Rolling Pin

A [cross-cut (knobbed) wooden rolling pin has a surface that helps distribute flour as you roll. Putting a knit cotton cover over the pin keeps the dough from getting in the grooves of the pin and also aids in the rolling. Have several cotton covers handy to slip over the barrel of the rolling pin, and a couple extra in case they get soiled. This style of rolling pin and knit covers are available in hardware stores that offer lefse supplies or online.

Lefse Board with Various Turning Sticks

A large wooden round board and a heavy cotton cover that will fit snugly over the board are needed for rolling out the dough. The boards are round and should be large enough for ample space around the perimeter for excess flour. Boards can be obtained where other lefse-making supplies are sold. Beginners could use a heavy cloth over a counter but keep surface smooth.

Other things you will need:

• measuring cups and spoons

• plastic gloves

• table knife

• book with lefse recipes and instructions

• large kettle with a cover, for cooking potatoes.

• large mixing bowl

• six to eight clean kitchen towels

• plastic freezer bags, for storage

Chapter Three

Recipes

Keep in mind that additional flour will be needed for rolling.

Lefse I

This is a small recipe and can be doubled easily. Use a good brand of instant potato flakes.

1 ½ cups water 1 cup half-and-half ¾ tsp. salt 1 Tbsp. sugar ½ cup butter 2 cups instant potato flakes 1 to 1¼ cups flour

Bring the water to a boil. Remove from heat source and add the half and half, salt, sugar, and butter. Stir to distribute the ingredients. Add the potato flakes Cover with several thicknesses of toweling and refrigerate.

When ready to fry, remove the dough from the refrigerator and add 1 cup flour. Mix thoroughly. If the dough seems sticky and does not hold its shape, another ¼ cup of flour may be necessary. Roll the dough into balls and fry as described in Step 12 of the instructions.

Recipes II and III follow the same procedure as above, but use boiled potatoes that have been riced instead of potato flakes. For the following recipes, pack the potatoes into the measuring cup.

Lefse II

5 cups riced potatoes ½ cup evaporated milk 1/3 cup cooking oil 1¼ tsp. salt 1½ to 2 tsp. sugar 1½ to 1¾ cups flour

Lefse III

4 cups riced potatoes ½ stick (¼ cup) butter, cut into pats ¼ cup heavy whipping cream 1 ½ to 2 tsp. white sugar 1½ tsp. salt 1 to 1 ¼ cups flour

In Recipe III, the butter can be partially replaced with margarine, shortening, or lard. Butter or lard will give the best flavor.

For a variation, substitute a tablespoon of whole wheat, or graham, or rye flour and lessen the regular flour by a tablespoon. I like using white flour myself.

Tips:

• Three pounds of potatoes will produce about six cups riced potatoes.

• The more flour used, the drier the lefse.

Lefse IV

Making lefse from leftover mashed potatoes from a recent meal will probably not yield as good a lefse, but you can give it a try. If garlic or another flavor has been added to the mashed potatoes, do not use them. To three cups mashed potatoes, add ¼ teaspoon salt (optional), ¼ cup butter or margarine, and 1½ teaspoons sugar. Do not use additional liquids. Do not add flour until you are ready to roll into balls and fry.

The amount of flour will depend on the amount of liquids used for the mashed potatoes.

Chapter Four

Step-by-Step Instructions with Tips

Please read all the directions and the Additional Tips section first; then begin with Step I.

This method of mixing, rolling, and frying should make for good, enjoyable lefse from which you will be proud. If you are using the Lefse I recipe, you can skip the first two steps. Add the potato flakes in place of the riced potatoes in Step 3.

Step 1: Prepare the Potatoes

Select a firm and good-quality potato. Proceed with one of the choices below, using as little water as you need for boiling.

• Peeled Potatoes: Peel and cut the potatoes in uniform-sized pieces. Cover with water in a large kettle. Boil slowly with cover until tender when pierced with a fork. Drain water completely.

• Unpeeled Potatoes: Wash the potatoes well. Remove blemishes. Cover with water in a large kettle. Boil slowly with cover until tender when pierced with a fork. Drain water completely. Place the cooked potatoes in another container with ice water for just a few seconds so the potatoes do not cool. The skins will peel off very easily. You will need a lot of ice!

Step 2: Rice the Potatoes

Rice when the potatoes are hot, taking caution that any unriced potato pieces do not enter the bowl of riced potatoes.

Tips:

• Fill the ricer only half full of potatoes each time. It will be difficult to squeeze if any fuller.

• Squeeze slowly so bits of potato do not spit out; they could burn your skin.

Step 3: Combine the Ingredients

Choose your recipe. Measure the riced potatoes into a large bowl. Add the other ingredients (except the flour). The heat of the potatoes will melt the butter. Mix well.

Step 4: Let the Mixture Cool

Refrigerate the potato mixture in the refrigerator until cool. I prefer to use several thicknesses of toweling to cover the bowl while the potatoes are cooling. If a tight cover is left on, droplets of moisture will collect on the underside and fall into the potatoes. You do not want added moisture.

Tip:

• Never freeze potato mixture.

Step 5: Add Flour and Mix

Remove half the potato mixture from the refrigerator. In a large bowl, add half the flour to this half-batch of dough and mix well with plasticgloved hands. (A pastry blender could be used on a small batch.) Mix completely but do not over mix as this would create a tough lefse. The dough should be smooth.

Tip: You might try a teaspoon of baking powder mixed in with the flour of any of the recipes. Some feel baking powder aids in the rolling; however it will lose its effect if the dough is allowed to sit for a long period of time before rolling. There should be no change in the taste or texture of the lefse. Mix with the flour until thoroughly blended.

Step 6: Make the Dough Balls

The following utensils will make a one-third cup-sized ball, which will make about a 12-inch lefse:

• A one-third cup measuring cup, with a small rubber spatula to remove

• A #3 ice-cream scoop

You could also make a thick rope of dough approximately 2½ inches in diameter; consider what will make about cup, and cut crosswise through the rope achieving numerous cuts.

Roll each piece of dough into a ball, getting it very smooth. Any cracks on the edges will cause larger cracks when rolling out.

Step 7: Refrigerate the Balls

Place the rolled balls on a lightly floured plate and refrigerate. From this plate of balls, you will now be rolling lefse.

Step 8: Turn the Griddle to 500 Degrees F

Step 9: Prepare the Covered Rolling Board and Rolling Pin

Sift flour over the surface of the covered rolling pin and covered rolling board.

Step 10: Roll the Dough

Remove four or five balls from the refrigerator. On the rolling board, flatten a ball of dough with the palm of your hand to about an inch thickness. If cracks form around edges, pat them out. Add more flour in the center of the board.

With light pressure on the rolling pin, roll back and forth and across to form a piece about 4 inches by 8 inches as shown below.

Hold this piece up with your left hand while you sift flour in the center of the board again.

Return the dough to the board on its opposite side.

Roll from Center Outward in All Directions

Roll the dough to almost the desired thickness by working from the center outward in all directions.

Use slightly more than the weight of the pin at the outer edge when nearing the desired size. Getting the outside edges too thin will cause edges to become dry and brittle.

Tips:

• The center of the board requires the most flour and less toward outside edges.

• If you are a beginner, do not force yourself to make thin lefse. This comes with practice.

• If a wet spot develops on either the rolling-pin cover or the board cover, gently scrape the dough away, rub flour into the spot, and take caution to keep the area well-floured—or remove the cover and use a clean one.

Step 11: Remove the Dough Round from the Board

When the desired thickness has been achieved, gently slide a turning stick under the center of the round by slanting the edge of the stick downward slightly as shown above. Move the stick horizontally from one side of the round to the other, making certain there are no areas sticking to the board's cloth.

Position the stick under the center and carefully lift and deliver the dough round to the hot griddle. Place one half down and pull the stick out the other side, spreading the entire round flat on the griddle.

Step 12: Fry the Lefse

Turn the lefse when brown spots form on the bottom by slipping the second turning stick across the underside. Lift the lefse at the center and flip it over to the other side. Continue to use this stick only at the griddle if using two sticks.

Checking First Side and Turning to Second Side

When the second side of the lefse has brown spots, use the same stick to remove the lefse completely from the griddle.

Step 13: Steam the Lefse

Lay the folded lefse in the fold of several layers of towels. Cover with remaining half of towel.

Cover with several more layers of towels.

Continue the entire procedure for each ball, beginning with Step 10 above, staggering each fried lefse approximately ½ inch to the right of the previous lefse. This will keep the outer edges of each lefse moist. Limit this stack to 10 lefses. (See below) Continue to steam the lefses under towels for 10 minutes.

Step 14: Cool the Lefse

One by one, remove each folded lefse onto kitchen towels that have been spread across a larger area of the counter or table. (See below) Cover with two thicknesses of towel over all the lefse. The lefse will cool quite fast, and they should be packaged when completely cool to keep from drying out. Remember, you want a moist product.

Cut the lefse in half along the fold. Fold each half in thirds. To do this, lay a finger at the halfway point of the cut edge. Fold the left side over two-thirds of the way to the right. Next, fold the right third to the very left edge.

The lefse can now be packaged for later use. Better yet, take a moment to enjoy your labor: sit down, butter and sugar a piece, roll it up, and enjoy! If you'll be serving the lefse right away, skip ahead to Step 18.

Step 15: Package the Lefse

Place the folded lefse one on top of another in heavy plastic freezer bags. Try to get as much air out as possible without pressing on the lefse. Be careful not to stack too many in a bag, as they will weigh themselves down.

Step 16: Store or Freeze the Lefse

The packaged lefse can now be stored in the refrigerator for several days or in the freezer for several months. If freezing, seal the bag and wrap it in a large piece of aluminum foil, or use another bag for second-bagging. This will prevent frost from forming.

Repeat Step 5 through Step 16 for the remaining half-batch of dough in the refrigerator.

Step 17: Thaw the Lefse

If you froze the lefse in Step 16, remove from the freezer and allow to thaw in the refrigerator (still packaged) for a day or more before serving. Or remove the packaging and thaw watchfully in the microwave.

Step 18: Serve and Enjoy

The traditional way of serving lefse is to lay it flat and butter it; sprinkle sugar (brown or white) over the buttered lefse; and then roll it into a cone. Begin eating from the smaller end.

Cinnamon sugar is a popular option. Some lefse eaters like to heap on potatoes and meat before rolling up. Cheeses, jellies and jams, or peanut butter could be tried—or use your imagination! A Norwegian (or the daring) might eat it with lutefisk!

Step 19: Clean Up

Once the entire batch has been fried, steamed, cooled, and packaged, it is time to clean up.

Remove all excess flour that may be on the board and countertop. Remove the covers from the rolling pin and rolling board. I like to give them a shake outdoors, but watch the direction of the wind and don't disregard the neighbors! I launder all the cloth items together in hot water. Never use bleach, scented detergent, or softener.

(Continues...)

Excerpted from Step-by-Step Illustrated Instructions and Recipes for Making Lefseby Darlene Sabo Ellefson Copyright © 2012 by Darlene Sabo Ellefson. Excerpted by permission of AuthorHouse. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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