LEFSE(FROM NORWAY TO NORTH DAKOTA)
Lefse, Norwegian potato crepes, are popular in North Dakota, particularly during the winter holiday season. The thin, delicate flatbreads are cooked in a skillet until lightly browned, spread with butter and sugar and then rolled into a thin tube. Good thing one recipe makes nearly 30 crepes; they'll go quickly! Around 1870 many European immigrants from Norway settled in North Dakota's northeastern corner, especially near the Red River. They are famous for their lefse. Icelanders also arrived from Canada. From the Cooking Channel.
Provided by Sharon123
Categories Breads
Time 1h40m
Yield 28 lefse
Number Of Ingredients 6
Steps:
- Put the whole, unpeeled potatoes in a pot and cover with cold water by 2 inches. Bring to a boil and simmer gently until a fork goes through the potatoes with little resistance, about 40 minutes.
- Cut the potatoes into smaller chunks and press through a ricer. If you don't have a ricer, peel the potatoes and mash with a fork or masher. Measure out 4 loosely-packed cups of riced potatoes and put in a large bowl. Heat the heavy cream, butter, sugar and salt in a small pot until the butter melts. Add the butter/cream mixture to the potatoes and mix gently. Put the mashed potatoes in the refrigerator to cool down, about 30 minutes. Once cooled completely, add the flour and work it gently into the potatoes. Do not over work the dough. Allow to rest at room temperature for 10 minutes.
- Take 2 tablespoons of dough and form it into a ball. Sprinkle flour on a sheet of parchment or wax paper. Using a rolling pin, roll out the dough into a very thin circle, about 1/16-inch thick and 7 inches wide. Flour the dough as necessary to avoid sticking.
- Heat a large nonstick skillet over medium heat. Turn the parchment or wax paper upside down and gently peel off the thin circle of dough onto your hand. Place the dough directly in the heated skillet. Cook on one side until some brown speckles start to form, about 1 minute, and then flip the dough and cook for an additional 30 seconds. Transfer the cooked lefse to a plate and keep covered with a clean kitchen towel. Repeat with the remaining dough.
- To serve, spread butter and sprinkle sugar on a warm lefse and roll it up. If the lefse is cold, you can warm it up quickly in a heated skillet.
Nutrition Facts : Calories 80.7, Fat 3.3, SaturatedFat 2, Cholesterol 10.2, Sodium 97.1, Carbohydrate 11.3, Fiber 0.8, Sugar 0.6, Protein 1.5
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Hachi Dissanayaka
[email protected]I'm not sure what I did wrong, but my lefse turned out really thick and doughy. I don't think I rolled it out thin enough.
Norine Leal Sanchez
[email protected]This recipe is a great way to use up leftover mashed potatoes. I always have a lot of mashed potatoes left over after Thanksgiving and Christmas, so this is a great way to use them up.
3 Hadi
[email protected]I'm a beginner cook and I found this recipe to be very easy to follow. The lefse turned out great and I'm so proud of myself!
Faruk khan Ladwan
[email protected]This recipe is a little time-consuming, but it's definitely worth it. The lefse is so delicious and it's a fun project to do with friends or family.
FgS MéhèDi Häŝäñ
[email protected]I made this recipe for a Norwegian potluck and it was a hit! Everyone loved it. I'm so glad I found this recipe.
Mirembe Moureen
[email protected]I'm allergic to potatoes, so I used sweet potatoes instead. The lefse still turned out great! I'm so glad I found this recipe.
Miguel Villafane
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfect. My friends and family love it.
Aaliyah Payne
[email protected]I'm not a huge fan of lefse, but I thought I'd give this recipe a try. I was pleasantly surprised! The lefse was actually really good. I would definitely make it again.
Top Uae
[email protected]This recipe was a disaster! The dough was too sticky and I couldn't get it to roll out properly. I ended up throwing it all away.
Malang Log
[email protected]I was a little disappointed with this recipe. The lefse was too dry and crumbly. I think I might have overcooked it.
TANYA tanya
[email protected]I've made lefse many times before, but this recipe is by far the best. The lefse was light and fluffy, and it had the perfect amount of sweetness.
arina sichinava
[email protected]This was my first time making lefse and it was a lot easier than I thought it would be. The instructions were clear and the lefse came out great.
Tufatjol hossen
[email protected]I'm from Norway and I can attest that this recipe is authentic. The lefse was delicious and reminded me of home.
Muraina Quadri
[email protected]My family loved this recipe! It was easy to follow and the lefse turned out perfectly. We will definitely be making this again.