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Title : Let's Make Lefse
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Thank you I have watched lots of how to but no one explained why you cover them. I did my first batch today and turned out very well I used 4 oz of mixed pot thinking I didn't want my lefsa to big but 4 oz is to lg a ball I belive maybe 3 oz balls would be about perfect.
Thank you for posting this video! I used it step by step (lap top on my counter) while I made my very first batch! I shared my lefse with my grandma (who is 97) and she loved it. I got the highest praise from her when she said "this is as good as the lefse I used to make". Your video helped so much!
My first video to choose and this was meant for me. My name is Elaine, my daughter is Audrey, my mother in-law is Carol and last my Grandmother who made lefsa was named Thelma! Thanks for the great video will be ordering a griddle soon! I've tried making but mine ends up too thick!
After watching your video a couple of years ago I went out and purchased everything that I would need to make lefse. With your wonderful recipe and watching the step by step process, you made it very easy to learn. I now have taught others how to make this wonderful Norwegian treat! I am getting ready to make again this year and was very happy to see your video was still here. Thank you!
Good lefse is one of the foods that I will keep eating until I am sick I love it that much, with butter and salt! I rarely make it because I find it so finicky and to tell the truth I can eat them almost as fast as I roll and cook them. This was a wonderful tutorial and I realize now that the item I am missing is the long thin stick you ladies slide under the dough. I'll have to start looking around Vancouver for one of them. Anyway you have inspired me to try it again, so thanks :)
Neil- With regard to bland taste, we have found that not enough salt makes the lefse taste bland. You will note we add salt when we boil the potatoes and also when we mash them - but you don't want to add too much! Concerning the sticking, as we roll, we mix only three cups of potatoes and one cup of flour at a time. Some potatoes have more moisture in them than others, so we adjust the flour up or down when we mix, then we use less when we roll. It does take a some practice - Good Luck!
Thank you so much for your video. My recipe did not call for the cream so I am thinking that caused the bland taste. I also had problems with sticking so I am wondering if I made my batch too wet, not enough flour. I am thinking that it is better to add more flour to the batch, letting you get away with less flour on the board?
I think your video has one of the best summations of lefse creation on the internet -- not just for the recipe and procedure but also the communication involved. My grandmother was the daughter of Norwegian immigrants and made lefse with no pastry sleeves on a wood-burning stove to sell at local markets around Christmas-time. The idea floors me; my father and I have enough uff-das making it each year with our modern conveniences as it is. Thank you for the great video, and happy holidays.
Thank you for your comment about our lefse video. I wanted to tell you that we do boil the potatoes the night before, mash them and mix with cream and butter. The next morning we rice them and then mix in the flour as we describe in the video. As far as rolling them perfectly round, when I first started rolling them, I did one that looked like the state of Louisiana! You will get better, it just takes time (years).
Wonderful video.I learned to make lefse about 5 years ago from my husband's late aunt. I still can't get them as beautifully round as she and you ladies, but she said they'd do! Your tip on thinning the stick is great! She taught me to make the dough the night before. Obviously, your dough was fine right away. I'll try that too.
@katpickett your response is old but honestly, give it another go! the griddles and sticks are not expensive at all. For a neophyte lefse-maker, the pastry covers for the board and rolling pin are invaluable. See if there's a local Sons of Norway chapter with a lefse party you can join and learn from in the fall; they'll be glad to have you!
Way to much flour ladies for three cups of potatoes. Rice your potatoes after cooking, add your butter, cream, salt, sugar and 1 tsp baking powder to 6 cups of potatoes. Then in the morning add the flour and you're good to go. ps: try turning it on the board only once. :) lykke til