In 2020, the Joy of Christmas is under pressure. It's unlikely we will experience the normal large family gatherings, the fabulous church services and music .. many of the traditions that make the season so special. People are hurting both mentally, physically and economically. Many have died or are in hospital.
Lefse is the one tradition that cannot be skipped in this household. Lefse lights the Christmas spirit.
Here's a tutorial.
1. Block out 2 days on your calendar and a 3rd for cleanup.
2. Pick out good potatoes. If you fail this step, you are doomed. Russets are best. Others absorb too much water during the boil (see below). 10-20 lbs.
3. Buy a lefse grill. The one we have is from Hoplin & Nelson circa 1970 $18.95. You'll have to outlay a bit more today. And a lefse stick.
4. Peel and boil.
5. Rice. If you're up to it, twice. Find a volunteer with strong hands.
6. Mix riced potatoes with the flour, butter & cream.
7. Roll into balls. Refrigerate overnight
8. For each ball, roll and roll and roll on a lightly floured pastry cloth.
9. When it is rolled to exactly the right thickness, use the special lefse stick to flip it on the grill. (Remember to plug it in.) Brush off excess flour. New unused paint brush works well - watch for loose bristles. Don't worry about the shape. It's not a beauty contest and it doesn't affect the taste.
10. At precisely the right time, flip and repeat for side two. Then add to the finished lefse to the stack forming on a clean towel.
10. When cooled, fold and package. Two to a package, three if you're feeling generous.
11. Consume. Butter & white sugar (brown if you were not brought up right) and roll into a tube. Some people go sugarless - can't understand that.
12. Give some away. It's really not Scandinavian nice to hoard all your lefse.
This is a mediocre specimen. I am only allowed to eat the less than perfect. But the misshapen taste just as good as the "good enough for company" pieces.
Best wishes to you'all this holiday season. Stay well.
Copyright © 2020 Dave Hoplin
Definitely want to try it. But will probably use a crepe griddle: international harmony. Oui, you betcha.
ReplyDeleteFrench lefse? Sounds like heresy to me. Does your elite crepe maker heat to 450°? Some details missing in the tutorial :-) I'll have to get a recipe to you.
DeleteShould have had your instructions before I tried this by myself way back when. I thought that being Mom’s “turner” would have prepared me for making the mixture just right. NOT! Asked for Mom’s recipe, but don’t you know, she just mixed and rolled it by “feel.” So how many cups of potatoes to how many cups of flour and heavy cream or melted butter does “feel right” mean? How long do you roll it out to get it to “feel” right? Uf dah! Such a mess I made! Of course, my sister had the lefse griddle, so I was frying my lefse on a cookie sheet set over the burners of an electric stove. That didn’t help matters, either. Easy decision to let Ruthie keep the lefse griddle without saying a thing and let her make our holiday lefse! I’ll make the krumkake, thank you very much!
ReplyDeleteWith ya, right up until the white sugar; heresy! Only brown sugar will do.
ReplyDeleteCalifornia lefse
DeleteFrom anonymous: "One technical correction (or did you intentionally omit this secret to success?): The finished stack should rest on a clean towel -- and under another. I think that's the only time you want to capture some of the steam. "
ReplyDeleteThis is the free tutorial. I confess that it is lacking in a few essential details necessary for perfection.
Delete