Lefse Print
…or download printable pdf file — Lefse Recipe
Ingredients
Ingredients
• 10 pounds potatoes, peeled
• 1/2 cup butter
• 1/3 cup heavy cream
• 1 tablespoon salt
• 1 tablespoon white sugar
• 2 1/2 cups all-purpose flour
Materials Suggested
Electric Lefse Griddle
Pastry Board and 3-4 Pastry Cloth Covers
Corrugated Rolling Pin and 3-4 Rolling Pin Covers
Lefse Stick
Potato Ricer
Flour Dredger/Shaker
Preparation
Step 1
Cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place into a large bowl. Beat butter, cream, salt, and sugar into the hot riced potatoes. Let cool to room temperature.
Step 2
Stir flour into the potato mixture.
If the dough feels too sticky add a little more flour, if it is too dry or is cracking when pressed add another couple pats of butter. Taste the Lefse dough as you go, it should taste like potatoes not flour. The dough should be slightly salty and buttery, but be careful not to over-do-it on the salt.
Step 3
Form the finished potato mixture into balls about the size of a golf ball. Flour a pastry board covered with a pastry cloth and rub the flour into the cloth. You want enough flour so that your lefse will not stick, but not so much that your lefse is completely covered in flour. Roll out your lefse on your pastry board until it is 1/8 inch thick. Using your lefse stick transfer the lefse to your griddle. Cook on the griddle until bubbles form and each side has browned. Place the lefse on a damp towel to cool slightly and then cover with a damp towel until ready to serve.
Lefse
Ingredients
• 5 pounds/2 1/4 kilograms red-skinned potatoes, peeled and cut into uniform size
• ⅔ cup/158 milliliters neutral oil, such as canola
• 1 (5-ounce) can/148 milliliters evaporated milk
• ½ cup/100 grams sugar
• 2 teaspoons kosher salt
• 2 ½ to 3 cups/312 to 375 grams all-purpose flour, more as needed
Gluten Free
• 3-4 cups peeled and cubed white potatoes
• 1/4 cup ghee
• 1/2 cup coconut milk
• 2 tsp honey
• 1 tsp salt
• 2 Tbsp arrowroot flour, plus more for rolling out the dough
• 1 – 1 1/2 cups cassava flour (I used Otto’s Cassava Flour, but my go-to brand recently is Anthony’s)
Instructions
Prepare the potatoes. Peel potatoes and cut them into large, uniform chunks. Measure out 3-4 cups of potatoes and put in a large pot. Cover with water. Bring the pot to a low boil. Cook until the potatoes are soft and easily pierced with a fork – about 15 minutes (depending on the size of your potato pieces). Drain the potatoes and transfer to a large bowl.
Using a fork, potato masher, or potato ricer, mash the potatoes until no lumps remain. Add the ghee, coconut milk, honey, and salt, and mix until completely combined. At this point, you can refrigerate overnight and add the flour/cook the lefse the next day. Alternatively, you can just continue on right away.
When you’re ready to make the lefse, add the arrowroot powder and 1 cup cassava flour to the potato mixture and mix until fully combined. At first, it will be very crumbly, but eventually it starts coming together into a workable dough (patience is a virtue).
Clear a large work space and sprinkle with arrowroot flour. Turn the dough onto the counter and knead a few times to bring it to a smooth ball. If you find that your dough is too wet and it sticks to your hands or your workspace, add additional cassava flour a tablespoon at a time until the dough is no longer too sticky to work with. If you add too much flour, and the dough will no longer stay together, you can add coconut milk or ghee a teaspoon at a time to bring it back to a dough consistency.
Using your hands, make equal-sized balls out of the dough. Size varies depending on how big you want your lefse to be. I made balls about an inch in diameter.
Heat a griddle or large cast iron pan to medium-high. Sprinkle a little more arrowroot flour onto your work surface. One at a time, flatten your dough balls and roll out very thin with a rolling pin. Using lefse stick/spatula (if you have one), transfer the thin patty to the griddle. Let cook for about 1 minute on each side or until slightly golden.
LOMPE (RECIPE FROM NORWAY)
Printed from COOKS.COM
https://cooks.com/ty8nd0ps
Lompe looks almost like Syrian bread, but is thinner and not hollow–more like a Mexican tortilla. It is made from potatoes and flour (see below) and is a favorite with children and adults alike–wrapped around hot dogs, or eaten as a treat, rolled up with butter and a sprinkling of sugar. 1 tsp. salt Approximately 200g/6 1/2 oz./1 1/2 c. flour
Boil the potatoes in their peels. Peel and mash them with the salt while they are warm. Knead the mashed potatoes with flour–the less flour used, the better Lompe. Roll the dough into a long sausage and divide it into equal sized pieces. Roll the pieces into flat circles–about the size of a small frying pan, about as thick as two quarters (1/8 inch). Fry in a hot, dry griddle or frying pan.
••••••••••••••••••••••••••••
LOMPE
* Exported from MasterCook *
POTATO PANCAKE BREAD (LOMPE)
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads Pancakes
Ethnic
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb (6 medium sized) old
-potatoes (the older, the
-better)
1 tb Salt
1/4 lb (1 cup) flour
This excellent soft pancake wrapper, easily made at
home, is eaten in Norway with butter and ‘geitost’
cheese, or used to wrap delicious little morsels of
smoked ham, ‘fenalar’, dried and salted leg of mutton,
or a spoonful of berry conserve.
You will need a griddle or a heavy frying pan, or best
of all, a ‘takke’. Boil the potatoes in their skins.
Peel them as soon as they are cool enough to handle
and immediately mash them with the salt. Speed makes
light pancakes. Mix with the flour into a dough.
(Less or more flour may be needed – potatoes are very
variable. The less flour you use, the better.) Form
into a long sausage and chop of lengths. Roll these
pieces out into pancakes about 1/8 inch thick.
Bake the ‘lompe’ on a hot iron surface.
Yield: Makes 10 to 12 small pancakes Time: 1 hour
From: “The Old World Kitchen – The Rich Tradition of
European Peasant Cooking” by Elisabeth Luard, ISBN
0-553-05219-5 Posted by: Karin Brewer, Cooking Echo,
7/92