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1-1/2
1-1/2
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1-1/2
1
2
1/2
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#
oz
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c
t
t
c
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-- 1 Batch (5)
Potatoes (1)
Butter
-- Batter
Flour, allpurp
Salt
Sugar
Heavy Cream
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Day Ahead: - (1 hr + 8 hrs fridg - 25 min work)
- Cook POTATOES just until done all the way through - a thin probe
does not find a hard spot in the middle. Recommended is to bake them so
they will be dry and fluffy. If you boil them let them dry more, because
the potatoes must be quite dry before mixing.
- Let Potatoes cool until you can just handle them. Then peel off
skins - cold potatoes are much harder to peel. Diligently remove all eyes
and hard spots.
- While Potatoes are still warm, break into chunks and press through
a ricer.
- Melt BUTTER and work it well into the Potatoes.
- Spoon Potatoes into a baking dish or similar, a wide one for good
drying, and and let sit to steam off for an hour or more. Refrigerate
overnight for potato starch to convert to resistant starch. Keep
uncovered so they continue to dry. Yes, there is such a thing asl
"too dry" - the edges of your patties will have too many cracks.
Prep: - (1-1/4 hr)
- Mix all ingredients and run in a mixer just until evenly distributed -
don't over-mix.
- Form the dough into balls. I make mine 2 inches diameter, but you can
make them larger or smaller, depending on what size Lefse you want to make.
2 inches will make 15 Lefse about 9 inches accross. Squeeze them flat into
thick patties. If there are cracks on the edges, pinch them together
and reform. Powder well on both sides with flour and set on edge
in the dish that came out of the fridge - see
Gallery. Put the dish back
into the fridge to chill the dough well, these puppy's need to be
cold - so clean up and rest awhile for the work to come.
Run: - (Figure about 3 minutes per Lefse. For
the amounts and size given, about 45 minutes)
- Pre-heat your Lefse Griddle to 400°F/200°C.
- Prepare your rolling surface sprinkling with plenty of flour. Put
your rolling pin sock on the pin and flour it well. Never under
estimate how much flour everything has to be dusted with!
- Take a couple patties out of the fridge. Place one on the rolling
surface and liberally sprinkle flour on both sides.
- Roll it out about 5 inches across and dust the top again.
- Always roll all the way off the edges or your Lefse will stick to the
roller. Roll it out so thin you can easily see the pattern on the rolling
surface through it.
- Slide your Lefse Stick all the way under the center and move it off one
edge, then do the other edge to make sure the disk is not stuck down
anywhere. Slide the stick under off center and lift. Transport it to the
Griddle. Let the long edge touch the griddle, then roll the stick towards
the other edge, lower and lower to the pan, until the whole disk is on
the pan. If you get a fold at the edge, you can easily flip it over with
the stick, provided you do it quickly.
- In about 50 seconds the Lefse will have some brown marks. Flip it over
with the stick and bake it for another 45 seconds or so. Don't bake too
long or it will be too stiff to roll. Lift it off the griddle. with the
stick.
- Lay the Lefse out to cool before stacking or they may stick together.
Then you can stack them. I pile them 6 to a stack, unfolded,
and seal them in plastic film. They will roll more easily the following
morning.
- Important: Scrape off any bits of dough stuck to the
rolling surface. Rub flour into the spot and then scrape again before
re-dusting.
- For serving see Serving.
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