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Roman Reyes
Roman Reyes

Buy Lefse Grill

Aluminum satin finish grill, a favorite for over fifty years. Features unique overflow spout on deep edge rim to control spills and splatter; heat resistant legs, hardwood handles. Heats to 500 degrees.

buy lefse grill

Cast aluminum grill with satin finish,16 inch diameter with variable temperature control from warming up to 500 degrees. Even surface with even temperature, is also great for pancakes or any griddle-cooked foods! Lefse recipe included. Made in the USA.

In Norway, the lefse is sweet or savoury, thick or thin, can be made from wheat or potatoes, and can be served with a wide variety of accompaniments. Depending on the variety, the lefse can be eaten an alternative to bread or as a sweet pastry with coffee.

During the 19th century, the lefse was a popular way to store wheat or potato, which would otherwise be unusable. The lefse was stored in a dry state, much like flatbread, and would be soaked before use.

So, what's the tortilla comparison? Well, just like tortillas can be made from flour or corn, lefse can be made from wheat or potatoes. The flexibility of how lefse is served and eaten also reminds me of a tortilla.

In parts of western Norway and northern Norway, a lefse usually refers to a slightly thicker, sweet pastry-like item served with coffee. They are typically filled with a sweet, cinnamon butter. These tend to have different names in other parts of Norway. For example, here is Norway, it is klenning.

At many gas stations and ferries up and down the country, mass-produced lefser are popular sweet snacks. You'll also see lomper, round potato-based tortillas commonly used as a hot dog holder, among other uses. Whether these are classed as lefser or not I'm really not sure, but they're pretty close all the same!

But as with traditions from other countries, the American version has changed over time. Today, the lefse is considered a traditional celebration and christmas food among Norwegian American communities in the USA. Its preparation often becomes a family activity ahead of the holidays.

In the coming weeks, I'm planning to try several popular recipes for myself. Of course, I'll share them on here when complete! In the meantime, here are some links to the most basic lefse recipes, followed by some other recipes from around the world wide web.

Jølstralefse: A traditional recipe from Sogn og Fjordane region, now part of Vestland county. The easy recipe produces a dough that can be used for a savoury dinner accompaniment, or filled with a sweet butter for a coffee snack. You can also follow these tips and tricks for beginners.

Lefse with brunost cream: This recipe (in Norwegian again, sorry!) is for thin lefser and an intriguing brown cheese cream filling. I'm sure this isn't going to be to everyone's taste, but once again it shows the flexibility of the lefse!

The lefse griddle is a somewhat pricey countertop appliance that is ideal for those of you wanting to make traditional giant lefse. But a stovetop griddle pan that you use for tortillas will work just as well for trying out the recipe.

We have just started our lefse and use flour as this is what was handed down through our family. We have had a family discussion regarding the amount of butter needed in our recipe. Could you share the recipe you use? Thank you so much, Bob Aune

I grew up with what my mom called kingpins lefse or wedding lefse. Just flour, lard & milk, rolled very thin and after cooking on one side, the other side was brushed with an egg glaze & cooked until set. We kept them frozen, softened with moist towel and then unglazed side brushed with butter & then brown sugar & cinnamon. Oh such a treat

The amount of water in your potatoes will affect the amount of flour needed, wetter potatoes=more flour. I always let the hot potatoes cool and dry out before ricing my potatoes. Also the more flour you use the tougher your lefser will be. I use the minimum amount of flour called for in the recipe and then add potato flour instead of AP flour if the consistency is still too wet. Since moisture content varies batch to batch for many reasons it really is learning what the best consistency feels like. As for the rolling, once the dough is the right consistency it is easiest to roll if you are using a well floured lefse board and covered rolling pin. I make mine thin and roll until I can see the printing of my mat through the lefse. I just lightly dust with flour using a pastry wand and actually just use a non-covered french rolling pin because I find it easier to control and make nearly perfect rounds. A lefse stick is necessary to pick up and deliver the lefse to the griddle.

Without a doubt, the best lefse is the sweet variety served with coffee on a ferry crossing a fjord on the drive from Bergen north, sadly with more bridges and tunnels being built and less ferries this treat is dying out especially as DFDS have shut down the Newcastle-Bergen route and getting your car to Norway is no longer viable!

I love that my 93 year old Dad and I just found your site. He just spent the last hour telling me how he and his brother helped his mom make lefse when he was a very young child. His mother was a widow with 3 boys under 5 years old when her husband died. She made lefse not only for her family to eat but made it to sell to local stores. The lefse she made was sold over the counter for 3 cents each but she only got a penny and a half per lefse. Eventually the price increased to 5 cents each and she got 2 cents each. Dad says she could make 1200-1500 in a year in her kitchen. My memories of lefse are the ones she made for us at Christmas time rolled with butter and sugar or butter, sugar, and cinnamon inside. Dad says, though, that they most commonly ate them wrapped around the dinner foods: meat, potatoes, etc. Anyway, we appreciated your information. Thank you so much.

Sandra, This is more info since my last post. Here is a link to a dessert lefse, which sounds more in line with what your fiance is referring to. If you can get more specific information about what he has had in the past, an internet search should help you find a similar recipe.

Holidays in many Norweigan homes means getting together with family, sharing a dinner together, and lefse. Lefse is an iconic holiday food served on the tables of Norweigian Americans on Thanksgiving and worldwide on Christmas. This delicious potato bread is akin to a tortilla, but Scandinavian style. It is often served with toppings, such as butter, sugar, cinnamon, jellies, and even savory ingredients. If you are new to lefse or want to get close to your ancestral heritage, check out this Norwegian Lefse Recipe using real potatoes.

I usually provide a list of products I use at the end of a recipe, but I am breaking my rules here by bringing this to the forefront. If you want to make lefse making an enjoyable experience, I recommend purchasing a Lefse Making kit (Affiliate Link). This would include a special grill, a mat for rolling it out, a corrugated rolling pin, a special turning stick, and some cloth covering for the mat and the rolling pin.

Probably. I suppose you could hack together some things that approximate the kit. My opinion, however, is that if you are going to make lefse, do it right. Unless you want to spend a bunch of time researching how to make equipment or willing to make a crappy product, just buy the kit (affiliate link). If I were to say there are two pieces of the equipment that is most important, it would be the lefse grill and the turning stick. The other pieces might be a little easier to improvise

Probably the more popular grill for making lefse is the Aluminum Lefse Grill, but I prefer the Non-Stick Lefse Grill (Affiliate Link). Because we are using real potatoes, rather than instant potatoes, we tend to have a bit more moisture in our ingredients. This moisture can cause some sticking, which is not ideal.

I use Russet potatoes. It is a common potato that is inexpensive and it works well for this purpose. I think some interesting opportunities are possible with different kinds of potatoes. Many potatoes have unique and subtle flavors that might make for some great (or worse) lefse. There is some risk that moisture content will mess with your end product, but there might be some interesting opportunities with other kinds of potatoes. Still, I used Russet potatoes.

One of the issues I encountered in my lefse recipe journey was ricing potatoes. I use a ricer, but I would imagine good mashing will give a similar effect. However, I found that one ricing did not quite do the job. I found that the best result with creating a fine potato mixture was sending the potatoes through the ricer twice.

Stretch and tie the rolling board cloth over the board. Liberally apply flour to both the board cloth and the rolling pin. Spend time rubbing flour into both the board and the cloth covering for your rolling pin. Be liberal with your flour. In between cooking each lefse, expect to reapply the flour. All of this flour helps ensure things are not sticking.

I am liberal with using flour to make sure everything is easy to work with. I then take my dough balls and pat them into a disk by hand. Then, I place it into the center of my rolling mat and use the pin to try and make a nice, big, and even uncooked lefse.

My lefse balls tend to be about 150 grams and I would not get much larger than that. You may, however, find yourself using smaller balls if you want. Anywhere from 100 grams to 150 grams will make a nice size lefse, with each lefse providing two snack-size servings.

I mentioned this once, and I am going to mention this again. The dough is delicate. When you are rolling out, take care. When you are moving the dough from your rolling matt to the grill, take particular care to be gentle. Once the dough is on the lefse grill for a good 30 seconds to a minute, the structure hardens up a bit and it becomes a bit more hearty and easier to manipulate. Until then, always make sure to handle them with care. 041b061a72


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