Marianne
Super Self-Sufficient
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- Feb 6, 2011
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Lefse is a Scandanavian flatbread that I grew up with. I was surprised that there were so many variations when I did a search for a recipe (instead of searching for mine). Here's the link to a page that has different recipes of the 'real' stuff and pics:
http://www.lefsetime.com/all_about_lefse/lefse_recipes.php
I always used rather 'past their prime', wrinkled spuds or the leftover mashed potatoes when there wasn't enough for another meal. Since I'll have a potato overload soon, I'll be making some lefse again.
I never measured anything, just added butter and salt to the mashed potatoes, then enough flour to be able to roll out some tortilla looking rounds. I like mine a little thicker so there's more potato flavor and it stays pliable. Toss each one on a hot dry griddle, flip over when there are brown spots on it. Stack on a towel and keep them covered until it's time to eat.
You can use it as a wrap (slice up those fresh tomatoes and cucumbers!), in place of bread at dinner or just slather on some butter, cinnamon/sugar or jam or preserves for a sweet snack.
My mother's family immigrated to the US in 1872, bringing their essentials in three large trunks. One of the things they brought was the lefse rolling pin. I never knew what that weird looking rolling pin of my mom's was until I saw a picture of 'real' lefse on that site.
And since I'm Scandanavian, I can post the cute poem from that site:
An Ole Scandinavian Lefse Recipe (a little lefse humor)
Yew tak yust ten big potatoes
Den yew boil dem til dar don,
Yew add to dis some sveet cream
And by cups it measures vun.
Den yew steal 'tree ounces of butter
And vit two fingers pench some salt,
Yew beat dis wery lightly
If it ain't gude it is your fault.
Den yew roll dis tin vit flour
An' light brown on stove yew bake,
Now call in all Scandihuvians
Tew try da fine lefse yew make!
Sounds just like my great aunts, Gusta and Gena and uncle Ole!
http://www.lefsetime.com/all_about_lefse/lefse_recipes.php
I always used rather 'past their prime', wrinkled spuds or the leftover mashed potatoes when there wasn't enough for another meal. Since I'll have a potato overload soon, I'll be making some lefse again.
I never measured anything, just added butter and salt to the mashed potatoes, then enough flour to be able to roll out some tortilla looking rounds. I like mine a little thicker so there's more potato flavor and it stays pliable. Toss each one on a hot dry griddle, flip over when there are brown spots on it. Stack on a towel and keep them covered until it's time to eat.
You can use it as a wrap (slice up those fresh tomatoes and cucumbers!), in place of bread at dinner or just slather on some butter, cinnamon/sugar or jam or preserves for a sweet snack.
My mother's family immigrated to the US in 1872, bringing their essentials in three large trunks. One of the things they brought was the lefse rolling pin. I never knew what that weird looking rolling pin of my mom's was until I saw a picture of 'real' lefse on that site.
And since I'm Scandanavian, I can post the cute poem from that site:
An Ole Scandinavian Lefse Recipe (a little lefse humor)
Yew tak yust ten big potatoes
Den yew boil dem til dar don,
Yew add to dis some sveet cream
And by cups it measures vun.
Den yew steal 'tree ounces of butter
And vit two fingers pench some salt,
Yew beat dis wery lightly
If it ain't gude it is your fault.
Den yew roll dis tin vit flour
An' light brown on stove yew bake,
Now call in all Scandihuvians
Tew try da fine lefse yew make!
Sounds just like my great aunts, Gusta and Gena and uncle Ole!
