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Norwegian Lefse Baking by Kari
Photo by my cousin, Kari..
Thought I'd better let you know about this A.S.A.P., in case you want to talk for free Back to my story... Kari baked lefse for Christmas and below you'll find all about how to make this Norwegian goodie.
She said: "Although we all like the taste of this traditional lefse made with potatoes better, this dough was amazingly easy to work with.
It was so strong and I could roll the discs out really thin. That's something I always struggle with when making them with potatoes." Here is Kari's lefse recipe: Scald milk and shortening. Pour liquid (medium hot) over dry ingredients. Knead thoroughly before rolling. For best results roll out dough on stretched canvas or heavy cloth, occasionally dust lightly with flour. Form into round discs about 8-10", or larger depending upon the size of your frying/baking surface. Use a Turning Stick to bake lefse on the other side. (shown below)
Bake on a ungreased griddle (takke in Norwegian) or iron frying pan. Make sure the baking surface is not too hot. When/if it becomes hard, you can re-constitute it by moistening lefse by spritzing it with water and place between paper towels or clean cotton dishtowels to absorb excess water. To serve, spread with soften butter; sprinkle it with cinnamon and sugar; roll it up and cut the roll on an angle to serve. You can also fill it with various sandwich meats, jams or jellies, seafoods and/or cream or regular cheeses. Enjoy! So you thought my cousin Kari only makes good food - guess what? She makes beautiful pearl jewelry as well. Check it out Kari's pearl website here. Norwegian Recipes after Lefse Baking
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