Lefse of One Baked Potato
Using One Potato
Lefse is a Scandinavian Invention
Today marks the first time I have created Lefse. I looked up a few recipes and they all seemed to use a large number of potatoes.
I had one potato, so I needed to adjust the recipe. The recipes were all pretty basic. Potato, butter, sugar, flour, cream and salt.
I made some substitutions. My potato was microwaved and in the refrigerator. I needed to peel it. I used the back side of a knife and scraped the skin off. I then discarded the peels.
The recipe wanted me to rice the potatoes. I just cut them very small. One potato made one cup of diced. I added 2 pats of room temperature butter, and stirred them together. In another bowl, I mixed 3 tablespoons of flour, 1/4 teaspoon of salt, a tablespoon of sugar and got ready to add the concoction to the potato mixture. Then, I added a 1/3 cup of flour.
It needed some moisture. Not a lot, but some. The recipe called for cream, but all I had was Eggnog. I measured a tablespoon of Eggnog and poured it in. It stirred in, a little dry and crumbly. I pondered adding oil, but since I already had butter, decided to add one more tablespoon of Eggnog.
- 1 potato, baked
- 2 tablespoons butter, room temperature
- 1 tablespoon sugar
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1/3 cup flour
- 4 tablespoons eggnog
- 1 cup sugar
- 1 tablespoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
Place in frying pan. No oil. My frying pan is set on medium. The pan is dry, but remember that I have butter in my potato mixture. I'm basically placing my rolled out flat pancake type object on my pan and letting the butter brown. The entire flour and potato mixture will brown lightly.
Set timer for 2 minutes and flip over when you see browned spots on the bottom. Flip and do the other side. When it is lightly browned, take off pan and place on plate.
Someone suggested putting a light coat of butter on the pan in between lefses, but, I just wiped my pan clean in between. The flour from rolling falls off into the pan and has a tendency to scorch. So remove the browned flour after you remove your lefse. There is enough butter in each lefse to brown each one.
Roll flat and try to keep in circular shape.
No Definite Order
You have to make your dough, roll into a ball with your hands, then smash flat and roll a little wider.
Toss into a frying pan and cook until browned on both sides. Either sprinkle with sugar and spices or place on a bed of sugar and spices. Then, while still warm, roll the Lefse into a tight bundle, smash flat and place in dish to cool. Eat when cooled off.