Lauren launched Minnesota Uncorked™ to cultivate interest in food and wine. When she's not masquerading as a recipe developer on the internet, Lauren earns her keep as a marketing specialist in the wine industry. She is WSET Certified Level III (Distinction), a Certified Wine Professional (CWP) through Saint Paul College, and a Spanish Wine Scholar (SWS) through Vine Lab Wine & Spirts Academy. Lauren can be reached at lauren@mnuncorked.com.
Wow this is so much more difficult than I thought... mine is a mess it's ripping apart cannot get thin flour everywhere I had to throw half away so far can't get it to work... yeah flatbread is not for me I'm terrible with pastries in general but more power to you this is so complicated and I'm screaming in my kitchen getting nothing done for hours LOL. Havent had in least 25 yewrs and craving out of nowhere. Ughh gonna have to buy expensive online someday I guess.
Well look to make a apple pie n it's crust from granny's recipe takes alot of gadgets too. Try doing it without tge gadgets. Ok lets see, bought canned apple pie filling. Purchased a pre-made pie crust shell. Baked it, no, actually just warmed it in the oven. Let's see does it taste like grannys apple 🍎 pie 🥧. That's a Big H-No
@@mnuncorked I usually buy the dried Viking Bread brand. It is from Bergen, where my great grandpa & grandma immigrated from. It is very different & delicious. Tastes like my childhood.
I worked for years at Granruds Lefse in Montana. For five months out of the year mid October to mid March we'd turn 60000 lbs of raw potatoes into thousands of pounds of Lefse. Mr Granrud had even invented lefse rolling machines that you'd sit at and they'd roll the lefse. He was sort of the Willy Wonka of lefse.
I didn't tell you how much of anything! 😉 The recipe is linked in comments, in the description of the video - and HERE > www.minnesotauncorked.com/how-to-make-perfect-norwegian-lefse/ Happy lefse baking!
@@mnuncorkedthank you. You know making lefse is like baking bread 🍞 many things including temperature and humidity effect its outcome. And type of potatoes 🥔 too. The outfit I worked for use a mixture of russet and reds.
@@mnuncorked Funny, that's what I call them too. I'm Latin, my Partner is Norwegian (he's originally Minnesota) and I am the one on RU-vid looking up the recipe to surprise him. 😁 Wish me luck! 🤞 And thank you for sharing!
Thanks very much for these detailed instructions. I am my family's Norwegian grandmother but over the years have only made lefse at Christmas so never really had the details down pat and at this point had skipped it for about 10 years. My hopeful brother had stopped asking if we'd ever see it again lol. But that lefse grill just kept staring at me from its dusty place down there in the basement. I just don't remember all that much about how to make the process go well (while unfortunately remembering very clearly how much work it is even with someone to help). Having your instructions and pointers has been really helpful, and now there is a great big pile of lefse in my house. Thank you!
Do you have any advice or tips to keep the deep frying smell to a minimum or not as bad? I live in an apartment and so I'm limited to the number of windows I can open. I do shut my bedroom doors to try to keep the smell from getting to my clothes and bedding. The smell is why I stopped making them years ago. I would love to make them this Christmas so I would appreciate any help. Thanks and Merry Christmas!
Oh my gosh, I HEAR you on that! I usually deep fry things in the garage, but for the purpose of doing the video, I thought I better keep it classy and do it in the kitchen :) I DO have a few tips in addition to closing doors to all rooms you aren't using, though: - Put a box fan in the window, pointing out, to draw out cooking odors - After cooking, simmer a pot with 1/2 vinegar, and 1/2 water and let it boil for 20 minutes uncovered. (Vinegar is an odor-neutralizer, whereas something like a scented candle is an odor-masker, so I suggest going the "neutraliszer" method! ) - Make sure you are using a high temp oil (it is less likely to burn, which creates off-odors) - Make sure to scoop any little bits of batter out, these will burn quickly and really smell. HAPPY baking, and hope you get to enjoy these delicious cookies this season!
My Grandparents both came from Norway. My Grandma used to make lefse every year for Christmas. I've been using your recipe for the past three years. It's a family favorite! Now I can make lefse with my Daughter, just like I used to with Grandma. Thank you for this great video!
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Hi, how can I help? If you mean how much to add when rolling - it’s really not scientifically measured If you mean you’d like to know the recipe in general, it’s in my website at: www.minnesotauncorked.com/how-to-make-perfect-norwegian-lefse/
I just "inherited" a lefse grill, lefse stick and some Lokstad rolling pins. Is it necessary to use a rolling pin cover on a grooved or crosscut rolling pin? Also, how will it work using a silicone pastry mat instead of a floured canvas pastry cloth?
I find that the lefse sticks easily to a rolling pin (even a Teflon one), I’ve had the most success with one with a cover and a lot of flour. I haven’t tried one in the style you’ve mentioned, though. I bet a silicone mat would work? I used a standard plastic pie crust mat before I got the setup I have now. Tip: wet paper towels under the mat will help if it’s slipping on the counter. Happy lefse making! 🧑🍳
@@mnuncorked thanks. I have a pastry board but no longer have a pastry cloth or rolling pin cover (I carelessly stored them and they got bugs in them). I will probably get a mat to fit my rectangular board and some covers for my Lokstad rolling pin which is quite a bit bigger in diameter than my standard rolling pin. I also got a Kitchen Aid mixer along with the other cookware. I have tested the lefse grill and it works so I should be good to give it a try.
Yes,here a few things you could troubleshoot: Batter could be too thick (thin with some milk) Oil might not be hot enough (they will absorb too much oil) You could also try crisping in the oven by reheating before eating. Happy baking! Let me know if you figure it out!
I haven't had Lefse since my Grandma died in early 70s, she sold Lefse in the grocery stores in Alexandria, MN, before my auntie passed she gave me the recipe but I can't find it...guess I'll use yours. Thanks!
This reminds me of being a kid in Wisconsin making lefse with my Grammy. We would just spread butter and sprinkle sugar on the inside and roll it up. I love lefse
My grandma was famous for her lefse. I make it every Christmas. I have all the equipment. Grandma always left it on the back porch to chill. She lived in North Dakota. It was COLD I have a beautifully rosemaled lefse stick that I bought years ago at Vesterheim the Norwegian museum in Decorah Iowa.
I'm of Norwegian heritage and am majoring in Asian studies. I haven't had lefse in years since I left home. My husband and I have traditionally done a Korean Thanksgiving (BBQ and all) but I'm wanting to incorporate a bit of my heritage as well as his own (he's German). Hoping to get on this the next holiday! So excited. Loved lefse and krumkake growing up!
I had no idea they were popular in so many cultures until I worked on this project! It was fun to learn about. I recently saw them at a Hmong market, too!
Yes!! Thanks for chiming in! I learned this tip a few years ago from a Sicilian gnocchi maker and it really changed my process! I updated the print recipe but haven’t updated the video (because it would be a huge project!)
Once the dough is formed into the patties can the dough be stored either overnight in the refrigerator and baked the following day? Can the preformed patties be stored in the freezer for preparation at a later date?
This recipe didn't mentioned how much weight it's a Butter stick used for this recipe. In y country a butter stick it's about 0.20 lbs (90 grs.) of butter, seems pretty nothing compared to the butter stick at the video.
Too much flour dries it out, use just enough so it doesn't stick to pin and always use lard never butter. I make lefsa every year from my great grandmother's recipe from Norway. Always turns out soft and not dry.
I always let them steam off a bit before freezing so moisture doesn’t get trapped. And it comes out fine! But yes, I have heard of sweating it. Just haven’t made it part of my routine!
