I just received my package of lefsa a few days ago, it is my first time purchasing from Jacobs or from anywhere, I’ve only had homemade, and it is the best homemade, but I have to say I am extremely satisfied with it and I would say it’s so good that I don’t think if blindfolded I’d be able to tell the difference. Jacobs has a new customer for sure!
No doubt. My great-grandmother is flipping over in her grave. 10 lbs *Peeled* Russet Burbank Potatoes, cooked until just-tender and drained. 1 pound salted French or Irish butter. Don't scrimp on this. 1 pint heavy cream 7 cups AP flour That's literally all you need. Some people add sugar; some add salt; neither is needed. Salted butter takes care of the salt, and potatoes are almost entirely starch, which is nothing more than long strands of glucose (sugar). I mentioned not to scrimp on the butter quality. Take that to heart. There ain't much in a basic lefse ingredient list, so shoot for the highest quality you can get, especially the butter and cream. Your palate will thank you. The above ingredient list produces about 50 quarter-pound rounds, which, if properly rolled will just sit inside the rim of a standard lefse grill. And yes, it can be portioned (you can make half the recipe (25 rounds) by simply cutting every ingredient by half). The one thing that gets me is no one seems to dock their lefse after rolling it out. I have two standard size rolling pins for lefse. One is a grooved pin which you commonly see for lefse chefs. The other is the same size, but loaded with pyramid spike that come to a point. The former is used to roll the lefse (obviously); the latter is used to dock it before rolling it up on the lefse turner. Docking the lefse (much like you would a pie or pizza crust) produces a freckle that is much smaller when grilled. You don't get randomly large brown splotches in your lefse like you almost always see (such as in this clip). Instead, all of the freckles are very small. It also makes the lefse even more tender (which is hard to believe, I know). Docking lefse before grilling is how I was taught, and I've always done it that way. I've lost count of how many lefse aficionados see mine and ask how I get the freckle so small and numerous. I've searched far and wide for a standard sized docking pin like mine to gift to a friend that was introduced to lefse years ago. I haven't been able to find one. I'm sure a pizza docker would work, but a full-size pin is certainly easier. I inherited my pin from my grandmother, who inherited it from her grandmother. I've never seen another one, so I care for it like an heirloom.
I've had, and very-much like, their lefse. My only complaint is they don't dock their rounds before cooking them. Truth be told, few people do. Years ago I inherited my grandmothers full-pin docking roller, and it makes a huge difference. Rather than brown splotches the lefse freckles, with small brown spots no larger than the diameter of a pencil. For me personally, given the extremely limited ingredients in my family recipe (potatoes, butter, full-cream, and flour), I've found the biggest hitter in making fabulous lefse is using the absolute best butter you can get your mitts on (think: Irish or French). It really does make a world of difference.
it takes 1 hour to roast a potato and then just 10min to mash it, add butter and cream. so it's 5min to wash the potato, put it whole with the skin in the oven and then 10min to peel and mash it. don't be lazy and eat quality food.
Very nice! Sadly Norwegians seldom make their own lefse these days. We tend to buy them pre made in the store. The ones from the store are pretty tasty though!
