Best 3 Sandys Lefse Recipes
Embark on a culinary journey to discover the delectable flavors of "Sandys Lefse." This traditional Norwegian flatbread, pronounced "left-sa," holds a special place in the hearts of many. Its unique aroma and delicate texture will captivate your senses and leave you craving more. With its versatile nature, lefse can be enjoyed as a simple snack or transformed into a culinary masterpiece when paired with various fillings and toppings. Whether you're a seasoned chef or a novice in the kitchen, this guide will provide you with all the essential information and step-by-step instructions to create the perfect Sandys lefse.
Check out the recipes below so you can choose the best recipe for yourself!
BASIC LEFSE: NORWEGIAN POTATO FLATBREAD
Steps:
- Gather the ingredients.
- Preheat the oven to 175 F. Peel the potatoes, making sure that no peels or eyes remain. Coarsely chop them into 1-inch pieces.
- In a stockpot, bring water to a boil and add the potatoes. Boil them until they are fork-tender, about 15 to 20 minutes.
- Drain the boiled potatoes well. Place them on a baking sheet lined with parchment paper and bring them into the hot oven for 15 minutes to dry them further.
- Remove the potatoes from the oven and pass them through a ricer . You need them to be finely riced, so twice through the ricer might give you a better texture. You should have at least 4 cups of riced potatoes.
- Mix in the heavy cream, butter, sugar, and salt.
- Mix well and place the potato dough in the refrigerator, covered, to chill overnight.
- Preheat a lefse griddle or your skillet of choice to 425 F. You need a very hot surface to properly cook the lefse. Use a pastry blender to cut the flour into the chilled potatoes, or vigorously knead the flour in until you have a smooth dough.
- With the help of an ice cream scoop, divide the dough into 16 to 20 biscuit-sized balls.
- Generously flour a pastry cloth or board and a rolling pin. Roll out each piece of dough into a 12-inch circle, dusting with more flour as needed.
- Carefully lift the circle with a lefse stick or the handle of a flat wooden spatula. Transfer it quickly to the griddle.
- Cook the lefse on the griddle until brown spots begin to appear.
- Flip and cook the other side.
- Remove the cooked lefse to a plate lined with a damp clean cloth to cool. Cover with another damp cloth. Continue to cook the remaining dough balls until you've used all of the dough.
- Serve the lefse smeared with butter to taste and a sprinkle or two of sugar.
- Enjoy.
Nutrition Facts : Calories 181 kcal, Carbohydrate 31 g, Cholesterol 13 mg, Fiber 2 g, Protein 4 g, SaturatedFat 3 g, Sodium 235 mg, Sugar 3 g, Fat 5 g, ServingSize 16 to 20 pieces, UnsaturatedFat 0 g
NORWEGIAN LEFSE
I was raised on Lefse as a special treat for the holidays. We still make it every holiday season, and this is the best recipe ever. We eat ours with butter and sugar. Note: you will need a potato ricer to prepare this recipe.
Provided by DEBBA7
Categories Bread Quick Bread Recipes
Time 2h
Yield 15
Number Of Ingredients 6
Steps:
- Cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place into a large bowl. Beat butter, cream, salt, and sugar into the hot riced potatoes. Let cool to room temperature.
- Stir flour into the potato mixture. Pull off pieces of the dough and form into walnut size balls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness.
- Cook on a hot (400 degree F/200 C) griddle until bubbles form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve.
Nutrition Facts : Calories 367.6 calories, Carbohydrate 71.2 g, Cholesterol 16.3 mg, Fat 6.6 g, Fiber 5.5 g, Protein 6.9 g, SaturatedFat 4 g, Sodium 522.7 mg, Sugar 3.2 g
SANDY'S LEFSE
My friend is half Swedish and half Norwegian and she grew up in North Dakota. This is her mom's recipe. Posted for ZWT3.
Provided by Jamilahs_Kitchen
Categories Breads
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Mix with wooden spoon.
- Form into balls and roll with rolling pin on floured surface.
- Bake on hot flat cast iron skillet, cook until desired brownness, turn over and cook on other side.
- When done place on absorbent towel and place towel on top until cool.
- When ready to eat spread butter and sprinkle with sugar and roll up and enjoy. You can place anything to your liking roll and eat.
Tips:
- Use high-quality butter or margarine for a richer flavor.
- If you don't have a lefse stick, you can use a rolling pin to roll out the dough.
- Be careful not to overcook the lefse, or it will become dry and brittle.
- Lefse can be served warm or cold, with a variety of toppings such as butter, sugar, cinnamon, or fruit.
- Lefse can be stored in a covered container at room temperature for up to 3 days.
Conclusion:
Lefse is a delicious and versatile bread that can be enjoyed in many ways. Whether you are serving it as a side dish, a snack, or a dessert, lefse is sure to be a hit. With its simple ingredients and easy-to-follow instructions, this lefse recipe is a great choice for any home cook. So next time you are looking for a new bread to try, give lefse a try. You won't be disappointed!
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