How to make lefse demonstration with Lefse Time

[@jillhansen5411]

Fantastic video! I grew up watching my mom make lefse without all the helpful tools, but we stood at attention waiting for the first lefse to come off the griddle so we could eat it warm with just butter. The melting butter would drip down our chins. Mmmmmm!

[@sandramartin9784]

Thank you so much for the great tutorial, especially the little tricks and tips. Today was my first batch and they turned out great. Almost no sticking, super thin, tender, and wonderful!

[@moiradecraene5841]

Many thanks to Gwen for giving me instructions on making a family favorite. I grew up in Madison Wisconsin and remember watching my mom make it but when I would have been old enough to learn from her, she had started buying it from the ladies in Mount Horeb. As a young mother I had to teach myself how to make our lefse because it wasn't available where we lived. After watching Gwen's video this year, I have completely changed the way I do things as well as trying the recipe from their website. Her tips made the project much more enjoyable and the end product was wonderful. For the first time I was able to make the larger rounds that had always eluded me. I made double batches and now have more than enough in the freezer to make everyone happy on Thanksgiving.

[@Craig-ib7gk]

Thanks for the great video. I have to say, this lady knows lefse (obviously). Your video is terrific. The background noise is irritating as all get-out, however. Your content is *outstanding*, so good it deserves better production and noise control. There are as many lefse recipes as their are people that make lefse. My recipe is from my paternal grandmother (from *very* northern MN), and is trivial. it actually has no sugar. It's simply 10 lbs peeled cooked russets, 1lb of butter, one pint heavy cream, and seven cups AP flour. When she was still around (she passed away about thirteen years ago, but I've kept the tradition alive), we could double those amounts and have two grills storming. They're rolled thin enough to cook about 50 seconds on the first side, about 30 on the other. I actually rice twice; once after the potatoes are cooked, and again, when adding the flour, which is done one cup at a time, 1/6th of the potatoes at a time. The rounds are 12", made with 1/4lb dough each. I also use two rollers, one corrugated for the actual rolling, and one perforated for a single pass at the end of rolling. That ensures perfect freckling, as any steam vents through the pinholes. The recipe total makes about 14 lbs. I'm often asked why I make batches that large. Two reasons: 1. You go through it faster than you may think, especially during the holidays. 2. You will *obliterate* your kitchen (mainly with flying flour) when doing this, no matter how much you're making, so you may as well make it worth it. it freezes nicely with a foodsaver vacuum sealer (don't suck all the air out; it's just to ensure a good seal to prevent freezer burn). Thanks again.

[@sandrawidboom9135]

Craig really no sugar? Where did you get your perforated roller?

[@oomybeauty]

Nice!!! Thank you so much!!

[@Craig-ib7gk]

@@sandrawidboom9135 Sorry I just noticed this after three years. Duh. Anyway, any perforation roller will do, including a simple (and cheap) pizza dough docker. I was very fortunate to inherit my full rolling pin docker from my grandmother when she passed in 2004. Same size as my corrugated rolling pin, but rows of small spikes rather than corrugations. I've yet to ever find another one like it, thus I suggest a generic dough docker instead. you can pick them up on Amazon anywhere from $15 and up. And yes, really, no sugar. I use the highest quality quality full-fat grass-fed butter I can find and don't feel the need for any added sugar in the recipe.

[@rockythedogo367]

I just subscribed. I really wanted to learn to make Lefsa. I just found my biological father a little more than a year ago and he is all about his Norwegian heritage and taught me how to make krukakas. And I am sooo wanting to learn so much more. Now I just have to get all of the tools. Lol. Thank you for the video

[@ChocolateBoxCottage]

I think this is the best video I've seen. I learned some new tips from Gwen today. The way she squishes the lefse dough back and forth in her hands and forms a patty with smooth edges and then rolls it on edge on the table will be a huge help to me. Those raggedy edges are the bane of lefse! My Grandma, mom, and aunt used to get together at the beginning of Advent for a lefse-making day at our house. My sister, cousin, and I would "help." It seemed like my Grandma was really picky about lefse-making at the time, but in looking back I am so grateful for these memories. Lefse is a part of the fabric of my childhood and held a place of importance on the Christmas Eve dessert table and New Year's Day lutefisk dinner. Thank you so much for making this video and making it available. ~Michele

[@BetsyCarlson-x9z]

A lot of great info. Noise can be too much, especially near the end. I wish she shared her recipe.

[@Boose1981]

I would recommend lefse rolled up with smoked salmon! Its delicious!

[@rodneynelson8926]

Would love that book you’re showing but can’t find it anywhere. How can I purchase it?

[@Fumblinfae]

we do it similar except smaller pieces and a few more steps because we don't have a pastry board

[@AaronKnudson1974]

For the love of all things good can somebody please get some WD-40 for that door?! LOL

[@FDAngelady]

Sounds like an ole timey screen door. 😊

[@Hudson1910]

Where can we find the cooking utensils to make lefse?

[@sandrawidboom9135]

Why does our lefsa puff up so much? Loved your video.

[@tamarakennedy4976]

THOSE PEOPLE SPEAKING IN THE BACKGROUND ARE TERRIBLY RUDE AND INCONSIDERATE HERE YOU ARE SPEAKING INSTRUCTING EVERYONE AS YOU DO YOUR TUTORIAL AND WHAT A LOVELY WELL SPOKEN TUTORIAL IT IS,,THANK YOJ FOR POSTING AND SHAME ON THOSE CHATTY CATHIES..SHAME ON YOU..NEXT TIME GO OUTSIDE TO CHIT CHAT..RUDE,

[@batteriesnotrequiredtoysth7271]

I haven't seen one lefse video that addresses the issue of getting a sticky spot on the rolling board cover off! I thought I had floured enough, but obviously I didn't, plus had a 'moist' dough ball - any tips or tricks? (besides having proper consistency of potato balls)

[@ccarnason]

My mom always puts flour into the sticky spot and rubs it in / scrapes over it with a butter knife- this works out the dough in the cover and gets the sticky out. Usually you have to do it a few times!

[@carolelsberry4492]

A out of each ingredients please.

[@carolelsberry4492]

Amount of

[@memesredacted]

One cup of flour for every three cups of riced potatoes

[@missd6071]

Someone I know placed an order online last week and got no tracking information or a call back or the order. SMH

[@ozzythemainecoon8786]

This is not a Norwegian way to do it. Keep lefse warm after cooking. Orelse its gonna be dry. Look for Bjarnes lefsefilm instead.

[@brianboe3774]

Why wood da Lefsa be in the freezer for along time…… come on Ole ?

[@douglasalfseike3867]

An Alfseike/ Alvseike meaning "elven folk" we gave this to the jews as mannah it helped them on their march!

[@tamarakennedy4976]

Why are people talking in the background how rude!

[@nancyz251]

Several suggestions on this video. It would be helpful if the "audience" were silent. Since the "Lefse Lady" has a bit of an "accent" she could talk slower and give instructions as if she were talking to someone who has never made lefse. Also, why doesn't the "Lefse Lady" use a rolling pin cover? And, tie your hair back!

[@sandrawidboom9135]

Where’s your video?

[@reneehaugh4739]

Nice clear voice, great presentation! I think I can do it !

[@abilliongazillion356]

I agree. If you're gonna make a video, get the people in the room to SHUT UP.

[@edithofr.i.emeraldisle5042]

who is that rude person blabbing while she is teaching....grow up!