Thank you so much for such great instruction. We made it for the first time. We let the potatoes cool over night. But they turned out FANTASTIC. Merry Christmas and happy New Year. From all of us.
That was a great video and very descriptive. I think, from watching you, I could make them. They look amazing! I did see these being made on a FoodNetwork show just recently but the 'how to' wasn't as good as yours. I'll let you know if I tried making them....wait, I need to get a potatoe ricer and a lefse stick and grill or I think I'll fail :( In any case, they look delicious! Thank you for sharing your video.
One of the more informative lefse videos I've found. I've had to teach myself, and have learned a lot through trial and error. One thing that I've found is that the sock isn't as necessary if enough flour is worked into the grooves of the rolling pin, I actually retired my rolling pin socks a couple years ago.
my mom made an average of 36 dozen a day for close to 70 years, 7 months out of the year. She had 3 grills going at a time and you didn't dare get in her work area. I don't recall her recipe having cream or sugar, I will have to ask. She would take 300 dozen to a craft fair and be sold out in 3 hours. I need to learn how before she is gone.
I noticed that you didn't mention an overnight cooling process. I'm guessing that you don't HAVE to? My friends and I are going to make lefse together and to be able to skip that step would be helpful.
My brother and I have been trying to make lefse like I remember my aunt making. The first batch was rolled too thin and cooked too long. A little crispy. 2nd time the dough was much softer, rolled thicker, cooked at a higher heat. It turned out much better. Now we can't wait for a 3rd try to see if we can make it even better. Thanks for the great instruction.
Great video! The best is that you measure the riced potatoes so you are not ‘guessing’ on the flour! Turns out fantastic! Thank you!
Lovely presentation, thanks for sharing your way of making Lefse. Hello from Oregon
We have made your lefsa for two years and it’s fantastic. My whole family is involved. Thank you again so much.
That’s JUST what we hoped would happen! Thanks for letting us know. LeAnne will be thrilled ...
Best Lefsa teaching video . Thank you.
Thank you so much for such great instruction. We made it for the first time. We let the potatoes cool over night. But they turned out FANTASTIC. Merry Christmas and happy New Year. From all of us.
I really miss lefsa. My grandmother and aunt used to make it when I was a child. It was wonderful. I am 62 yr old now.
why not make it yourself?
That was a great video and very descriptive. I think, from watching you, I could make them. They look amazing! I did see these being made on a FoodNetwork show just recently but the 'how to' wasn't as good as yours. I'll let you know if I tried making them....wait, I need to get a potatoe ricer and a lefse stick and grill or I think I'll fail :( In any case, they look delicious! Thank you for sharing your video.
One of the more informative lefse videos I've found. I've had to teach myself, and have learned a lot through trial and error. One thing that I've found is that the sock isn't as necessary if enough flour is worked into the grooves of the rolling pin, I actually retired my rolling pin socks a couple years ago.
my mom made an average of 36 dozen a day for close to 70 years, 7 months out of the year. She had 3 grills going at a time and you didn't dare get in her work area. I don't recall her recipe having cream or sugar, I will have to ask. She would take 300 dozen to a craft fair and be sold out in 3 hours. I need to learn how before she is gone.
Loved your video! Informative & to the point! Great apron!
I noticed that you didn't mention an overnight cooling process. I'm guessing that you don't HAVE to? My friends and I are going to make lefse together and to be able to skip that step would be helpful.
well done
Thank you!!
My brother and I have been trying to make lefse like I remember my aunt making. The first batch was rolled too thin and cooked too long. A little crispy. 2nd time the dough was much softer, rolled thicker, cooked at a higher heat. It turned out much better. Now we can't wait for a 3rd try to see if we can make it even better. Thanks for the great instruction.
If you like lefse humor, check out Chap. 8 of "The Cats of Laughing Thunder in The New Businesses Adventure"
I like mine with crunchy peanut butter
in my fam my dad and I always put pb on it.