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Place the frozen lefse on a microwave-safe plate and heat it in short bursts of 10 to 15 seconds at a time, checking and flipping it over between each interval. Be cautious not to overheat, as it can cause the lefse to become tough and less enjoyable. Skillet method: For a crispy texture, you can reheat thawed lefse in a dry skillet over low.
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Preheat a lefse griddle or a large nonstick skillet to 425 F. You need a very hot surface to properly cook the lefse. Line a large plate with a damp kitchen towel. Dampen another kitchen towel and set aside. With the help of an ice cream scoop, divide the dough into 16 to 17 balls, about 2 3/4 ounces (78 grams) each.
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Lefse can be frozen for up to 8 months. Wrap the lefse tightly in plastic wrap or aluminum foil and place it in an airtight container or freezer bag. Label the container or bag with the date of freezing and store it in the freezer. Vacuum sealing: Vacuum sealing is a great way to store lefse for an extended period.
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Bring the butter and milk to the boil and add the semolina. Lower the heat and simmer for 5-6 minutes, until the grains have cooked completely. Cool for a few minutes and pour into a large bowl. Stir well with a cooking spoon and add flour in batches until the dough is no longer sticky. When it starts to get heavy to stir, pour the dough onto a.
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Combine 1/2 c. of butter, 1/2 cup of Half & Half, and 3 c. water in a saucepan and bring to a boil. These ingredients can also be placed in a microwave safe bowl and brought to a boil in the microwave. Once the water, half & half, and butter are boiling, remove from the heat and add the dry ingredients.
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Life on the Lefse Trail and Learning to Get a Round, Jean Olson of Deerwood, Minnesota, has this tip on freezing lefse: "Before freezing, wrap six cooled-and-folded rounds in Saran Wrap. Wait 24 hours, and then put the lefse in a Ziploc bag for freezing.". And Connie Bowers wrote: "I have kept lefse frozen for one year and it was still.
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The shelf life of lefse depends on various factors, such as how it was made, its moisture content, and how it's stored. Typically, homemade lefse will last for about a week when stored in the refrigerator, while store-bought lefse can last for several weeks. However, if you freeze lefse, it can last for up to six months.
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Cook the lefse. Place the lefse onto the griddle or into the skillet. Cook on one side until speckled with brown spots; this should take about a minute. If it's longer or shorter than that, adjust the griddle's heat. Flip the lefse over, and cook the other side until it's flecked with brown, about 1 minute.
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Freeze the lefse: Potato lefse can be frozen and reheated in the oven or microwave, making it a convenient and time-saving food option; Make ahead of instructions and storage. You can make the dough for Norwegian potato lefse a day or two ahead of time. Store it covered in the refrigerator until you are ready to roll it out and cook the lefse.
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1 teaspoon fine salt. 3 cups all-purpose flour. Butter, cinnamon sugar, fried bacon and scrambled eggs for rolling. Instructions. Bring potatoes to boil in a covered Dutch oven or soup kettle. Reduce heat to medium-low and simmer, covered, until tender, 30 to 35 minutes. Drain, peel, and mash the hot potatoes, flavoring them with the butter.
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You can store lefse in the freezer for up to six months by wrapping the sealed plastic bag of lefse in a layer of aluminum foil. Thaw frozen lefse by placing two paper towels in the bag and then allowing the pieces to thaw in the refrigerator. You can also use plastic wrap for the lefse, rather than plastic bags.
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Preparing to bake lefse. Mix the lefse dough: Blend the riced potatoes, sugar, flour, salt, and heavy cream until well integrated. Prep your dough into patties: This is a time-saver once the rush of rolling and grilling lefse begins. Roll the dough into balls slightly larger than a golf ball and press gently between your palms.
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The lefse can also be frozen. recipe tips. Use a well-floured surface to prevent sticking while rolling out the dough. Roll the dough as thin as possible. Keep uncooked lefse covered to prevent drying out. Spread the lefse with butter, then dust with sugar or cinnamon sugar. Roll up and eat.
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Add milk, 1 tsp salt and 1 tsp sugar to potatoes and mix together to combine. You may optionally add 1/8 tsp cardamom at this point if you wish. Add 2 cups flour and combine well. Roll dough into egg-shaped balls and return to the fridge. Heat lefse griddle to 450-500 degrees F.
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Cook lefse until it light golden brown bubbles form. Flip. 12. Transfer cooked lefse to a plate or clean towel. You can fold them in half or quarters. Cover with another clean towl and allow them to cool completely on the counter before storing. 13. To freeze the lefse, layer unfolded sheets between waxed paper. Place in freezer bags and store.
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In my book Keep On Rolling! Life on the Lefse Trail and Learning to Get a Round, Jean Olson of Deerwood, Minnesota, has this tip on freezing lefse: "Before freezing, wrap six cooled-and-folded rounds in Saran Wrap. Wait 24 hours, and then put the lefse in a Ziploc bag for freezing.". Is this what you do to freeze lefse?
