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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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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 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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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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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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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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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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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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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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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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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?
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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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Roll the dough on a piece of parchment paper or on a floured surface until thin, like crepes. 4. Cook: Heat a large skillet over medium-high heat. Add lefse into the skillet and cook for 1 minute and 30 seconds per side. Place the lefse on a large plate or a wire rack. Repeat the cooking process with the remaining dough.
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5. Remove when cool. Just before rolling, stir in about 1 cup of flour to each 4 cups of potatoes, packed. Do about half the batch at a time, returning the rest of the fridge. Five pounds of potatoes need about 2 1/4 cups flour. 6. Turn on lefse grill; Should be on nearly the hottest setting.
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The night before you want to make lefse, prepare the potatoes. Step 1: Start off by peeling the potatoes and dicing them into 1" slices. (Image 1). Step 2: Add the potatoes to a large pot and cover with water. Make sure the water level is 2" above the potatoes. Stir in the salt and bring the pot to a boil.
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Proper storage can help extend the shelf life of lefse. If stored incorrectly, lefse can become dry or moldy within just a few days. This not only affects its flavor but also makes it unsafe to eat.. inside your fridge or freeze; always make sure conditions are favorable so that optimal freshness levels can be achieved as well as preserving.
