Here's Kimm Anderson and Kate Kompas, St. Cloud Times, telling our story on 3/22/16.
Making lefse is a big project. Well, not as big as scraping the linoleum backing off an old kitchen floor, but it does take 2 days, 2 or more people, and in the end, a full-body massage to recover. It’s no wonder many people make it only once a year. So, when Kate Kompas, St. Cloud Times, said they were coming to do a
story about “The Original Lefse Cuddler,” and asked, “Would it be an inconvenience for you to make some (lefse) to demonstrate how it works for me and a photographer?” I might have considered her crazy. “I’d be happy to,” I replied, as mild panic ensued. But I’m a busy mom with active kids. How am I going to whip-up a 5 pound batch of lefse on Thursday?But after a few deep breaths, I had a revelation: Who says it needs to be 5 pounds and how can I make the process easier? I walked over to my old Red Wing crock and grabbed 2 potatoes. That’s right, just 2. Then I dug-out my standard recipe, a calculator, a pen and some paper: If 5 pounds of potatoes require 2 cups of flour, how much flour will 9.5 ounces of potatoes need?
Thanks to Mr. Joesting’s 7th-grade algebra class, the conversions came easy. My new 2-Potato lefse recipe was complete and I put it to the test. First, I peeled the potatoes and boiled them. Well, that was quick. Ricing was easy - both of the potatoes fit into the ricer and took just one push.
Here's the entire batch! Makes 9 pieces.
I folded-in 1 T. of butter, a little sugar and even less salt. Then, just for fun, I popped it all into the freezer and probed the temperature every 10 minutes. Just 30 minutes later, the mixture had reached the required 40-degrees F. temperature. Whoa! This was a game-changer! Because of the small batch size, I had reduced the standard 13 hours of preparation, cooking and cooling into just 47 minutes (17 minutes of work, 30 minutes in the freezer.) Maybe everyday-lefse is within reach?!
Where's my lefse griddle? It doesn't even matter. I love this set-up!
With the stovetop on medium-high and a griddle pan on-top, I cooked the first side in under 30 seconds and the second side in under 20 seconds. A quick cooking time means that the dots appear sooner - which means I can get it off the heat faster - and enjoy more tender lefse.
Exactly 1 hour and 8 minutes from the time I peeled the first potato, I was putting the final lefse round into The Original Lefse Cuddler to cool and tenderize.
Oh, how did it taste? It was the best I have ever made. "Hey, Kate! Come and get it!"