Copyright 2006 by Ernie Crippen
Makes about 2 dozen.
Note: See Ernie's notes about freezing and his special tricks.
This recipe is shared by my associate Amy Rea's dad, Ernie Crippen of Tenstrike, Minnesota. Lefse is a big thing here in Minnesota. Little thin potato pancakes are done on a flat griddle and served with butter, sugar and cinnamon. You roll them up like a cigar and eat them warm.
Mr. Crippen's are standouts, so good with lots of potato flavor and tender (that butter and cream really do their work). He's 84 years old and has been making lefse for over 20 years. Amy's grandma used to make the lefse. When she died in 1984, Ernie took over.
1. Boil potatoes, mash very fine and add cream, butter and salt. Beat until light and let cool.
2. Add flour. Take piece of dough the size of a large egg, and roll as for piecrust, rolling as thin as possible.
3. Bake on top of stove, or on a pancake griddle, until a light brown, turning frequently to prevent scorching. Use moderate heat. When baked, place between clean cloths to keep them from becoming dry.
Ernie's Tips for Preparing Lefse:
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.