Did you hear that?

The voice in my head that kept saying, “Go ahead, Gary, I dare you.”  I usually stay away from an “I dare you” voice. But, I fell for it. I took the dare.

After all, what could be so difficult in making REAL lefse? Isn’t it just potatoes and flour? No, my friend, there is, as it turns out, a bit more involved in making REAL lefse. I found out, in my research that there is the “correct” way, the "correct" equipment and a passel of "correct" recipes to follow.

Needless to say, as a beginner, my equipment, recipe and technique will improve over time, but for now, I’d say I accomplished what I set out to do.

So the system you see here was set up to be the least messy since I didn’t know what the heck I was getting myself into. 

 I made a rollout system where I covered my pizza stone with a kitchen towel, then put the pizza stone on a lazy susan. That way I could just rotate the lazy susan a couple of degrees before I took the next stroke with the rolling pin. I did cover the cloth with flour so I never had to flip the dough over during the rolling phase.

I used our pancake griddle on 375 (400 cooked too quickly). That way I could have one finishing, one starting and one being prepared.

I used a “paint stick” flipper that I made earlier in the day. It worked really well. Just a flick of the wrist and it was off the towel and onto the griddle.

The recipe was for 36 of the lefse sheets. I started at the beginning of the MinnesotaTwins game and finished by the end of the 4^th inning (about an hour and a half).

Of course it all had to be taste tested. They tasted like any other lefse I have bought as a specialty item, so I guess I’ll consider doing it again. In my humble opinion, it was not too difficult. I guess taking the dare from the little voice in my head turned out okay…..this time.