Lefse with Nutella®
INGREDIENTS for 18-20 portions
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3 lb red-skinned potatoes, peeled and cut into uniform pieces
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5 oz can evaporated milk
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2/3 cup neutral oil, such as canola
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½ cup sugar
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2 teaspoons kosher salt
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2 ½ to 3 cups all-purpose flour, plus more as needed
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10 tbsp Nutella® hazelnut spread, ½ tbsp per lefse
To prepare this delicious recipe, 1 tbsp of Nutella® per person is enough to enjoy!
METHOD
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Bring a large pot of water to a boil over high heat. Add the potatoes and cook until tender, 15 to 20 minutes. Drain well.
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Rice the potatoes into a large bowl. Add the evaporated milk, oil, sugar, and salt and mix well. Let cool, then cover and refrigerate for a few hours (or overnight).
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When ready to make the lefse, add 2 1/2 cups flour to the potato mixture and mix well. The dough should be sticky and hold together, but not so sticky it's impossible to work with; if necessary, add the remaining 1/2 cup flour. Divide the dough into 2 logs. Cut each log into 9 or 10 pieces and shape into small balls. Work with one dough ball at a time and keep the rest in the fridge.
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Heat a grill pan over medium-high heat. Roll one dough ball in flour, then use the heel of your hand to press it into a thick disk. Roll the disc into a circle about 1/4 inch thick, lifting and flipping frequently so it doesn't stick; use more flour as needed.
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Use a spatula to transfer the lefse to the grill pan. Cook until the lefse is steaming and small bubbles appear on the uncooked side, about 1 minute. Flip and cook for another 1 minute on the second side. Transfer the lefse to a clean dish towel and cover with another. Repeat, stacking the lefse atop one another between the dish towels.
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Once cool, fill each lefse with ½ tbsp of Nutella® and roll.
