Over the weekend, we went up to my in-laws for our annual lefse-making day. We all brought our giant batches of potato dough and set up 3 griddle stations for rolling & cooking them.
My sister came again this year, and my husband’s cousin Julie came for the first time. There were 8 of us total working on rolling, cooking and bagging them. There were so many of us that my in-laws traded out their dining room table for a ping-pong table.
It’s fun to have everyone together working around a big table. It’s become quite the annual tradition.
I did a post last year about how to make lefse. If you’d like to check it out, here it is:
You should also consider making this lefse omelette:
It’s so extremely good. I can’t wait to make it now that we have lefse again!
A few weeks ago, I shared with you how to make Lefse, a Norwegian flatbread of sorts. I’ve always been a fan of lefse, and generally have only eaten it with butter and cinnamon-sugar.
About a year and a half ago, the husband and I were in Eau Claire, WI for something. We can’t actually remember why. I mean, we know we were there for a wedding once, but I don’t think it was then. Maybe it was when we were driving to Green Bay. In any case… We stayed at a hotel, and one of the days we happened to go to the Northwoods Brewpub & Grill for a meal. There I ordered the Smothered Lefse Omelette Wrap.
And my life changed forever.
I had intended to make this last year with my lefse, but forgot. I’m not sure why, I only had a 3-month old baby back then. Anyway, this year I was not going to forget. No, siree.
I couldn’t remember the thing exactly, so I went off the description on the website and made something with all the same flavors. And I was not sorry. So here goes. (more…)
If you’re not a good Norwegian, or don’t happen to live among the descendents of good Norwegian immigrants, you likely don’t know what the heck lefse is.
First of all, it’s pronounced like “lef-sa” or maybe more like “lef-seh.” It’s kind of like a cross between a tortilla and a crepe. Except it’s made primarily from potatoes.
Here, among Scandanavian-Americans, it’s often served around Thanksgiving and Christmas time, and is often made as a family tradition and in a large group because it can be a bit labor-intensive. This is what we do.
We get our lefse recipe from the book, Last Word on Lefse by Gary Legwold.
I took these photos last year (some are even from the year before), intending to share them then, but things were so crazy last year around Christmas time that it just never happened. But it’s sort of funny to look back at my photos from last year. I think my photography has improved some. I hope. 🙂