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:
Lefse!
You should also consider making this lefse omelette:
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.