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…)