Lefse

Jake and I went back to Minnesota for Christmas. We were really hoping for a WHITE Christmas.  I can’t remember ever having a BROWN Christmas in Minnestoa, but this year we had one. The weather was very mild, averaging around 45 degrees during the day. Crazy!

My family is German/Norwegian/Sweedish and we have had Lefse at many family gatherings growing up (thanks to my Norwegian/Sweedish side). My mom decided we would make homemade lefse on Christmas Day this year. She was able to get all the tools we needed (um, it takes a lot of stuff to make lefse).

 

 

 

 

 

I think my mom boiled about 30 lbs of potatoes to get the lefse ready. She used this recipe (but tripled it):

  • 4 cups riced potatoes
  • 1/4 cup butter
  • 1/2 cup heavy whipping cream
  • 2 tsp sugar
  • 1 tsp salt
  • 1 1/2 cups flour

We had lots of opinions on how to make the lefse: thinner, thicker, more flour, less flour… it’s definitely an artform!

Here is Jake making the lefse “balls”:

Weston and I were at the “rolling” station. The rolling pin is corrugated and has a sleeve on top. If the lefse dough got too warm or if the rolling pin didn’t have enough flour on it, the dough would stick to the pin and then wreck the lefse you were trying to roll out. We refered to it as “cancer”.

Then we had to pick up the lefse (using the long, wooden stick) and bring it over the the griddle. You have to be very careful during this stage because the lefse is VERY THIN. If you’re not careful it will break. Then you put the lefse down and roll it out using the long stick.

I’m not sure how people make their lefse round.

Then, top the lefse with butter and white or brown sugar. Enjoy!

Merry Christmas! What family traditions does your family have?

-erica

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