I was warned this would be tough group of ladies to cook with, but that’s not true at all! They were tremendous fun to learn from. Lefse has been a staple food at family gatherings for as long as I can remember, and probably forever before that. It’s made with riced potatoes and flour, rolled thinly and browned to just the right moment (don’t get your spots too dark or your grandmother won’t eat it!) when it is gently removed with the properly proportioned lefse stick from the griddle and added to a pile wrapped in flour sack dishtowels to continue cooking as it cools.
Fresh lefse? Amazing! I won’t miss lefse day again now that I know what I was missing.