Lefse

I have strong childhood memories of Lefse, but Lefse is not one of my family's recipes. Lefse is a soft potato flat bread that can be made with leftover mashed potatoes. I first met Stephanie Schmidt in sixth grade at Hauser Junior High. Stef's family had a wonderful tradition of making Lefse in large batches, usually around the holidays. Lefse production was a family affair, and each person in the Schmidt Family was assigned to a specific task, such as rolling out the dough or manning the griddle. My specialty was eating the Lefse. Often, the Lefse is spread with butter, sprinkled with sugar and cinnamon and rolled up. But Lefse can be eaten with any sweet or savory filling, so its uses are endless. Lefse is especially delicious fresh off the griddle, but it can be stored in the refrigerator for a few days or freezer for a few months, then just warmed up when you want to enjoy it.

Lefse is a Norwegian treat that is especially common in Minnesota. Earlier this year, I spent a week in Minnesota and was reminded of the deliciousness of Lefse. I knew I had try making it, even though I did not have some of the special equipment. Lefse is often made on a large circular griddle that results in a 16-inch round Lefse. I only had a small griddle, so I made about a 10-inch round Lefse. There is a traditional grooved rolling pin, but I just used my standard rolling pin. Finally, there is a Lefse stick that is used to flip the Lefse, a special skill. I just used a spatula. So even though my Lefse were not made under authentic circumstances, they were just as delicious as I remember.

Lefse

yields a dozen 10-inch Lefse

• 1 pound potatoes
• 1/4 cup butter
• 1/4 cup milk
• 1/2 tsp. salt
• 1 to 2 cups flour, plus more for rolling

Peel and cut the potatoes into large chunks. Place in a saucepan and cover with cold water. Bring to a boil and cook for about 15 minutes or until the potatoes are very soft and easily pierced with a fork. Drain the potatoes and place in a mixing bowl. Mash the potatoes and eliminate any lumps. Cut the butter into and mix with the potatoes. Add the milk and salt. Thoroughly blend the potatoes. Refrigerate the potatoes overnight.

Prepare a flat surface for rolling out the Lefse. Mix the mashed potatoes with 1 to 2 cups of the flour. Initially, the dough will be crumbly, but the mixture will gradually start coming together. Turn the dough out on the floured surface and knead the dough to bring it together. Divide the dough into 12 equal portions. Roll each portion into a flat and round shape. Dust with flour if the dough is too sticky.

Set a flat griddle over medium-high heat.  Cook each Lefse for 1-2 minutes on each side until speckled with golden-brown spots. Keep the Lefse under the towel to prevent them from drying out.

Enjoy the Lefse rolled up with the traditional butter and cinnamon or any topping you prefer. Enjoy!