Last Friday evening I made lefse. If you have ever made lefse, you know it is a painstaking process, but with delicious results. For those of you who are unfamiliar with the process, let me fill you in. Lefse is a Norwegian treat made from mashed or riced potatoes. When I have an excess of leftover mashed potatoes, I try to make lefse; keep in mind there must be a lot of leftover mashed potatoes, or it's hardly worth it. There are times I've watched them come off my grandma's lefse griddle and almost instantly into someone's mouth. As wedding gifts, I received the lefse griddle, lefse rolling pin and cover, ricer, lefse turner, and rolling platform. (Not sure of the actual name of the platform, but it has a cloth cover for rolling out pastries) So, I set about my annual lefse making last Friday... after creating the dough, you roll small amounts out thin and transfom them from the platform to the hot griddle. Cook until brown splotches appear, turn and do the same on the other side. Apply butter and sugar, and enjoy!
This has long been a favorite in my family, and John loves it too. I was going to post this sooner, but since I just ate the last piece after school, I figured it was safer now!
