Uffda, that's a lot of Lefse...

UFF DA, that's a lot of Lefse.....

Being 1/2 Norwegian (My dad is full-blooded) 

I have a need for Norwegian tradition that is planted in my soul.

I never had the chance to make Lefse with my grandma, it's just something that was always on her table as part of the holiday meals. Learning from a full-blooded Norwegian would have been fun but that didn't stop me from learning from others. I first learned from my friend cozy! 

Several years in a row my co-workers and I made Lefse together before the holidays. 

 I even made it one year with my Dad, and mom.

 F.Y.I.

Potato Lefse is a traditional soft Norwegian flat bread made with potato's.

 After baking the Lefse on a griddle, this delicate paper-thin flatbread is prepared by spreading a pat of butter followed by a sprinkling of sugar, then rolled up for consumption.

 It has a soft chewy texture and when warm off the griddle it will melt in your mouth.

Yesterday a good friend of mine Valerie, (not Norwegian) and I spent the afternoon together talking, singing, reminiscing, and making  Lefse. 

Valerie had made Lefse once, many years ago and wanting "re-learn". She knows how much her husband Jim LOVES Lefse and she wanted to make it for him... isn't she the sweetest.

We prepared the evening before by each cooking and ricing our potatoes, adding the butter and then refrigerating them, to have them ready for day 2.

Both Rick and...

 Jim helped with the ricing.

Ricing can be hard work and takes some muscles to do it.

Day 2, we added the heavy whipping cream, salt, sugar and flour, we dug in deep and mixed with our hands, then made these little patties, all ready to roll out.

Here are the things you need for making Lefse...

 I believe Lefse-making is an art. 

There is the feel of the dough, the gentleness of rolling the dough, 

the skill of lifting the Lefse and placing it on the grill and timing as to not burn it!

Looks perfect to me.

Click on this little video clip to see my "Norwegian touch" 

when placing the rolled Lefse onto the griddle, ha ha!

We got approx, 70 sheets of Lefse from 10# of potato's.

Mine is in the freezer awaiting our Thanksgiving meal at mom & dad's.

Valerie and Jim will enjoy theirs however they see fit  :)

This photo courtesy of Goggle images

Finished product, ready to devour... 

It doesn't last long in our family, it's used as an appetizer, 

also plated during the meal, and again after dinner. 

I believe Lefse-making is to be done with friends and family, it's not meant to be done alone.

There is too much to be shared in conversation and memory-making.

Thanks for inviting me to your home Valerie, I hope we can do it again.... we make a great team.