The lefse challenge is on! Alvin Olsen, my husband’s cousin, has another method which he has generously shared via pictures with me. Enjoy!
- 1 lb. instant potatoes
- 2 T salt
- 1 T sugar
- 1 cup butter
- 6 cups boiling water
- 1 cup half and half
- 4 cups flour
- Mix potatoes, salt and sugar
- Mix butter and boiling water; add to the potato mixture
- Mix well and then add cream.
- Cool.
- Then add 4 cups of flour (gradually as needed to reach correct consistency) just before rolling.
He mixes the flour and potato mixtures together with his hands. His T-shirt helps his focus on the Scandinavian traditions. Lutefisk is a special cod eaten by Americans of Norwegian descent on holidays. Melted butter poured over it is the best part.
After it is mixed together, he forms it into a long roll and then slices it into 4 pieces which are rolled separately, adding loose flour to the surface as needed.
He has a cloth covering his rolling pin which is a personal preference of many who make lefse. There is also a cloth covering the circular board that helps to hold the flour and ease the stickiness.
He’s accomplished the first step of the rolling…. looks determined doesn’t he? It’s the Norwegian flag on his apron that probably will give him an advantage.
He makes smaller rounds so he doesn’t need to cut a larger round into quarters to serve it. It is also easier to turn.
His wife, Judy, seems to approve!
Even though they live in Florida, lefse making day is definitely a Minnesota Day!
Finally, after waiting patiently by the grill, Georgina gets a sample… 95 years of eating lefse has done her no harm!
Thanks for sharing your Minnesota – Norwegian tradition with us, Alvin, Judy and Georgina!
Lutefisk rarely passes these lips either, Paet. But if you pour enough melted butter over it, I probably will eat it! Good to hear from you.
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Ah, Norwegian tortillas! (VBG)…..just kidding. I love things Scandinavian ! Well maybe not lutefisk, have some Scandinavian blood but not enough for that. God Yule!pa
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