Jeffery's Norwegian Lefse

Jeffery's Norwegian Lefse: A Holiday Tradition

The aroma of freshly baked lefse fills my kitchen every holiday season, a tradition passed down through generations. It's more than just a recipe; it's a cherished memory, a taste of home, a connection to my heritage. As a child, the anticipation of lefse was almost as exciting as Christmas morning itself. The soft, slightly sweet, and subtly earthy flavor of these delicate potato flatbreads is simply irresistible. Now, I carry on this tradition, sharing the joy of making and eating lefse with my family and friends.

The process itself is a labor of love, a gentle dance between patience and precision. From the careful peeling and boiling of the potatoes to the delicate rolling of the dough, each step is a chance to connect with the past. The rhythmic motion of rolling out the thin circles on a lightly floured surface is meditative, a calming ritual that allows me to escape the hustle and bustle of the holidays. And the satisfying sizzle as each lefse hits the hot griddle is a symphony of comforting sounds, promising the warm, delicious reward to come.

The best part, of course, is sharing the finished product. The sight of a stack of golden-brown lefse, soft and pliable, is a feast for the eyes. We traditionally enjoy them with a simple pat of butter and a sprinkle of sugar, the perfect balance of sweet and savory. But Loganberry jam is a delicious alternative for those who prefer a touch more fruitiness. The faces of my family and friends, illuminated by the warm glow of the holiday lights as they savor each bite, are my greatest reward. It’s a tradition I hope to continue for many years to come, carrying the legacy of this simple yet extraordinary dish into future generations.

Making lefse isn't just about following a recipe; it's about creating memories, sharing traditions, and celebrating the warmth and joy of the holiday season. It's about the laughter around the kitchen table, the stories shared, and the love that binds us together. It's about the simple things in life that bring us the greatest happiness, and in this case, it's a delicious, comforting potato flatbread that brings a sense of nostalgia and warmth to our hearts.

The process of making lefse is more than just cooking; it's a deeply personal experience, a ritual that connects me to my heritage and my family. The quiet moments spent rolling out the dough, the anticipation of the first golden-brown lefse, and the shared joy of savoring the final product all contribute to a rich tapestry of memories. It's a tradition I cherish, and one that I hope to continue for many years to come.

More than just a dish, lefse is a symbol of warmth, family, and tradition. It represents the simple joys that make life meaningful, the connections that bind us together, and the enduring power of cultural heritage. So, this holiday season, why not try your hand at making lefse? You might just discover a new cherished tradition of your own.

Step-by-step

• Place potatoes into a pot and fill with enough water to cover. Add salt to the water if you wish. Bring to a boil and cook until potatoes can be easily pierced with a fork.
• Drain and run the hot potatoes through a potato ricer into a large bowl.
• Beat butter, cream, salt, and sugar into the hot riced potatoes.
• Let cool to room temperature.
• Stir flour into the potato mixture.
• Cover and refrigerate overnight.
• Use your hands to pull off pieces of the dough and form into walnut-size balls.
• Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness or thinner. Using just enough flour to keep the dough from sticking, as you roll out each portion. Adding too much flour can make the lefse tough so be careful.
• Heat a lefse grill. Or Cook on a hot (400 degree F/200 C) griddle.
• Cook one at a time until the lefse are golden brown with darker brown bubbles on each side, flipping over once.
• Use a flat lefse turner if you have one.
• Stack finished lefse on a plate or tray and cover with a tea towel to keep them from drying out.
• Once the lefse are completely cool, wrap in plastic to keep it moist.