Today for T stands for Tuesday, I’m sharing a bit of my Norwegian heritage.

LEFSE

Lefse is made from potatoes, evaporated milk, butter, flour and a touch of sugar and salt.

It’s a two day process. The first day you boil the potatoes and add everything but the flour. The potatoes then have to sit overnight to cool. I make my mashed potatoes as if I’m going to to be making lefse…that way if there are leftovers and I’m so inclined they are ready to go.

I use my Kitchen Aid mixer to stir in the flour. That mixer was our very first major purchase as a married couple even though we really couldn’t afford it at the time.  I told Mr. G that I was going to need one to be as good of cook as my mom.  I use it all the time!  We’ve definitely gotten our money’s worth out of that machine.

The trick to good lefse is rolling them very thin without using a ton of flour.  Its a balancing act between having the potatoes to wet and sticky and having a dry flavorless lefse.

The thin lefse is rolled onto the turning stick (to the right in the photo) then placed on the grill. I got this grill at an auction almost 20 years ago for $7 and it was brand new still in the box! They retail for well over $100.

The lefse is cooked on each side for 1-2 minutes.

There is nothing low cal, low carb about this treat. I like just butter on mine before rolling and inhaling eating. Many use butter and sugar, some cinnamon sugar. It’s really a personal preference and usually a family traditional way to serve them.

Big J drove me to deliver some to a few special Norwegians around here yesterday afternoon. It’s always nice to see those smiling faces when I hand over this decadent treat. Makes the work totally worth it!

We’ve got freezing drizzle coming down today so I’m likely sticking close to home.

What are you doing today?