My family has always been lucky enough to have homemade lefse as something that was either on the table or in the freezer. Growing up, it was tradition that there was lefse at our holiday and special family gatherings.
Since the passing of my grandma, there hasn't been anyone left in our family to make lefse. Any lefse on our table has been purchased. My sister and I decided that we have to change that and become the next generation of lefse makers.
This weekend, I traveled to my sister's house to begin the lefse journey.
10:00 a.m. - Preparation of the star ingredient begins - the potato. Should we peel enough for one batch? Double batch? Yup. Double batch it is. What the heck, we know what we're doing.
Only one potato-peeler-blister later, we have a pot full of potatoes ready to be cooked. Well, actually we have a VERY big pot full of potatoes. Somehow we've peeled enough for two batches....and supper!
Unfortunately, our potatoes were not Russet potatoes (the recommended kind) so our dough is quite sticky. We need to add lot of extra flour. Yikes. Rolling it thin enough with this sticky dough is not easy.
Remember that sticky dough I mentioned....well, it's hard to get it to the griddle when it doesn't hold together well so no giggling allowed from veteran lefse makers.
10:15 p.m. - Two batches of lefse complete! We unanimously decide that more practicing is required before we get to our ancestors level of lefse-making, but at least we've got a start!
10:20 p.m. - We are exhausted after a hard day's work. Plop. Plop. is the sound you hear of two tired sisters falling into their easy chairs.