Since I was little, lefse has always been a part of my family. My grandma, who was the daughter of a Norwegian and Swedish immigrant, learned how to make multiple Scandinavian treats, but it was the Norwegian treat of lefse that has stuck with all of us. Unfortunately, my grandma is no longer with us to be the lefse queen, but she spent years passing on not only her recipe but also her expertise. In fact, when I turned 18 I was officially knighted as lefse royalty under the shoulder tap of a lefse stick. Today I bestow upon you these secrets that were so graciously taught to me by my grandma.
To start, let me explain this thing I call “Lefse”. Lefse is a traditional norwegian “tortilla” that has a couple different ways of being made, but the “knightly” way is with a potato base. It’s clearly the best way 🙂
Lefse can be a time consuming process- spanning two different days- but it is totally worth the work! I have tried to speed up this process, squishing the steps all into one night, and the results are just not the same. The night before you wish to enjoy your lefse, you have to boil and rice the potatoes.
This takes a special tool that divides the boiled potatoes into tiny pieces that resembles white rice. Again- annoying, but makes for perfect lefse. Add the cream, sugar, salt and butter to the hot potatoes and blend well. Put in a well covered container and refrigerate overnight.
Day 2: After your lefse has chilled add the flour to the potato mix and give it a stir making sure it is all blended. Once its all mixed you’re going to make balls about the size of 1/4 cup. Place the balls on a baking sheet cover with a damp towel and place it in the fridge. You want to keep the lefse moist, it wont roll out if it’s dry. For cooking these little balls of joy you want to roll them out on a well floured surface and then place the lefse on a griddle (a regular griddle works too) at around 450 degrees.
Once the lefse is on the griddle its gonna take about 4 mins- 2 minutes on each side.
To enjoy the lefse I suggest a delightful mix of butter and cinnamon sugar, but anything withe a hint of sweet would work. Jam, nutella or peanut butter are also delicious options!
Oh, and here’s the recipe if you want to Pin it or share it or whatnot!
A little side note-This past year I also made a gluten free lefse and it actually turned out almost exactly the same. All you need to do is substitute regular flour for an all purpose gluten free flour. Easy peazy.
This past September I dropped everything and decided to take a trip to South Korea to visit a couple of close friends. While there I tried a drink that leaves you feeling all warm and fuzzy inside. Fast forward a couple months back in the cold U.S (it’s way below zero up here in Minnesota!) when I find myself with a great remedy for the sniffles. Best part? The recipe couldn’t be easier! Here it is:
1 cup honey
1/4 cup shredded ginger. (about 1 root)
You’ll first want to peel the ginger root. I find that the skin comes of relatively easy with a spoon, but you can definitely use a peeler if you want. Once the ginger is peeled you’ll want to either throw it in the food processor or slice it really thin. I have a julienne slicer which worked perfect. Once the ginger is all sliced up all you need is to add it to the honey and give it a stir. This provides the base for the tea. Add about 2 TBSP to a cup of boiling water and mix it up. The honey makes the drink sweet and the ginger makes it soothing.
I put the rest of the ginger tea mix in a mason jar and kept it in the refrigerator. It keeps for about 4 weeks. Enjoy.