Mastering Lefse: A Complete Guide to Norwegian Flatbread
Intro
Lefse isn’t just a flatbread; it's a delightful slice of Norwegian culture rolled into flour and potatoes. For many, making lefse is a family tradition, passed down through generations, capturing the spirit of togetherness and warmth. While it appears straightforward, the process of crafting this traditional delicacy is a blend of art, knowledge, and a dash of patience. In this guide, we’ll stroll through the nuances of lefse making, from the choice of ingredients to the artful techniques that make your flatbread truly shine.
Recipe Details
Ingredients List
To create authentic lefse, gather these key ingredients:
- Potatoes: About 2 pounds of russet or Idaho potatoes work best.
- Flour: Roughly 2 cups all-purpose flour, with extra for rolling.
- Butter: ¼ cup of softened butter adds richness.
- Milk: An optional ¼ cup for a softer texture.
- Salt: A teaspoon keeps flavors balanced.
- Sugar: A tablespoon can be added for a hint of sweetness, though this is optional.
Preparation Steps
Once you have your ingredients, it's go time. Follow these steps carefully:
- Boil the Potatoes: Peel and cut the potatoes into chunks. Boil until tender, then drain and let them cool.
- Mash the Potatoes: Using a potato masher or ricer, mash them until smooth. No lumps allowed!
- Add Other Ingredients: Mix in the butter, milk (if using), salt, and sugar. Gradually incorporate the flour until a soft dough forms.
- Chill the Dough: Wrap the dough in plastic and refrigerate for at least an hour. This helps in handling the dough later.
- Roll Out the Dough: On a floured surface, take a portion of the dough and roll it out to about 1/16th of an inch thick. Thin is key!
- Cook the Lefse: Heat a griddle or non-stick pan over medium heat. Cook each flatbread for about 1 minute on each side until light golden spots appear.
- Store Properly: As you cook, stack the lefse between clean towels to keep them soft and pliable.
Baking Techniques
Tips for Success
- Temperature Matters: Ensure your griddle isn't too hot. Otherwise, the outside will burn before the inside is cooked.
- Use Plenty of Flour: When rolling out the dough, don’t shy away from using flour to prevent sticking.
Common Mistakes to Avoid
- Ignoring Potato Quality: Under-cooked or waxy potatoes won't yield the smooth texture needed for the dough.
- Not Rolling Thin Enough: Lefse needs to be paper-thin. Thicker bread can lose its signature texture and flavor.
Creating lefse is not just about following a recipe; it’s about capturing love and tradition in every rolled piece.
In the following sections, we will explore more about the cultural significance of lefse, the various ways to serve it, and how it can fit beautifully into modern kitchens, making it a staple that resonates with both old and new generations.
Prolusion to Lefse
Lefse stands as more than just a flatbread; it represents a connection to cultural heritage and family traditions passed down through generations. Understanding Lefse is crucial in appreciating its role in Norwegian cuisine, especially for those of us venturing into the kitchen to recreate this beloved dish.
Understanding Lefse
Lefse is a traditional Norwegian flatbread made primarily from potatoes, flour, and butter. It's soft, pliable, and often used as a vessel to hold various sweet or savory fillings. While recipes vary from region to region, the essential ingredients remain largely the same, inviting creativity and personalization in its preparation.
This delicacy often graces festive occasions, like Christmas or gatherings that celebrate Norwegian heritage, reflecting the deep-seated customs that lie within each rolled flatbread. To really get a grasp on Lefse, one must appreciate its texture and flavor - the key attributes that make it a staple in many Norwegian households. Its airy quality and subtle taste make it an excellent base for ingredients ranging from cinnamon sugar to meats or cheeses.
The Cultural Significance of Lefse
Historically, Lefse symbolizes warmth and family ties, shared among loved ones during celebrations or everyday meals. The act of making Lefse can be a cherished family ritual, where generations come together to roll out dough, flip it on the griddle, and discuss old stories.
"In every fold of Lefse, there's a story intertwined with love and heritage."
This flatbread's importance extends beyond the culinary. It reflects a way of life, especially in rural Norway, where preserving the past is vital. By making Lefse, you embrace a tradition that nurtures bonds within families while honoring ancestors who looked to simple ingredients to create something special.
In many homes, Lefse serves as a centerpiece during festivities, uniting people as they gather around a table. Each bite carries with it the essence of Norwegian craftsmanship, teaching us that the simplest foods often have the richest stories. For bakers and food enthusiasts, diving into Lefse not only provides the pleasure of cooking but also the joy of connecting with a culture that sings through its cuisine.
Essential Ingredients for Lefse
Making lefse is not just a culinary exercise; it’s a ritual steeped in tradition. At the heart of this flatbread lies the ingredients used, each playing a crucial role in crafting the perfect batch. Understanding the essential components is vital for anyone looking to prepare this cherished Norwegian treat, whether you are a beginner or an experienced baker. These ingredients not only affect the texture and taste but also hold cultural significance, linking each generation to those who came before.
Key Ingredients Overview
Lefse is made from a handful of ingredients, namely potatoes, flour, butter, and a sprinkle of salt. While each ingredient might seem commonplace, the magic lies in their quality and preparation. Potatoes, being the star of the show, should be chosen wisely. The type of flour can greatly affect the texture, whether you lean towards a more dense or a lighter flatbread. Butter is not just a flavor enhancer; it adds richness and moisture, which are essential for a delightful bite. The simple addition of salt rounds out the flavors and balances the sweetness of the potatoes.
- Potatoes: The base of lefse, providing both flavor and structure.
- Flour: Offers binding and texture, with variations to suit different preferences.
- Butter: Adds richness and enhances flavor, essential for traditional recipes.
- Salt: A fundamental seasoning that enhances overall flavor.
Each of these ingredients will have a unique impact on the final product, making it vital for bakers to pay attention to their choices.
Choosing the Right Potatoes
When it comes to the backbone of lefse, potatoes are king. Not all potatoes are equal, and the variety you choose will significantly influence your flatbread’s texture and flavor. Russet potatoes are often recommended for their starchy content, making the dough easy to roll out and providing a fluffy end result. It’s best to use new potatoes, as they have a sweeter taste and fewer impurities.
The right technique during preparation is also crucial: Boil your potatoes with their skins on to retain moisture and flavor, and once they cool, peel them while still warm. This retains a bit more moisture, again ensuring that every bite of lefse is perfectly soft.
The Role of Flour and Butter
Flour and butter are not just mere accompaniments in the making of lefse; they are fundamental ingredients that hold the entire structure together. Flour, typically all-purpose or a mix of all-purpose and a finer flour, is added to give body to the dough. You need just the right amount—it should be enough to allow for rolling but not so much that it makes the dough tough.
Butter introduces an element of decadence. When you incorporate butter into the dough, it not only contributes flavor but also lends a slight tenderness, making the lefse easier to fold and enjoy with different toppings.
In mixing flour and butter into the dough, careful handling is essential. You want to blend them well, but overworking the dough can lead to a chewier texture, which is not what lefse is meant to be. It’s about finding that balance.
"Choosing quality ingredients is half the battle in creating authentic lefse. If you start strong, the rest will follow."
The interconnection of these essential ingredients brings out the spirit of lefse, binding together tradition, flavor, and technique in every bite. Bakers should always remember—it’s not just about following a recipe; it’s also about understanding how each ingredient works together.
Necessary Equipment for Making Lefse
Creating lefse isn't just about the ingredients; it also requires specific tools that can greatly influence the outcome. This section delves into the essential equipment needed for making this traditional Norwegian flatbread, ensuring that your cooking experience is both efficient and enjoyable. Let’s break down what you’ll need to make that perfect lefse.
Essential Baking Tools
To start off, let’s talk about the core baking tools.
- Rolling Pin: A sturdy and long enough rolling pin is essential for achieving the right thickness. Look for one that has a smooth surface to prevent the dough from sticking.
- Lefse Battler: This flat tool, often resembling a large spatula, helps in maneuvering the rolled dough without tearing it. It’s an absolute necessity if you want to treat your lefse right.
- Lefse Board: A large, flat surface is needed for rolling out the dough. A specific lefse board is ideal, as it typically has a smooth finish that allows the dough to glide easily.
- Pastry Brush: This is useful for dusting flour on the surface when rolling the dough. Be sure to have one that has soft bristles for even application.
These tools form the backbone of lefse-making. Without them, your efforts may hit a snag, compromising the overall quality.
Using a Lefse Grill or Griddle
Once your dough is prepped and shaped, it’s time to cook it. Choosing the right cooking surface can make a world of difference.
- Lefse Grill: Designed specifically for making lefse, this electric grill offers an even, consistent heat that’s crucial for cooking the thin rounds of flatbread. It usually comes with adjustable temperature settings, allowing you to have precise control. Some models include non-stick surfaces, which can make your life a tad easier when dealing with delicate dough.
- Griddle: In the absence of a traditional lefse grill, a large cast-iron griddle can do the trick. It heats evenly and can lend a rustic flavor to your lefse. Just remember to monitor the heat closely to avoid burnt spots.
Warming the grill or griddle properly is essential; a hot surface is key to achieving that characteristic golden-brown color on your lefse. The right equipment not only makes the cooking process smooth but also impacts the final texture and flavor of this cherished Norwegian delicacy.
Utilizing the right tools for lefse making can elevate your cooking experience and ensure you achieve authentic results.
In summary, being equipped with the right tools sets the stage for a successful lefse-making endeavor. It’s critical to consider each piece of equipment not just as a tool, but as a companion in your culinary journey. Investing in quality tools today will ease your job tomorrow, leading you to impress family and friends with delicious homemade lefse.
Preparing the Lefse Dough
Preparing the dough for lefse is a step that lays down the foundation for this traditional Norwegian flatbread. The dough affects the texture, flavor, and overall quality of the finished product. This phase isn't merely about mixing ingredients; it's where the culinary magic begins. A well-prepared dough ensures that your lefse is soft, pliable, and able to hold toppings without falling apart. Let's delve into the process involved in getting the dough just right.
Boiling and Mashing Potatoes
The first step in making lefse dough involves the humble potato, often viewed as a mere side dish, yet here it takes center stage. Select the right type—russet potatoes tend to be a favorite due to their starchy nature, which gives the lefse its characteristic texture.
- Boiling the Potatoes: Start by peeling and cutting the potatoes into even chunks. This promotes consistent cooking. Add these pieces to a pot of salted water and bring it to a boil. A critical point in this step is ensuring the potatoes are completely tender by piercing them with a fork. If they resist, they need more time in the pot.
- Mashing: Once cooked, the moisture in the potatoes is simply begging to be released. Drain the water and mash them while they're still warm. This step is not only about breaking down the potatoes but ensuring there's no lump—smooth mashed potatoes yield a smoother dough.
"The foundation of great lefse starts with perfectly cooked and mashed potatoes."
Combining Ingredients
Once your potatoes are mashed, it's time to bring in the rest of the ingredients. Here’s where the art truly comes into play. The balance of flour, butter, and cream is essential to achieving the right flavor and mouthfeel.
- Flour: Add an all-purpose flour to the potatoes. The amount can vary based on potato moisture, so keep an eye on the consistency. You want a soft but manageable dough that doesn't stick excessively to your fingers.
- Butter and Cream: These ingredients contribute to the richness and flavor of the lefse. Some prefer melted butter mixed right in, while others may opt for cold butter cut into the flour. Either method adds deliciousness, but it affects dough consistency, which is critical.
- Kneading: Gently knead the combined ingredients until everything is incorporated just right. It’s important to avoid overworking the dough, which can develop gluten and lead to a tougher final product.
Chilling the Dough
Once your dough is mixed, let's talk about chilling it. This step may seem like a mere wait, but it's crucial for a few reasons.
- Easier Handling: Chilling makes the dough firmer and easier to roll out without sticking. A good 30 minutes in the fridge can make a notable difference in your lefse-making process.
- Flavor Development: Allowing the dough to rest gives the ingredients a chance to meld, creating a more intense flavor. Think of it like letting a fine wine breathe; it just gets better!
- Time for Preparation: Chilling time provides the opportunity to clean up your workstation or prepare any toppings you might want to use.
Rolling and Shaping Lefse
The process of rolling and shaping lefse is fundamental to creating this renowned Norwegian flatbread. Ensuring the proper roll not only affects the aesthetics but also the texture and cooking behavior of the lefse. This part requires attention to detail, as slight missteps can lead to undesirable results that don’t honor the tradition. Ultimately, proper rolling and shaping keeps the classical character of lefse intact while embracing the artistry involved in making this beloved dish.
Flour as Your Best Friend
One of the first steps when rolling out lefse is proper flouring of the surface. You want to make sure the board, rolling pin, and dough are all well-floured to prevent the dough from sticking. While it might not be the most glamorous step, it is crucial. An adequate coating of flour prevents tears and stretches that might compromise the final product. Consider using a light sprinkling of flour rather than a heavy layer to maintain the texture of the dough. It's a balancing act, just like a seasoned chef knows how to control heat—just enough flour, and none too much.
"Keep it light and airy; you want your lefse to roll, not stick."
Achieving the Right Thickness
Next, when rolling out your lefse, achieving the right thickness is essential. Most traditional recipes suggest aiming for about an eighth of an inch. Thickness directly impacts how the lefse cooks; too thick, it won't crisp up appropriately, too thin, and it could become chewy. Using a wooden dowel can help you gauge thickness—many seasoned bakers have a set of guides they rely on to maintain uniformity. As you roll the dough, constantly rotate it to ensure even distribution, much like a potter at the wheel, giving life to raw clay.
Cutting and Shaping Techniques
Once your rolled-out lefse reaches that perfect thickness, it's time to cut and shape. Traditional shapes may not be necessary; some families enjoy a more rustic appearance while others may opt for a perfectly circular finish. While using a sharp knife or a dough cutter, precision plays a role in consistency—uniform pieces ensure even cooking.
Consider the options for shaping: circle for authenticity, or squares or rectangles for practicality. It might seem trivial, but the shape affects how the lefse accommodates various fillings or toppings later. If you're adventurous, try scalloped edges for a decorative touch—there's nothing wrong with showing off a bit of flair!
Delving into these techniques may seem daunting at first, but with practice, the process becomes fluid. Embrace your mistakes; each stumble teaches you something valuable. Plus, those quirky artisanal traits just add to the charm of homemade lefse.
Cooking Lefse
Cooking lefse is the final yet crucial step in the journey of creating this traditional Norwegian delicacy. The process transforms the carefully prepared dough into a warm, flatbread that embodies flavor and cultural significance. Without this step, all earlier efforts would simply go to waste. Cooking lefse well ensures that the bread is not only pliable for wrapping but also infused with the right texture, inviting aromas, and essential flavors that make lefse a beloved staple.
Several essential elements shape the cooking experience, starting with the right equipment, particularly the griddle. It’s not just about heat; it’s about understanding the nuances of cooking times, flipping techniques, and the specific characteristics of the lefse itself. Each of these components plays a role in the final outcome, and together they form the heart of the lefse experience.
Preheating the Griddle
Preheating the griddle is a vital part of ensuring that each lefse is cooked evenly and effectively. As simple as it may seem, this initial step can dramatically affect not just the cooking process but also the finished product. A hot griddle ensures that the outer layer of the dough quickly cooks, creating a slight crispness while keeping the interior soft and chewy. If the griddle is not hot enough, you risk sticking and uneven cooking, which can lead to disappointing results.
- Start by setting your griddle to a medium-high heat. It should reach about 500°F (260°C) before the first piece of lefse is placed on it. Note that the heat might need adjustments during cooking to maintain an optimal temperature.
- To test if the griddle is ready, sprinkle a bit of flour on the surface. If it sizzles, you’re good to go!
Letting the griddle preheat adequately also allows for that signature golden-brown appearance on the lefse. Keep in mind that each piece of lefse cooks quickly, so you’ll need to stay attentive during this phase.
Cooking Times and Techniques
Cooking times for lefse can vary depending on multiple factors. Generally, each side requires about 1 to 2 minutes to reach that perfect shade of brown, but this can change based on dough thickness and griddle temperature.
Here are some pointers for successful cooking:
- Timing: Watch for bubbles that form on the surface of the lefse while cooking, as they indicate readiness for flipping.
- Flipping: Use a wide spatula to turn the lefse over gently. Be quick but careful! Too much force can tear the delicate bread.
- Keep it Moving: After flipping, gently press the edges down with a spatula to ensure even contact with the griddle surface.
Tip: If you notice that one side is browning faster than the other, consider adjusting your heat or moving the lefse slightly on the griddle.
By following these guidelines, bakers can ensure that every lefse is cooked to perfection, resulting in the ideal combination of softness and flavor that holds the cultural essence of this cherished dish.
Serving and Enjoying Lefse
The act of serving and enjoying lefse transcends mere consumption; it's a celebration of culture and family ties. Lefse, with its soft, pliable texture, lends itself beautifully to a variety of toppings and fillings, making it a versatile dish that can appeal to diverse palates. Spaces where families gather often see lefse as a centerpiece, symbolizing warmth and togetherness, especially during holidays or special occasions. This part of the experience is not just about eating; it’s about bonding and sharing stories.
Traditional Toppings and Fillings
Traditionally, lefse pairs well with toppings that have been passed down through generations. Here are some classic ideas:
- Butter and Sugar: A simple and beloved combination. The warm lefse absorbs the melted butter, and a sprinkle of sugar provides a delightful crunch.
- Cinnamon Sugar: A sweeter twist, perfect for those with a sweet tooth. The spice adds a comforting aroma.
- Lingonberry Jam: This tart, berry jam brings a burst of flavor, complementing the mildness of the flatbread.
- Cream Cheese and Anything Sweet: Spread some cream cheese and add fruits like bananas or strawberries. It’s a straight-up crowd-pleaser!
These traditional toppings reflect the nostalgic flavors and textures that many have enjoyed throughout their lives.
"Food is a simple thing that can evoke profound emotions; here, Lefse is more than bread; it’s a connection."
Creative Twists on Lefse
While tradition is significant, expressing creativity with lefse can yield delightful surprises. Here are a few ideas to jazz things up:
- Savory Wraps: Use lefse as a wrap for savory fillings like grilled vegetables, shredded chicken, or even specialty cheeses.
- Dessert Lefse: After spreading Nutella or peanut butter, top it with sliced apples or even mini marshmallows. Roll it up and grill it for a melty dessert.
- Breakfast Lefse: Why not use lefse instead of a tortilla for a breakfast wrap? Fill it with scrambled eggs, cheese, and herbs for a robust start to the day.
- Lefse Pizza: Top a piece of lefse with tomato sauce, mozzarella, and your favorite toppings before tossing it on the grill until the cheese bubbles.
These creative twists can add a modern flair to a timeless classic, making lefse not only a traditional dish but also an exciting canvas for experimentation.
Storing Lefse
Properly storing lefse is critical in preserving its delightful flavor and tender texture. Unlike typical bread that may harden over time, lefse has its own unique characteristics that require specific storage methods to maintain its freshness. Whether you're baking for a special occasion or just making an everyday treat, understanding how to store this traditional flatbread ensures that it remains at its best for as long as possible. Let’s explore the nuances of short and long-term storage solutions—for lefse aficionados and beginner bakers alike.
Short-Term Storage Solutions
When you’ve made a fresh batch of lefse, the immediate concern often revolves around how to keep it fresh for a few days without losing its quality. Here are some practical short-term storage solutions:
- Room Temperature: If you plan to consume the lefse within a couple of days, simply stack the pieces carefully and wrap them in plastic wrap or a clean kitchen towel. This protects the lefse from drying out while allowing it to breathe.
- Refrigeration: If you think you won’t finish it in a couple of days, the fridge can be your ally. Place the wrapped lefse in a plastic container to avoid moisture absorption. Just be mindful that refrigeration can sometimes alter the texture, making it feel a tad drier.
- Avoiding Compression: While stacking your lefse, avoid weighing them down with heavy objects. Lefse is delicate, and compressing them can lead to an unappealing texture when you eventually eat them.
"The beauty of lefse lies in its soft, pliable nature. Treat it right, and it stays just like that—a delight to savor!"
Freezing Lefse for Future Use
For those who like to plan ahead or have leftover lefse, freezing is a superb option. Freezing not only extends the life of the flatbread but also maintains its taste for several months. Here’s how to do it effectively:
- Cooling First: Ensure the lefse is completely cooled before freezing. This prevents ice crystals from forming when freezing, which can affect texture.
- Wrapping Individually: Wrap each piece in plastic wrap. This individual wrapping is crucial, as it prevents each piece from sticking together.
- Freezer Bags or Containers: Place the wrapped lefse in a freezer bag or a sealed container. Be sure to remove as much air as possible to avoid freezer burn.
- Labeling: Don’t forget to date the bags or containers. Lefse can often last up to three months in the freezer without significant quality loss; knowing when it was frozen helps keep track.
- Thawing Process: When you’re ready to enjoy your lefse again, simply transfer the required pieces from the freezer to the refrigerator for a few hours or overnight. For a quicker method, you can microwave it for a short duration, but make sure not to overdo it to avoid toughening the dough.
By following these simple storage methods, traditional Norwegian lefse can remain delicious and enjoyable, whether consumed right after baking or weeks down the line.
Common Mistakes to Avoid
When making lefse, it’s vital to navigate the process with precision to achieve that perfect texture and flavor. Anyone with a passion for baking knows that mistakes can happen, especially when attempting a dish steeped in tradition. Avoiding common pitfalls not only ensures a successful result but also enhances the overall experience of creating this beloved flatbread. Recognizing these missteps can make all the difference, whether you’re baking for a family gathering or merely indulging in a nostalgic treat.
Overworking the Dough
One of the biggest traps to fall into is overworking the dough. Lefse demands a delicate touch. Unlike bread that benefits from being kneaded, lefse dough is best approached with care. When you knead the dough too much, gluten develops excessively. This can lead to tough, chewy lefse instead of the soft, pliable texture that is desired.
To avoid overworking:
- Handle gently: Mix the ingredients until they just come together. You'll know you’re there when the dough still feels soft but not sticky.
- Rest periods: Allowing the dough to rest can minimize gluten development. Wrapping it in plastic and giving it some time in the fridge can work wonders.
Don’t be tempted to keep kneading just because you feel like it’s not coming together. Take a step back, breathe, and let the dough do some of the work for you. It’s a common mistake, but one that’s easily rectified.
Mismanaging Temperature
Temperature plays a critical role in the lefse-making process. Both the environment in which you work and the temperature of your ingredients impact the final product. Mismanaging heat can lead to dry, cracked, or unevenly cooked lefse.
Here are a few key considerations to keep in mind:
- Potato temperature: Ensure that the potatoes aren’t too hot when mixing in other ingredients. If they are steaming hot, it can cause butter and flour to melt improperly, affecting the dough consistency.
- Griddle readiness: Make sure your griddle is preheated, but not excessively hot. Cooking lefse at too high a temperature will scorch the outside while leaving the inside undercooked.
Proper temperature management not only affects cooking times but also the flavor of your lefse. A careful eye and a gentle hand can steer you away from this common danger.
By keeping these tips in your pocket, you’re already a step ahead in your lefse journey. Avoiding the mistake of overworking your dough and managing temperature carefully opens the door to the beloved traditional flavors of this Norwegian delicacy.
Culmination
Bringing together the varied threads of lefse-making, it's clear that the process is as much about the connection to heritage as it is about the end result. For many, crafting lefse isn't just a culinary task; it embodies a tradition passed down through generations, a warm reminder of family gatherings and shared meals. By understanding each step— from selecting the right potatoes to mastering the techniques of cooking and serving—bakers are not just crafting a dish; they are preserving culture.
Summary of the Lefse-Making Process
To summarize the lefse-making journey:
- Essential Ingredients: You start with potatoes, flour, butter, and a dash of salt— these are the building blocks.
- Preparation: Boiling and mashing the potatoes until they're fluffy, then blending in other ingredients. Don’t rush this part; it’s crucial for texture!
- Dough Management: Chilling the dough helps ease rolling and prevents stickiness.
- Rolling and Shaping: Using a light hand, roll out the dough and ensure even thickness to achieve that perfect cook.
- Cooking: There's a fine line in cooking time—enough to get those golden brown patches without burning.
- Serving and Enjoying: Whether served with butter, sugar, or various fillings, lefse is best enjoyed warm, surrounded by loved ones.
This comprehensive method simplifies the process, allowing both newcomers and seasoned bakers to dive right in, while also appreciating each step's nuance.
Final Thoughts on Lefse
Lefse stands out as more than just a dish. It highlights the beauty of simplicity yet showcases rich cultural significance. Embracing this tradition means honoring the past. As you embark on your own lefse-making adventure, remember to savor not just the flavors but the stories and memories that accompany each bite.
With a sprinkle of flour and a warm kitchen, you’re not just baking; you’re crafting a piece of history, one round at a time. Dive into your heritage, and who knows what family recipes you might uncover as you weave lefse into your own culinary journey.
"Cooking is like love. It should be entered into with abandon or not at all."
Whether you keep it traditional or add your own twist, the most important part is to enjoy the process of making lefse and share it with those you care about.
