Lefsa Time!

Today I made a batch of that great Norwegian favorite - lefsa!  Here in Minnesota, especially around Christmas, a plate of lefsa is a must.   It is made with potatoes and flour and cream and butter, with a dash of salt and sugar.  Warm lefsa is usually spread with butter, and sprinkled with sugar (either white or brown) and then rolled up and eaten.  Here is a sample of today's lefsa:

A close up of the lefsa

Another view

A few years ago I had a tutorial on this blog about making lefsa.   If you go to 2013 posts, and check out the December entry for making lefsa you will see all the steps.  To go to an older post, click on the arrow to the left of the year, then click on the arrow to the left of the month.  You will see all the older posts for that month listed, then click on the one you want to see. 
     I am of Polish heritage, but when I moved to Minnesota and tasted the Norwegian specialty, I knew I had to learn how to make it!  Lefsa is just plain delicious.   Up here in the north country, just about everyone loves it.  It does require a bit of technique, and I've gotten better at making it nice and thin.  Of course, the stores up here carry shelves full of it around the holidays, but the best lefsa is still made at home!