Lefse is kind of like a flour tortilla only thinner. Wafer thin. It is made from mashed potatoes and other ingredients but the potatoes are the main thing. Balls of the dough are made, then rolled out and grilled on a griddle. There are various ways to eat them but I always liked the ones I ate with butter and sugar, then rolled up into a tube and munched.
In Minot, North Dakota, where my brother and a couple of his kids and their kids still live there's a lefse-making tradition nearly a decade in the making. They and other members of the extended family who gather there for a Thanksgiving feast call it Lefsepalooza. It occurs on Black Friday and takes the place of shopping. Here are some photos of this year's activity, courtesy of my nephew Barry's wife, Amy Fredregill.
Barry shows off one of the finished products. Next to him is Amy, rolling out another and behind her is the host, Larry and his sister, Loretta. The event features personalized aprons for everyone.
You may also notice what appears to be a bottle of some adult beverage on the counter in front of Larry. The event is held in his garage and one must have sustenance to keep one's bodily warmth up to par.
And here is the outcome of the day: 194 lefses! Amy says that's LESS than usual because they increased the rounds to 14 inches.
A job well done by these descendants of Norwegian immigrants.
*The maternal side of my family came from Norway many years ago to farm in the rich soil of North Dakota.
I grew up eating lefse.
And avoiding lutefisk.