(It's pronounced LEF-suh and is occasionally misspelled lefsa.)
It's a very thin flatbread made of potatoes, flour, butter and milk or cream.
When the dough is combined it's then rolled out as thin as possible and baked on a grill.
I have an old friend named Carsen Aasen who is known to his family and friends around Rapid City, South Dakota as the Lefse King.
Every year he makes a big batch which he proclaims are thin enough to read a newspaper through.
Looks like he consumes quite a bit of it too.
But I'm sorry.
His efforts do not compare to those of my nephew Larry Taylor of Minot, North Dakota.
He hosts a family reunion at Thanksgiving every year.
The next day every one gets involved in his garage in what is known as "The Lefsepalooza ".
These pictures were taken a few years ago.
When it was over, Larry posed with the finished products.
194 Lefses!
The custom made aprons everyone wears proudly state "Taylor Lefsepalooza"!
The way I always ate lefse was by buttering the surface and sprinkling sugar over it, then rolling it up and eating it like a burrito.
I have heard some people lay the piece out flat and cover it with mashed potatoes and meatballs and gravy.
Or perhaps lutefisk, about which I shall say no more.
Skoal, Norskes!
