Lefse, or lompe as it is sometimes called in Norway, can be thick, thin, sweet, savory, and believe-it-or-not not always made from a potato base. In fact, potatoes weren't available in Norway until 1757. The first lefse recipe in Norway is from 1630, although I suspect it's an older food than that.

Lefse as sold in Norwegian grocery stores does not resemble what my grandmother calls lefse. It is cracker dry, square, and sold in a paperboard box. Tap water is run over it to soften before eating.

I should probably explain that I'm from Minnesota and here there is only one kind of lefse — incredibly thin, made mostly from potatoes, and served warm with butter and sugar. This book will teach you how to make the Minnesota version.

Lefse is one of those recipes that look easy because there are only a few, very common ingredients. Generally, just mashed potatoes, butter, and flour. Unfortunately, there is a lot that can go wrong and I’ve never seen a good explanation on how to make lefse. Not wanting to give up, I started reading everything I could about lefse and how to make it.

I’ve found that both the ratio of ingredients and the process of making lefse is critical and paying attention to how the lefse is rolling out makes the difference between success and failure. For example, I’ve rescued a batch of lefse that wouldn’t roll out by adding a mere 1 ½ oz. of milk. Perhaps you’ve seen recipes that say, “… mix it till it feels right.

If you’ve never made lefse before, how are you supposed to know if it feels right or not? I’ll explain in detail, through words and pictures, so after you have read this you will be able to make perfect lefse.