December 31, 2010 § 48 Comments
I’m finding it remarkably difficult to write this post. It’s always hard for me when I really, really care about something. You see, lefse for me, and many of my friends, is not just lefse. It’s so much more. But, maybe for the sake of those of you who haven’t had it – or haven’t even heard of it – I’ll start with what it is.
Homemade lefse (particularly when fresh) is hands-down one of the best foods on the face of this earth. Truffles, caviar, foi gras, lobster, you’ve got nothin’ on lefse. It is an inordinately traditional Norwegian potato flatbread. Simple. Soft and supple, a bit like a tortilla, but almost lacy thin and seductively buttery. Hot off the griddle, they are absolutely unbelievable. Our favorite – and the most traditional – ways of serving lefse are either wrapped around a hot dog and ketchup (don’t knock it until you’ve tried it! You’ll never look back.) or spread with butter and cinnamon-sugar (brown sugar is equally tempting and adds a lovely caramel accent). Really you could use them to wrap up just about anything, including, it turns out, the phenomenal combo of smoked salmon and scrambled eggs. They are so good, I can’t even begin to wax adequately eloquent about them. I would have to be a bard of potatoes.