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30
lefse, 8 inches in diameterEasy
By Bo Friberg
Published 1989
Lefse are generally eaten for breakfast or for an afternoon snack. They are spread with butter, sprinkled with sugar, and folded into quarters, or served flat on a plate with butter, honey, or jam as accompaniments. Lefse are also served rolled around a filling of smoked meat and/or cheese.
For best results, the lefse dough should be prepared the day before cooking the breads, unless you have a specially made lefse skillet or a flattop griddle on your stove. If not, a well-seasoned
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