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Lefse making is an art worth eating


Last updated 5/13/2017 at Noon

After adding flour the dough is rolled into a log, then cut into even pieces.

Lefse is the Norwegian version of the tortilla. Made with potatoes, it is most commonly spread with butter and sprinkled with cinnamon and sugar to be eaten as a snack or dessert. In America, lefse making is a Christmas holiday custom for many families. Norwegians also use lefse to wrap around hotdogs, especially on their Independence Day, Syttende Mai (May 17).

Fallbrook resident and Daughters of Norway Grand Lodge president Janna Wold Armbruster presented “The Art of Making Norwegian Lefse” for Hulda Garborg Lodge’s March program.


  • 6 cups riced russet or old pota...

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