This week: All about lefse & recipes, gift guides, cookbook and cookware giveaways, EYBD Previews & more

November 13, 2020 by
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As I was talking with a friend this week, she mentioned that she had sent her granddaughter a book entitled “My Grandma Makes Lefse“. That comment sparked my desire to make lefse again. I have a lefse rolling pin and have made it once (Amy Thielen’s recipe: Cream potato lefse). Our talk about lefse made me realize how fast life is racing by and that I need to make time to do more things that I enjoy – like making lefse.

Cream potato lefse

What is lefse? Lefse is a traditional soft Norwegian flatbread made with potatoes (often, but not always), flour, butter, and milk or cream. The lefse is cooked on a large, flat griddle. A long wooden turning stick and a special rolling pin with grooves are helpful in making traditional lefse. These tasty treats can be filled with any type of filling – butter, cinnamon, jelly, and even different meats. Think of lefse as a delicious tortilla or sturdier crepe.

Our Library has many Lefse recipes indexed (online recipes) and several books on the subject. Some tips if you decide to make lefse: flour is your friend. This dough is very sticky and you will be using more flour than you imagined needing to roll these puppies out. If you want to experiment with lefse, you can get by without any special equipment but if you want to make it on the regular – the cost of a turning stick, special rolling pin, and cloth-covered board will be a sound investment. The grooves in the special pin help press air out of the dough, while at the same time making it harder for the dough to stick to the rolling pin. Flouring the rolling pin allows the grooves to pick up flour, making it more non-stick and will keep you from cursing like a Norwegian sailor. Lefse is so delicious and worth the effort. My favorite way to eat them is with strawberry jam.

I found this article on the history of lefse very interesting. Other helpful articles include:

Gary, the Lefse King, offered this inspiration to our members: “The thing about lefse is you cannot rush it. So it invites you to slow for the important things in life, like spending time with family and friends. When you do that making lefse, you get great food and a strong connection to Norwegian tradition. Lefse shortens the winter.”

Have you made lefse?

The last week on the blog

Since our last roundup, Darcie has written articles entitled:

Darcie’s weekly food news antipasto is shared every Sunday #foodnews brings up these information-packed posts from the most current to the first one.

Over the last week, I’ve shared:

Giveaways have been posted for the Fermentation Cookbook & Fermentation Crock Giveaway; Dumplings = Love and Dumpling Cooking Set Giveaway, Miami Cooks, Phoenix Cooks, and an Emile Henry tagine. Many more promotions coming with incredible products very soon!

Other articles of interest:

Thanks to our members who used our affiliate links while doing their shopping. The commissions earned help us to index more books, please remember to click here before shopping Amazon USA * Amazon Canada * Amazon UK anytime.

Jenny and the EYB Team

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Member Photo of the Week

Grilled figs with Shaoxing dressing from Ottolenghi Flavour / Flavor by Yotam Ottolenghi, Ixta Belfrage and Tara Wigley submitted by member raybun

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Featured Online Recipe

Vegan pumpkin pie from The Kitchn

EYBDigital Previews

Recently we uploaded our 810th EYBDigital Preview where a selection of full sample pages is available for the following cookbooks.

Learn more about EYBDigital Previews.

Note: To learn why you cannot add all EYBDigital Preview recipes to your Bookshelf, please read this Help page.

Cookbook Giveaways
Click on the Bold Blue Link Below to Enter

  • Enter our worldwide giveaway to win a signed copy of Samantha Mui’s Melting Pot: Stories and Recipes from a Chinese American Daydreamer.  Expires November 28th, 2020
  • Enter our US/UK/AU/NZ giveaway to win one of three copies of Ikaria: Food and Life in the Blue Zone by Mary “Meni” Valle. Expires December 1st, 2020

*Publishers ask that we be patient awaiting the arrival of prizes as warehouses are not operating at full capacity yet. The cookbook giveaway roundup shares all current giveaways.

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Category: Antipasto, Recipes
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One Comment

  • laureljean  on  November 13, 2020

    You’ve taken me back to my roots! Flour-filled kitchens and then the rich, buttery and sweet bite of a warm off-the-pan piece of lefse. My mother would cover the rounds with a kitchen towel to keep the heat in and them soft, but it didn’t keep our hands out. I’ve never attempted to make lefse, but every November, as I look forward to the coming month of December and have thoughts of my mother’s kitchen, I say the same thing, “This year will be the year I make lefse.”

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