Is there more than one kind of lefse?
Rumor has it that there are fifty variations on lefse….or is it five hundred? Most of us in Minnesota are familiar with potato lefse. We have heard that there is a type popular in Wisconsin that’s called hardanger lefse, or maybe it’s just called lefse made without potatoes. It will keep for up to six months and it is softened up by sprinkling with water. I also ready once of a lefse recipe that calls for hartshorn salt (ammonium bicarbonate). I’ve found a reference to thick lefse…it also has a Norwegian name… which is served like cake with coffee. But I can’t seem to run down a recipe.