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The Truth About Freezing Lefse

After freezing, my lefse is not perfect … but it’s pretty dang good!

Last March, I fretted about freezing lefse. That even after all these years of making lefse and teaching lefse making, I was not confident about freezing my rounds. I asked for help from my readers, and received it, of course. Lefse makers got each other’s backs, right?

Bonnie Sellner said: “I fold the lefse in half and then again in half and have a triangle. I stack three of these. Then, wrap in Press n Seal. Then freeze. These packages are easy then to just take out of freezer as needed. These are so easy for mailing out to my relatives.”

In my book Keep On Rolling! Life on the Lefse Trail and Learning to Get a Round, Jean Olson of Deerwood, Minnesota, has this tip on freezing lefse: “Before freezing, wrap six cooled-and-folded rounds in Saran Wrap. Wait 24 hours, and then put the lefse in a Ziploc bag for freezing.”

And Connie Bowers wrote: “I have kept lefse frozen for one year and it was still edible.”

This jumbo freezer bag from Target is large enough so folding the rounds is not necessary before putting them in the freezer.

I have found freezer bags from Target that are large enough so folding is not necessary. This eliminates cracking along the fold lines. I also make sure the lefse has plenty of time to cool and dry—but not dry out—before putting parchment paper between the rounds in the freezer bag so the lefse doesn’t stick together.

So after all my fretting, I froze lefse last March and then forgot about it. Until today, nearly half a year later. Is the lefse “edible?”

I dig around in my overpacked chest freezer, curious to see if the lefse is still in a flat position or is buried under a big chunk of boneless sirloin steak or a pile of mint chocolate chip Klondike bars my grandkids go to when they come to visit. Amazingly, the lefse is flat!

I remove one piece along with the parchment paper that covers it. I check both sides of the lefse. One side looks fine, but for some reason the other side looks emaciated, like it has freezer burn! “Poor lefse,” I think, “what have I done to you?”

I let it thaw in a plastic bag so it doesn’t dry, and I wonder if I would serve this to another lefse lover.

Thawing is surprisingly fast. Within minutes, the lefse is soft, and the supposed freezer burn has disappeared. It looks and feels like real lefse!

I pop the lefse in the microwave for seven seconds, which softens the lefse a bit more. I spread butter and cinnamon and sugar, and I am ready for the taste test.

The lefse is more than edible; it’s very good! Taste and texture are excellent!

The truth about freezing lefse is my perfectionism is peeking through. I make wonderful lefse, like many of my readers, that brings oohs and aahs when served fresh. So I have to accept that frozen lefse—and there are many ways to freeze it—cannot be the same as fresh lefse. Fresh is fresh. I try to serve fresh lefse whenever I can, but there are times when I can’t. So I can let go of my perfectionism (yet again) and be proud to serve frozen.

That’s my story, and I’m sticking to it!

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