Every once in a while I get a note or an email reminding me why I write books and teach lefse making. This email came late last Saturday evening from Monica Olsson, who gave permission to let you enjoy it. It reads:
Thank you so much for writing your book, Keep On Rolling!
I bought it on a whim at a Scandinavian store near where I live. My dad’s family is Swedish and my mom’s Norwegian, but I didn’t grow up eating lefse, and certainly not making it. I have enjoyed eating it occasionally, but never thought about making it myself. Then I read your book, and grew fascinated. I tried to make a small batch of the one-hour lefse without any of the equipment — no potato ricer, no fabric-covered board, etc. It did not turn out very well. (I think the main fault was that I didn’t cook/mash the potatoes properly. Now that I have a little more experience, I think I would do better.)
My boyfriend’s mom is Norwegian, and she bought me ALL the lefse-making supplies for Christmas! So I tried again. I’ve made it five times so far, and just tried your recipe (from the Keep On Rolling book). It was my first time making lefse from real potatoes instead of flakes. They turned out SO well, and I am so happy about it!! My boyfriend and I spent the day making lefse and just ate dinner: folded lefse wraps with cream cheese, smoked salmon, capers, red onions, and arugula (see photo above). Delicious.
Thank you again for your book! Without it, I doubt I ever would have gotten so excited about lefse-making, and I am so happy I can do it now!Monica Olsson
I have to praise the mom of Monica’s boyfriend, who bought all the lefse equipment. What support!! And then what impressed me about Monica’s newfound passion for lefse making is she is young and therefore going to be a lefse ambassador for decades to come, presumably. She cares enough to keep trying to make good lefse after making lefse that was not so good. Reminds me of my lefse beginnings. And then she’s pleased when she makes a round round, making her a lefse maker after my own heart.
The other thing that makes my day is she is creative with lefse and willing to have fun with this Norwegian flatbread. She could have stopped with rolling a round round and serving it with butter and sugar. Nope, she got wrapped up making creative wraps using ingredients like those below.
As I said, I read Monica’s email late Saturday evening. So, inspired by Monica, I had the best time making this Sunday morning lefse wrap made of a spread of sour cream (I didn’t have cream cheese), capers, arugula, red onions, and salmon with lemon juice, dill, salt, and pepper. Served with grapefruit juice and black coffee … bring on the day!
It’s my turn to express gratitude. Thanks, Monica, for infusing energy and creativity into Lefse Land. Keep on rolling!