I received an intriguing email from Bruce Ludvigson last Thanksgiving that has tempted me to change my lefse recipe, or at least add a wonderful change-of-pace recipe.
Hi Gary,
Just made lefse on Saturday with my 92-year-old brother. [ I’m 81. ] We have been rolling for a lot of years, and we found out our recipe using buttermilk has more flavor then using cream or whipping cream. Don’t know if you have tried this or not, but in the event you have not, give it a whirl. Best regards and have a happy and festive Thanksgiving.
Bruce Ludvigson
OK, Bruce, I got around to trying buttermilk lefse last week … and I love it! Thank you for goosing me to think a bit outside my box.
I simply swapped out buttermilk for cream in my regular lefse recipe. When I make it again, I will add a splash more of buttermilk than my regular amount of cream because I like the flavor so well. The buttermilk adds just the right amount of an engaging buttery sour to what can turn out to be a heavy dose of sugar when you add all the toppings to your finished lefse round.
In addition, the buttermilk made for a really soft, tender lefse round, and that’s notable because I make soft, tender lefse with my regular recipe.
Finally, when I put my buttermilk lefse rounds in a plastic bag and then into the refrigerator after a day or so, the lefse seemed to stay more tender than my regular lefse, which can toughen just a tad in the fridge.
What’s not to like? I may be caught up in the moment, but I am tempted to make buttermilk lefse my regular lefse. Give it a try!
