Lefse Class: 4 Reasons to Make Really Good Rounds

In November each year, I teach students how to make lefse that is second only to Grandma’s.

I am of the mind that most everyone in Lefse Land wants to make lefse. However, some lefse lovers don’t make lefse, not because of the considerable work and mess, but because they don’t want to make bad lefse. They’ve been there done that, or they have tasted lefse that is only so-so. Who wants to go through all the work just to make meh lefse?

So they don’t try even though they have all the equipment. People tell me at markets, with a certain sadness in their voice, that they have, somewhere in a closet, the same grill and roller and sticks their mom used.

When they watch me roll and ask questions about my recipe and ingredients and whatnot, they are intrigued. They witness someone making really good lefse, which is confirmed when they buy my lefse and come back to my table later in the day and say, “That’s the best lefse I’ve ever had!”

I say this not to brag (much) but only to inspire. Making really good lefse is possible, even probable, with the right instruction from an aunt or grandfather — or me.

4 Reasons to Make Really Good Lefse

Before I give details below of my lefse classes, I want to present four really good reasons to make really good lefse.

You are cool to your kids and grandkids. You may be old to them, but you’re not some fuddy-duddy who is a wall flower at family events. You, the lefse maker, are the star!
You are in demand at holidays — big time! Not only does your phone ring as neighbors want lefse, but when food assignments are handed out for holiday dinners, you are not an afterthought, relegated to bringing boring buns year after year. Uh-uh. You are at the top of the list cuz you make (drum roll) … really good lefse.
Lefse shortens long winters. When you’re bored and blue with short, gray days of snow, snow, snow and long dark nights of cold, cold, cold, bring out the grill and roll lefse. Better yet, do it with friends.
You are never alone. With lefse making, you are immersed in memories of fantastic lefse-making times with family and friends. Plus, when you start making really good lefse, the universe senses this and the world will beat a path to your door. As I wrote in The Last Word on Lefse, “Never alone, and seldom sad, the life of a lefse maker isn’t so bad.”

Jennifer Johnson, left, and Helen Priestly have taken my class, and they head into the holiday season confident they can make really good lefse.

My November Lefse Classes

So here’s the lowdown on my lefse classes.

One complete class lasts the evening from 6 to 8 PM, or we can arrange a time that fits your schedule better. Call 612-926-1877 or email glegwold@lutefisk.com to schedule the time you want. In-person classes are in my kitchen at 5205 Knox Ave. S. in Minneapolis and are limited to four to five students. I supply all equipment and supplies, and the cost per student is $40. Pay at the time of class.

I teach during November only. I teach specially-arranged private classes for family members and friends who want to learn as a group. I offer gobs of tips and techniques you probably won’t receive in other lefse classes. I teach each step A-Z in how to make potato lefse, from boiling potatoes to making dough to rolling beautiful rounds to grilling tender lefse. You’re on your own with how to eat the lefse … but I am willing to help.

So sign up for my Lefse Class so you can fulfill that lifelong dream of learning to make lefse that’s second only to what grandma made! Email glegwold@lutefisk.com or call 612-926-1877.