I was making lefse recently to fill a summertime order and couldn’t lay my hands on my lefse cozy for some reason. So I went old school and used dishtowels that I inherited from my grandma and others. The dishtowels work fine but are not as easy to open and close as the lefse cozies I sell, and they are not as colorful.

I finished rolling lefse to fill my order, and I had one lefse round left over, which I let cool between the towels. The customer picked up the order, and, occupied with what was next in my day, I started putting away my grill, turning stick, rolling board and rolling pin. I gathered up the dishtowels and threw them in the laundry basket.

Of course, when an abandoned lefse round is in the house, a lefse lover responds … eventually. A few hours after cleaning up, I was hankering for a lefse round with tea. I frowned and wondered where that extra lefse was. I searched all over the kitchen but no luck. Had someone else eaten it? No one confessed.

Luckily, I was scheduled to do the wash that day, and sure enough, there was the abandoned lefse round wrapped and wadded up in the dishtowels. I don’t want to think of the mess had that gone through the wash — and what a tragic loss of a good lefse that would have been!

The lesson for me was to use a lefse cozy. You don’t wad it up and throw it in the laundry as you do dishtowels. You just pick it up and put it in a mesh bag so that the sewing holding the two cozy rounds together won’t fray with the agitation of the washer. When you pick up the cozy, whatever lefse is in there simply slides out. No laundry lefse!

Once again, I run the risk of offering a limerick contest, the 2nd Annual Lefse Limerick Contest that runs throughout the rest of the month of January until February 10, just before Valentine’s Day. Of course, the topic of all limericks is lefse and love! Email your lefse-love limericks to glegwold@lutefisk.com.

Let’s get right to the risk. Wikipedia defines a limerick as “a form of verse, usually humorous and frequently rude,” in five-lines. The first, second, and fifth lines rhyme, and the third and fourth lines, which are shorter, have a different rhyme.

The form originated in England in the 18th century and became popular in the 19th century. Wikipedia says, “Gershon Legman, who compiled the largest and most scholarly anthology, held that the true limerick as a folk form is always obscene … . From a folkloric point of view, the form is essentially transgressive; violation of taboo is part of its function.”

Wikipedia cites the following example is a limerick of unknown origin:

The limerick packs laughs anatomical
Into space that is quite economical.
But the good ones I’ve seen
So seldom are clean
And the clean ones so seldom are comical.

A Clean Lefse Limerick

So you see the risk of running a Lefse Limerick Contest. To be true to form, a lefse limerick, it appears, should be “obscene” and “frequently rude” and a “violation of taboo.” Oh, dear!

Well, following the exact form of a limerick will never do in here Lefse Land. We have our fun with lefse and certainly lutefisk, but we are never rude or obscene. No, no, no!

And yet, it is possible to dance along the borders of the true limerick to create an entertaining lefse limerick. Check this out:

There once was a Norsky named Niles
He endured a rough month with the piles
He ate lefse — was cured!
So please rest assured
On those who love lefse, God smiles.

There, that wasn’t so bad! I dance along the border of the true limerick with mention of “piles” in the second line, but I never cross the line. You must admit, the limerick could have gone decidedly south after that. But it didn’t, and we end up with smiles.

A Lefse-Love Limerick

For the 2nd Annual Lefse Limerick Contest, you must write a limerick about lefse and love. After all, Valentine’s Day is approaching! Here’s one I just made up, for example. I couldn’t resist being part of the fun.

There once was a woman named Joyce
Who was faced with a difficult choice:
Pick lefse or Bob
And try not to sob
”Sorry, Bob, the lefse looks moist!”

Ok, your turn. Write a lefse-love limerick—including lefse and love is mandatory—and enter the contest. Keep it clean, remember! Check out this site on how to write a limerick. Do your very best with having eight beats in the first, second, and fifth lines with the last word in those lines rhyming. Then five beats in the third and fourth lines, with the last word in those lines having a different rhyme than the last word in the first, second, and fifth lines.

Send your lefse-love limerick or limericks to glegwold@lutefisk.com. Submit as many lefse-love limericks as you want until midnight on February 10. Winners will be announced February 14. Oh, winners will receive:

1. First place: all-walnut lefse rolling pin and stand—made by me!

1. Second place: Keep On Rolling Holly & Brass Cozy—Red Trim.

1. Third place: autographed copy of my latest Book: Final Rounds: On Love, Loss, Life, and Lefse.

1. All limericks of note receive a 2022 Let’s Make Lefse! Calendar.

In my classes — and perhaps in your kitchen — the biggest problem lefse makers have is with sticking. Nothing is more frustrating than to roll a beautifully round and elegantly thin lefse … and then tear the round because it sticks to the rolling surface! Not only does it ruin the round, but it also creates a trouble spot on your rolling surface. That darn spot will cause sticking throughout your lefse-making session.

My solution is to go big and go blue. Use a big 23 1/2-inch Keep On Rolling Pastry Board and cover it with a Blue Pastry Board Cover. With the big board — as opposed to the 19-inch board commonly found on the market — you’ll use less flour and have less sticking. You can use the whole board, rolling at the periphery versus just the center. I instruct my students to start rolling their round until it is about half the size of what they want the final round to be. Then turn the round and move it to a different spot on the board to finish. That way, they are not grinding away at that same spot typically in the center of the board, which will cause sticking sooner or later.

With the bigger board, you simply have more room to not only turn and move the round but also to use less flour — which makes for a cleaner kitchen. You move your round to a spot where you can see there is plenty of flour on the board already. How can you see? The blue cover contrasts with the the white flour (see photo), and you immediately see that the darker spot has potential to be a sticky spot that you avoid. So without re-flouring the board, you move your round to where you can see there is more flour than that dark blue spot. Things are not so obvious when you have a white pastry board cover under white flour.

So go big and go blue for less sticking and more satisfaction in lefse making.

I was watching a YouTube video on making lefse. The recipe called for 6 cups of riced potatoes, which is twice the amount of riced potatoes in my basic recipe. OK, not a problem so far. But the video recipe had half the amount of butter and cream as what I use in my 3 cups of riced potatoes. Twice the potatoes but half the good stuff? They were skimping.

Yes, you can make lefse by skimping, and it will look like lefse and sorta taste like lefse. But why? Cost? Concerns about fat in your diet? Ok, you can save money with less butter and cream in your dough. And yes, you can cut back on the butter fat.

But don’t. Just don’t. Lefse is once or twice a year, and you want to go all in on making the best-tasting lefse you can. And when you consider the butter fat content per round, it’s not much at all. If anything, go a little strong with the butter and cream to not only bring out a richness in the flavor, but also to make the lefse tender and moist.

I recently switched to Kemps Simply Crafted Heavy Whipping Cream (pictured). It has 20% saturated fat, more saturated fat than the cream I was using previously. I immediately noticed a difference in the tenderness and taste of my lefse, and I am sticking with this cream. You may not have this brand in your stores, but I highly recommend going with a cream with the highest fat content.

So don’t be a skimper when making lefse. Not with your butter or cream, and by all means go ahead and use a rounded tablespoon of sugar instead of a leveled tablespoon. This is lefse, not less se!

One of the joys of the marketplace is listening to customers. It’s gratifying to hear praise for my books, and it’s a joy to keep learning from other aficionados about the art of making lefse.

At one market years ago, I had the pleasure of meeting Rev. Charles Colberg of Minneapolis, who lifted my lefse making to the next level — and I already made very good lefse. The tip: Switch to King Arthur Flour.

This tip was so simple that I pooh-poohed it initially. After all, flour is flour, right? Well, no, as I discovered. There are reasons why King Arthur Flour is twice as expensive as the flour I have been buying. It is never bleached and has a high protein content (gluten) that is carefully calibrated so that you have the same results every time you bake.

I was not put off by the price. I will pay what is asked if it makes my lefse better. And it did. When I rolled lefse for customers in the week before Christmas and for the Christmas Eve family gathering, my dough was velvety but tender. And my rounds were round with edges that were reliably smooth and not ragged. Same recipe I’ve always used but different flour.

Bottom line is I will never go back to another flour. Try King Arthur Flour and see how your lefse improves. Mix it into your dough and let the gluten work for a good 10 minutes. Then roll. Your edges will not look like the coast of Norway. They won’t be jagged, and your round won’t fall apart when moving it to the grill.

For my second lefse book, Keep On Rolling! Life on the Lefse Trail and Learning to Get a Round, I interviewed Bonnie Jacobs (above) of Jacobs Lefse Bakeri and Gifts in Osakis, Minnesota. It was a wonderful day learning about how to make a massive amount of lefse to feed the lefse-loony masses at the holidays. At the end of the interview, I asked for her best lefse-making tip. Without hesitation, she replied: “Do it more than once a year.”

It gets a laugh when I repeat that line in my lefse classes, but it is the best advice. You learn best when doing, and the more you do the better your lefse gets. After learning from your grandmother or in a class, you make lefse making your own the more you do it. You fine-tune the recipe, maybe make a substitution that improves the flavor. You get better at rolling and grilling, which make your lefse better. You become more confident and satisfied that you are making an excellent food and carrying on a fine tradition.

So make lefse, and do it more than once a year.