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post #1 of 12
Thread Starter 
I am now proficient at using a lefse stick! :D
post #2 of 12
:bounce::bounce:YEAHHHHHHHH:bounce::bounce:
What is patriotism but the love of the food one ate as a child? ~Lin Yutang
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What is patriotism but the love of the food one ate as a child? ~Lin Yutang
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post #3 of 12
How long did it take to be proficient at it?
post #4 of 12
Congratulations! What do you do with the finished lefse?
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post #5 of 12
Thread Starter 
Ate the lefse straight off the griddle with cinnamon sugar or lingonberry preserves. My neighbor is this 74 year old Swedish woman and she taught me how to do it. Took me maybe 12-15 lefses to get it right. :)
post #6 of 12
You can use the lefse stick to make crepes off the griddle too right?
post #7 of 12
Thread Starter 
Hmm, probably. Good thinkin' Lincoln. :D
post #8 of 12
Ya, goot. How are you at making da lutefisk, den?
post #9 of 12
fish crepes for breakfast yeah
post #10 of 12
Thread Starter 
LOL you guys crack me up! :)
post #11 of 12
what the **** are you guys talking about?
Outside of a dog, a book is a man's best friend. Inside of a dog it's too dark to read. - GM
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Outside of a dog, a book is a man's best friend. Inside of a dog it's too dark to read. - GM
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post #12 of 12
Lefse.... very thin crepes with potato in the dough. You cook them on a griddle. Traditionally they are flipped over with a thin, long flat paddle sort of implement. I think Breton buckwheat crepe-makers use a similar tool to flip theirs.

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