My family LOVES lefse.
A lot of lefse. In fact, last year we made more than 1,100 pieces for friends and family. That’s 85 pounds worth of potatoes, if you’re curious.
Let me tell you - when you’re peeling 85 pounds of potatoes, you have a lot of time to think. So I spent that time thinking and talking about how we could make the very best-tasting, tender lefse - and how we could do it easier and more efficiently than how we had been taught.
In our quest, I consulted over 100 lefse recipes, spoke with food scientists and experimented with various ingredients, methods and techniques. And we ate a lot of lefse. In fact, we didn’t stop until we could confidently say that our recipe was the very best we had ever tasted.
But we wanted tender lefse. Really tender lefse.
Beyond limiting flour in our recipe and careful dough preparation techniques, we knew the cooling process was where we needed to really focus for tender lefse. We were surprised, however, that recipes treated the cooling step as such an after-thought.
“Take lefse off the grill and place between layers of towels” was the general consensus, so that’s what we did. But it wasn’t easy.
If you've ever tried to balance a carefully rolled, perfectly cooked, hot piece of lefse on a long, narrow stick while trying to peel through multiple towel layers with only your non-dominant hand, under the watchful glare of the person who spent 2 days making and rolling it ultra-thin, you will completely understand that it isn’t easy.
So, it became my mission to discover a better way.
I measured, stitched and invented until I created a contraption so simple, yet extremely effective. In fact, I sincerely believe The Original Lefse Cuddler belongs in the home of every lefse maker.
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All the best,