Lefse are Norway's tortillas! They're very flat pancakes made of riced potatoes, flour, cream, and butter that are cooked on a grill and spread with butter, sugar, cinnamon, honey, or jam. They're very popular in Minnesota, where there are many Americans of Scandinavian descent. Lefse make a great Christmas breakfast because most of the work is done the night before (the dough needs to chill overnight). You'll need a potato ricer or fine grater, a large, flat griddle, and a wide spatula for flipping them over. 

If there are any left over, you can heat them topped with cheese and ham and roll them up for lunch. Enjoy!

Lefse

2 pounds (about 4 cups) of Russet potatoes 

1/2 cup half and half

1/3 cup butter

1 1/2 teaspoons salt

1 tablespoon sugar 

2 cups flour

1.  Peel the potatoes, cut them in large chunks, and boil the potatoes approximately 15-20 minutes or until they're tender when pierced with a fork. 

2.  Rice the potatoes while they're still warm and then rice them again to make sure they're mashed very fine.

3.  While they're still warm, place the potatoes in a large bowl, then add the cream, butter, salt, sugar, and flour. Blend well.

4.  Divide the dough into 8 equal pieces and roll each into a log shape. Wrap the logs in plastic wrap and place them in the refrigerator overnight. 

5.  In the morning, remove the dough from the refrigerator and cut each log into 4 pieces. Roll each piece on a floured surface with a floured rolling pin into a very flat circle, approximately 1/4" thick. 

6.  Lightly grease a large griddle over high heat. Transfer the lefse from the rolling surface to the pan with a wide spatula, as it will be somewhat delicate. Cook on each side until very lightly golden. Lightly regrease the pan as needed.

7.  Stack the lefse on a cloth towel and cover them until you're ready to serve.

8.  Serve them spread with butter and sprinkled with sugar, cinnamon sugar, honey, or jam.