and God said, "Let there be lefse"

And there was.

First, Great-aunt Verna's recipe was mixed up, chilled, rolled, and sliced into small cakes.



Then, the rolling canvas had to have flour rubbed into it. "More flour!" says Mom.


Next, each cake is rolled out paper thin. It takes some muscle to do.


One of the trickiest things is handling the paper-thin lefse. You left them with a special stick, keeping it parallel to the table and going through the middle. Pray it doesn't stick to the canvas! Add more flour to the canvas before you roll out the next cake.


A rolled-out lefse is placed on a special grill. Once it's baked through the center on one side, you slip the stick under the center again and turn it over. Be careful nothing sticks to the grill, either, or all the others after it will stick, too.

When you can see it's browned on the bottom,

you let it cool. If it stuck to the grill, put some flour on that spot, and wipe it off.

But be careful if someone tries to feed you this.

It might look pretty, but julekage is hazardous to your health.