Bob Lind, Published June 24 2012
Lind: Age-old debate over how to garnish lefse rages on
Orville Gran, Pierre, S.D., writes, “I am an old Norwegian from northern Minnesota (near Erskine), and I enjoy lefse. But I do not like sugar on it; just butter is fine.
“However, my favorite lefse treat is to butter it and put on some dried beef and roll it up. Man, what a treat!
“My wife, who is not Norwegian, can make very good lefse, so I still enjoy that great Norwegian delicacy.”
Terry Olson, Fargo, says he’s followed columns about lefse “with enjoyment.
“For the record, I enjoy it with plain butter as well as I do with sugar,” Terry writes. “Our grandfather liked it with butter and brown sugar, and when we were at Grandma and Grandpa’s house, we ate it that way. Grandpa Olson was a Swede.
“While living in Hayward, Calif.,” Terry says, “lefse was simply not available. I would talk to employees in a real Mexican restaurant and get fresh hot tortillas/soft shell tacos, take them home, put butter and sugar on them and imagine they were sheets of lefse.”
Marianne Reif, Fargo, writes, “I am German, but I love lefse, and I put butter on it.”
Dave Fihn, Detroit Lakes, Minn., writes that his wife, Shirley, won’t use butter on lefse, and, “At afternoon coffee, I have a friend who uses honey on lefse, but not sugar.”
From Fallbrook, Calif., John Maus writes, “Despite growing up in a Norwegian household in Havana, N.D., I never cared much for lefse.”
Then John took a trip to Norway and found that lefse was hard to find. But on the train from Oslo to Bergen, there it was, served as a snack, wrapped in cellophane, with butter and sugar on it. “I liked it!” John says.
“I brought some back for my elderly mother to try, and she said it was as good as she had ever eaten.”
Going back to Orv in Pierre, he writes, “There are Norskies out here in South Dakota, too, and several know how to make great lefse, just like back home in Minnesota.
“Keep up the good work letting people know the importance of lefse!”
We’ll try, Orv.
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