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Clockwise from bottom left, Deb Godtland-Bernin, Don Bernin, Brian White, Amy White, Shari Sprague, Kinley Undahl, Macy Brink and Todd Undahl make lefse Saturday as part of a tradition. Sarah Stultz/Albert Lea Tribune

Deb Godtland-Bernin adds a piece of lefse to her pile, while her husband Don Bernin rolls out the lefse balls. Most of the couples who made lefse on Saturday started with 10 pounds of potatoes, which made about seven dozen lefse. Sarah Stultz/Albert Lea Tribune

Deb Godtland-Bernin prepares to pull a piece of lefse off of the griddle on Saturday. Sarah Stultz/Albert Lea Tribune

Kinley Undahl rolled the lefse, while her friend, Macy Brink cooked it on the griddle. Sarah Stultz/Albert Lea Tribune

The Undahl-Godtland lefse-making crew pose for a photo outside of the garage where they were set up on Saturday. Sarah Stultz/Albert Lea Tribune

Passed down from one generation to the next, the Norwegian tradition of making lefse is alive and well within the community.

For the Undahl and Godtland families, that tradition has turned into an annual lefse-making get-together of sorts each November.

Lefse is a traditional Norwegian flatbread that is made with riced potatoes and other ingredients, formed into balls and then rolled out using special tools and then placed on a flat griddle.

Todd Undahl said from what he remembers for their family, the tradition started with their grandmother Grace Godtland, who used to make the traditional Norwegian flatbread. After she passed away, his mother, Lois Undahl, and her sister, Ruth Whiteis, took over, and when his mother passed away in 2019, he and his siblings and their cousins decided to keep the tradition going.

Now, they get together as many first and second cousins who are available and they meet for a Saturday of fun and camaraderie — and of course, making lefse — in memory of his mother and her sister.

On Saturday, they were set up in a shed of Todd’s brother, Greg Undahl.

Most worked in pairs, with one person rolling out balls of lefse dough made the day before, while the other person cooked the dough on a griddle and then removed it when complete.

When asked some of their tips, most of the family recommended only Russet potatoes for their lefse, while Shari Sprague said she makes hers now with Mrs. Gerry’s potatoes.

The potatoes first must be riced before other ingredients are added, including butter, heavy whipping cream, salt and sugar.

Once made into balls, the dough has to stay cool to prevent them from sticking when they are rolled out. While most of the group kept their dough balls outside in the cooler temperatures, Amy White had hers in a cooler next to her table.

They roll out the doll enough that they can read through it and onto the pastry board below. Then using a special stick that is flat on one side and rounded on the other, the thin, circular piece of lefse dough is placed onto the griddle and cooked.

White estimated she makes 35 dozen a year — starting in October. The pairs each made five to 10 pounds of potatoes worth on Saturday.

White said her family eats it at Thanksgiving and Christmas, and it freezes well, so they have enough to last through June.

Most of everyone who attended Saturday agreed that the best way to eat lefse is with butter and sugar or brown sugar, while Brian White said he also uses his lefse as a tortilla with meat and other foods.

The group has even had T-shirts made with the phrase “Pour some sugar on it” on the back and “Lefse rolling team” on the front.

They try to get their younger family members to come each year, too, to learn the tradition and someday take over the fun.

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