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1861-1900 - Norwegian-American immigrant communities in the Midwest.
Lefse is a soft, thin flatbread made from potatoes, flour, and cream, traditionally cooked on a griddle. Norwegian immigrants brought lefse to the American Midwest in the late 19th century, where it became a festive and everyday staple enjoyed with butter, sugar, or savory fillings during holiday and church celebrations.
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Difficulty
Medium
Prep time
1 hour
Cook time
45 minutes
Total time
1 hour 45 minutes
Servings
8-10 servings
Region
Midwest
Era introduced
1861-1900
Introduced by
Norwegian-American immigrant communities in the Midwest.
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Norwegian settlers in the Midwest introduced lefse during the late 19th century as a versatile flatbread reflective of homeland baking practices. Traditionally cooked on a round griddle, lefse serves as a vehicle for butter, sugar, jam, or savory toppings, making it central to church socials, Christmas events, and family meals, preserving immigrant identity through food.
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