Lefse are best hot and fresh off the griddle, but you can store them in the refrigerator for up to a week. Norwegian lefse flatbreads are made by boiling potatoes, mashing them thoroughly and adding butter, cream and salt. This mixture is refrigerated overnight before adding flour. The next day, you roll out lefse dough, wrap it around a lefse stick and unroll it onto a hot griddle. After cooking the lefse has brown spots on both sides. It's traditionally served with butter and sugar as a treat.
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Allow the lefse pieces to cool completely. If you refrigerate warm lefse, they will become soggy and inedible.
Fold each piece of lefse in half, then stack the halves. Place the folded lefse pieces into a resealable plastic bag. Press out excess air and seal the bag. Only put in as many folded lefse pieces as you can fit comfortably.
Place the plastic bag in the refrigerator.