Question:
Can I eat Lefse?

With the Holidays being so close one of my favorite holiday things is Lefse. Can I eat this at 2 1/2 weeks post op? It is made out of potatoes so I am thinking I could count it as a starch. I have emailed my dietitian but have not heard back yet. Please let me know your experience with this.    — Mini Gadget (posted on December 9, 2003)

December 9, 2003
I sure wish I could! I grew up in North Dakota and now live in Georgia. They have never heard of Lefse and when you describe it they think you are taking about a Tortilla! I don't know the answer to your question but when I saw Lefse it brought back fond memories of the great white north. Thanks.
   — QUEENS B.

December 9, 2003
YUM!! I love lefse. I too grew up in ND and miss that holiday treat...::sigh:: I think it would depend on how you fix it.. If you add butter and sugar (sweetener) it may be a bit too rich for you to eat at 2 1/2 weeks post op. It wouldn't hurt to give it a try. GOOD LUCK.
   — SJP

December 9, 2003
What's Lefse? (A newbie to the north mid-west!)
   — Michelle J.

December 9, 2003
As soon as I saw the word Lefse I knew you must be from the upper midwest. When I lived in ND was when I first heard of it. Anyways, at 2 1/2 weeks post op it will be too early to be eating solid foods. You will just be progressing to pureed foods. Around week four or five you may be able to try a bite or two but I wouldn't push it. Remember your body is still trying to heal during this time. Good Luck!
   — jbekke

December 9, 2003
Original poster here. Wow, I am amazed that so many people do not know what this is. Lefse is kind od like a tortilla except it is made from potatoes and is not as hard as them. It is more moist. The best way to eat it is with a little magarine and roll it up. Really good. As for my diet I am on solid foods. Doctor moved me to those a week after my surgery. Just have to chew really well. I did not realize that this was a northern thing, I thought everyone knew about it. Shows how culturally blind I am. Thanks, Bridget
   — Mini Gadget

December 9, 2003
It must be a north western thing because I grew up in the North east and am now in the DC area and trust me, I have never heard of Lefse. I thought it was a mispelling at first!
   — Cindy R.

December 9, 2003
You should be able to eat the lefse since it breaks down easier than bread does...but yup I'd get confirmation from your dietician just to be sure. I could eat it at about 4 months out (first time I'd attempted it postop). It's good rolled in splenda and cinnamon too :>)
   — [Deactivated Member]

December 9, 2003
As a true Norwegian, I LOVE lefse! I find that I don't want the whole piece...just the taste. A bite won't set you back. I like to prepare it my favorite way and enjoy the flavor, texture, and taste while I chew. I find that is enough to satisfy my lefse need. :)
   — Rachel T.

December 9, 2003
where I am in iowa, our lefsa are made with flour. (some make potato lefsa, but i think it tastes so different than what I grew up with!) I would think you would be able to eat it. we have always had the lefsa spread with a little marg. then mashed potatoes and instead of lutefisk, we use boiled Cod. Then roll up and eat. But, as always, it is best to check with your Dr. I am 8 weeks out and wouldn't think twice about trying it. Elizabeth
   — redstormy

December 9, 2003
I love lefse, but I am also 8 months postop and have had no problem eating a small piece of it now and then. My problem is now that I live in Indiana the only way for me to get it is to have family bring it down from Wisconsin.
   — C. Zibrowski

December 9, 2003
I am a East coast girl and never knew about Lefse...then I married a man from MN. It is his favorite!!!! With all this talk about it...how about someone post a recipe. It would knock my hubbys socks off if he came back from cruise (he is in the Navy) and I had some Lefse for his Holiday:-)
   — KRISTIE A.

December 9, 2003
POTATO LEFSE 4 cups mashed potatoes 2 tlb butter or margarine 1/4 cup milk 1 tsp. salt About 3 cups all-purpose flour Vegetable oil Add butter milk, salt to potatoes. Mix well. Cool. Add enough flour to form a non.sticky dough. Add flour gradually, the less the better. Divide into 24 pieces. Roll each piece out, using flour to keep from sticking. Heat a griddle or frying pan over medium heat. Lightly grease with salad oil. Place on grill. Lefse will 'bubble', turn over. (Approx. 2 min). Variation: Substitute some of wheat flour with soy or rye flour.
   — Cera H.

December 10, 2003
Hurray for Lesfe! I have lived in Wisconsin my whole life, and I would rather have potatoe lefse (with butter on it, no sugar) than a pound of Godiva chocolate! No lie! <br> My parents moved to Indiana a few years ago, and I have to take a case of it with me for them when I go to visit... don't even get me started about bratwurst and cheesecurds! LOL...
   — kultgirl

December 10, 2003
I cook mine on a crepe pan!!! It's a Scandinavian thing!! If only I could find a tiny little bit of GOOD Lutefisk to go with it!! And no, GOOD Lutefisk is NOT and oxymoron!! Sue
   — Sue C.

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