Origin of Lefse The mid-nineteenth century brought a wave of european immigrants to the United States. This brought Norwegian pastries to the midwest which included lefse (Norwegian bread). Potatos were a basic food in Norway. Having no way to keep leftover potatoes, they used them for making lefse. Lefse could be kept for two or three weeks in a tight container and in a dry place. Old fashioned LEFSE This is the way lefse should be, just like it came from grandmothers kitchen. Or it can be a new taste treat. Grandma's eyes would really go up if she could see what people do with lefse now...adding jams, jellies, meat, cheese and spreads...instead of just traditional butter and sugar (It's still our favorite preporation.) Traditional recipe, no preservatives, no additives. Two rounds per specially sealed 8 oz. package.