Norwegian Lefse
From: Chef

Every Christmas since I was a little girl, my grandma always made lefse, now me and my dad make it together to give my grandma a break. It is such a treat at our house because it is very time consuming - but worth every minute. (Note: It works best when mashed potatoes are cold). Vegan version:

SERVES 12

• 2 cups of plain mashed potatoes
• 2 tablespoons soy milk
• 1 tablespoon vegan margarine
• 1/4 teaspoon salt
• flour
• vegetable oil

In a large mixing bowl mix potatoes, soy milk, margarine, salt and 3/4 cup of flour.

Kneed briefly on lightly floured board, adding flour to make the dough non-sticky.

Divide dough into 12 equal balls; roll each on lightly floured board into a circle paper thin.

Lightly oil a heavy skillet or crepe pan; set over medium heat.

Cook one at a time, until lightly browned, about one minute on each side.

Stack on a plate with a paper towel in between each one.

Freeze leftovers, and thaw throughout the year and enjoy a favorite anytime.