MAKES 16 CREPES
Lefse came to America with Norwegian immigrants and acts as a vehicle for virtually any application, sweet or savory. A Lefse wrapped around fish salad is every bit as legitimate as one stuffed with fruit and whipped cream. One extremely easy and extremely traditional way to eat them is smeared with soft butter, sprinkled with cinnamon sugar, and rolled up like a sweet little burrito. You can use your standard rolling pin to form them, but know that decorative Lefse pins are family heirlooms and prized Internet finds.
2 pounds russet potatoes, peeled and roughly diced
2 cups rye flour
½ cup half-and-half
4 tablespoons unsalted butter, melted
1 teaspoon kosher salt
1 teaspoon sugar
Bring a large pot of water to a boil. Add the potatoes and cook until tender, 15 to 20 minutes. Drain and pass through a ricer. Place in a large bowl and add the rye flour.
In a large pan over medium heat, warm the half-and-half, butter, salt, and sugar. Pour over the potatoes and flour and mix to incorporate. Divide the dough in half, form into two discs, wrap in plastic wrap, and let rest in the refrigerator for at least 30 minutes.
Working with one disc at a time, cut each into 8 equal pieces and roll each piece into a ball. Using a rolling pin, roll each ball out to a 6-inch round that is about ¼ inch thick.
On a griddle over medium-high heat, cook one lefse for a couple of minutes. With a long, thin spatula, turn the lefse. Cook until a few small brown spots appear. Continue cooking the lefse, stacking them on a plate and covering with a towel as they finish cooking. Repeat with the other disc.
Serve warm with any sweet or savory filling, but to totally understand them, try them simply with butter and sugar.