As the November weather turns chilly and the perennial discussion arises about what ingenious new strategies have been devised to keep any part of the turkey from drying out in the oven, my mouth begins to water for lefse. My grandmother has been preparing these Scandinavian potato crepes for more than 40 years, and for me there can be no Thanksgiving without them. That’s why I’m trying to pick up the art and science of lefse preparation with Grandma in her own kitchen.

I’ll have to wait until Christmas to devour my share this year, but you can be sure I’m savoring their sweet flavor and warming aroma in my mind even now. Check out my description of last year’s lesson on the Smithsonian food blog, Food & Think.