Beloved by Norwegians everywhere, this traditional flatbread is a mainstay similar to a thick crêpe (or thin pancake). While in Norway lefse was traditionally made from any of a variety of flours, when brought to America it became strictly potato-based — because potatoes are what most Norwegian immigrants were able to grow quickly and successfully here. No longer a daily bread for most, lefse is a must during the holidays. Served at room temperature, spread with butter and rolled up, it's a standard meal accompaniment. A sprinkle of sugar or cinnamon-sugar makes it a light, sweet snack any time of the day.