Serve this tender Scandinavian flatbread the traditional way, spread with melted butter, sprinkled with sugar and cinnamon, and rolled up.
Tips: If using a sugar substitute, choose from Splenda(R) Granular, Equal(R) Spoonful or packets, or Sweet 'N Low(R) bulk or packets. Follow package directions to use amount equivalent to 2 tablespoons sugar. Nutrition per Serving with Substitute: same as below, except 90 calories, 13 g carbohydrate.
If using canola oil, the dough will be quite sticky. Be sure to roll it out on a well-floured surface to prevent sticking.
To make ahead: Place stacked lefse in an airtight container; cover. Store in the refrigerator for up to 1 week or freeze for up to 3 months. Before serving, rinse each lefse lightly with warm water and place each between kitchen towels; let stand for at least 15 minutes. When lefse are soft, serve as directed in Step 5.
1 starch, 1/2 fat