1) Lightly beat the egg, add sugar, melted butter and milk. Sift the dry ingredients and add. The dough should be so loose that it is almost a thick batter.
2) Refrigerate 30 minutes to stiffen.
3) The size of the lefse depends upon whether it will be cooked in a pan or on a griddle.
4) Roll out on a floured board.
Brush off extra flour before cooking.
5) Cook on both sides over low heat until golden with brown flecks.
6) Cool before placing in a towel.
7) Spread cold lefse with butter and sugar or butter and cheese.
Fold into a rectangle.
