Wedding Lefse

1) Sift flours and soda together and crumble in the butter.

2) Add both milks and knead to make a stiff dough.

3) Cover and refrigerate 1 hour.

4) Whisk together all ingredients for the topping.

5) Roll the dough into a sausage and cut into pieces of equal size.

6) Knead the dough until smooth, then roll out into not-too-thin sheets.

7) Cook on a griddle over low heat on one side only. Remove and let cool.

8) Brush topping on the uncooked side.

9) Return the lefse to the griddle, cooked side down. Cook over low heat until completely dry.

10) Stack the cooked sheets, using a pot lid as a weight.

11) Before using, sprinkle with water on the dry side.

12) Filling:

13) Brown half the sugar until light golden. Cool slightly.

14) Heat the milk and add gradually. Add remaining sugar, syrup and cheese, stirring often.

15) Whisk together milk, flour and egg. Stir into the mixture. Simmer 5 minutes to thicken. Cool.

16) Spread the lefse with butter and top with filling. Top with another lefse.

17) Cut into triangles and roll up, starting with the large end, like crescents.