Scoop
out a large tablespoon
of batter roll it into a ball then pat it flat on your floured surface and roll it
out to a 1/4 inch thick round with your rolling pin (sorry folks, I have no photos
of process other the top one) making sure the lefse doesn't stick to the rolling pin or work surface (I carefully use a bench scraper to
lift it from my marble to the
skillet).