Refrigeration is suggested because of the perishable nature of lefse, especially those recipes containing dairy products. Before packaging your lefse, make sure that your sheets are completely cooled; any heat retained will cause condensation in your packaging which gives you soggy lefse. Or you might try cooking your lefse a bit longer the next batch, which will cook out a bit more of the moisture. I wouldn’t suggest leaving your lefse on the counter, but there are those that do, and understand that the lefse is kept in a Tupperware-like container with waxed paper between sheets.