Friday, May 11, 2012


I first tried these at a wonderful ladies house for brunch. I fell in love with them and invited ourselves over, again for a Sunday brunch so I could talk my husband into letting me get a pan. It worked! We probably have these once a week with applesauce and buttermilk caramel syrup. We are a breakfast family though. My little boy, 9 months now, has a record for eating 7 Aebleskivers! This first recipe is my favorite. We also did chocolate ones for dessert once, not as rich as I thought. We filled them with caramel, peanut butter, and chocolate chips. I am still in search of a great recipe for those. 

2 eggs
2 cups buttermilk
2 cups all-purpose flour
1/4 to 1/2 tsp nutmeg
1 tsp. vanilla
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda
2 tablespoons sugar
1/4 cup melted unsalted butter
1 T melted or softened butter (for pan)
Separate the eggs and beat whites until stiff but not dry, and set aside. In another bowl, combine egg yolks, buttermilk, vanilla, flour, baking powder, salt, baking soda, sugar, and butter. Beat until smooth, and then fold in the egg whites. Heat an aebleskiver pan over medium heat and brush each depression with melted butter. Pour about 2 tablespoons of the batter into each cup, and, when bubbly around the edges, turn quickly with a long wooden skewer or toothpick, trying not to puncture the balls. Continue cooking, turning the ball to keep it from burning. You can also add half the batter to the pan, add a teaspoon of jam or fruit, then cover with remaining batter. Great with maple syrup.Enjoy!

!!Best served with applesauce and buttermilk caramel syrup!!

This recipe isn't as sweet, but it would be a great recipe to fill with yummy things!

○ 2 cups all-purpose flour
○ 1 teaspoon kosher salt
○ 1/2 teaspoon baking soda
1/2 teaspoon nutmeg
○ 2 eggs, separated
○ 1 3/4 cups buttermilk
○ 4 tablespoons unsalted butter, melted (more melted butter to brush in the pan)
○ sprinkle of cinnamon to taste (optional)
a. Put the aebleskiver pan on a medium-to-high heat.
b. Whisk the dry ingredients together. Whisk the egg yolks with the buttermilk and melted butter in a separate bowl.
c. Beat the egg whites until they just hold a 2-inch peak. (don't over beat.)
d. Add the liquid buttermilk-butter-yolk mixture to the dry ingredients in a slow, steady stream while gently mixing with a rubber spatula. You should still have large patches of dry ingredients by the time you finish, this is more wetting of the batter than mixing.
e. Fold in the egg whites, again with a light touch.
f. Brush one of the hollows with some melted butter. Then take a small ladle or big spoon and fill the hollow not-quite-to-the-top with batter. Depending on how hot your pan is, you may need to add batter quickly so the butter doesn't hit its smoke point. Fill the other hollows the same way.
g. By the time you've finished filling the last hollow, the first one should be just about ready for turning. Take your knitting needle (or wooden skewer) poke it into the crust with your poker and pull upward. The idea is to pull the semi-spherical shell up out of the hollow. Push it so it caps off the hollow, allowing the uncooked dough from the center of the shell to fall into the hollow. Repeat for the other hollows.
h. Now it's just about turning the balls every now and then to give them an even heat. Remove from pan when a toothpick comes out clean, usually about 5 or 6 minutes. The aebleskiver should be brown (not just tan).
i. Serve immediately with some thinned raspberry jam.

Chocolate Aebleskivers

2 cups all-purpose or cake flour

1/3 cup cocoa powder
1/3 cup sugar
1 teaspoon salt
1 teaspoon baking soda
3 large eggs
2 cups buttermilk
sweetened whipped cream
powdered sugar

1. Mix together the flour, cocoa, sugar, salt, and baking soda.
2. Separate the eggs, the yolks from the whites. Set the yolks aside. Beat the egg whites until light and fluffy and soft peaks form.
3. Add the egg yolks and the buttermilk to the flour mixture and stir until combined. Gently fold the egg whites into the batter.
4. Grease your aebleskiver pan with a spray dispenser or with butter (spray your pan again as needed). Heat the pan over medium heat. Fill each cup about two-thirds full with batter. (Try using our Medium Quick Release Scoop to cleanly drop the batter into the cups.)
5. Cook for one to one and one-half minutes before turning. (You can turn your aebleskiver with a toothpick or skewer.) Cook for another minute or until done. Remove to a plate. Fill the pastries with sweetened whipped cream with a tube or star tip on your decorating set or with the nozzle of an aerosol can of whipped cream. Roll the pastries in powdered sugar.

Pumpkin Pie Ebelskivers filled with Vanilla Whipped Cream Cheese
Yield: 20 Ebelskivers

  • /2 Cup ( 1 1/2 oz./45 g) Graham cracker crumbs
  • 1/4 Cup ( 1 1/2 oz/45 g) All-purpose flour
  • 1/4 Cup ( 2 oz/60 g) firmly packed light brown sugar
  • 1 Tablespoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, separated
  • 1 can (14 oz/440g) sweetened condensed milk
  • 3 Tablespoons unsalted butter, melted  and slightly cooled
  • 1 can ( 15 oz/470g) pumpkin purée
  • Confectioners’ sugar for dusting
  • 1 Cup whipped cream cheese
  • 1 teaspoon vanilla extract

Preheat the oven to 200°F (95°C).
In a large bowl, whisk together the graham cracker crumbs, flour, brown sugar, pumpkin pie spice, baking powder, and salt.
In a small bowl, lightly whisk the egg yolks, then whisk in the condensed milk and 2 tablespoons of the melted butter. Add the yolk mixture to the flour mixture and , using a wooden spoon, stir until well blended. The batter will be lumpy.
In a clean bowl, beat the egg whites until stiff, but not dry, peaks form. Fold the egg whites into the batter alternately with the pumpkin purée in 2 additions, just until well blended and no white streaks remain.
In a separate bowl, mix the whipped cream cheese and the vanilla extract together until well blended.
Brush the wells of the ebelskiver pan with some of the melted butter and place over medium heat. When the butter starts to bubble, add 1 tablespoons batter to each well.
Spoon about 1/2 teaspoon of cream cheese mixture into center of each ebelskiver.
Add 1 Tablespoon of the batter to each well, covering the dollop of cream cheese completely.
Cook until the bottoms of the pancakes are lightly browned and crisp, 3-5 minutes. Use 2 short wooden skewers to turn all the pancakes and cook until lightly browned on the other side, about 3 minutes longer.
Transfer the finished pancakes to a platter and keep warm in the oven while you repeat to make 2 more batches. Dust the warm ebelskivers with confectioners’ sugar and serve right away.
Recipe from “Ebelskivers” by Kevin Crafts

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