Aebleskiver

A community recipe by kirstendk

Not tested or verified by Nigella.com

Introduction

Aebleskiver as requested by Karen - an old, typical Danish dessert, a sort of small sweet dumpling, originally made with a small piece of apple inside, but that is not common anymore. The first recipe is similar to the one my Mum and Granny used to make. You will need an aebleskiver-pan for this! You can, however, bake them in a blinis pan or like you would American pancakes. I have posted two recipes, the method is the same for both - mix wet ingredients and dry ingredienst seperately, them whisk the two together and finally fold in the egg-whites. Check this website if you are curious! http://www.solvangrestaurant.com/aebleskiver.html

Ingredients

Serves: -

Metric Cups

For the Recipe 1

½ teaspoon salt
2 teaspoons caster sugar
1 teaspoon ground cardamom
3 eggs
400 millilitres buttermilk
1 lemon (zest)
butter (melted, or oil for baking)
500 millilitres plain flour

For the Recipe 2

2 eggs
1 tablespoon caster sugar
75 grams plain flour
3 tablespoons potato flour
1 lemon (zest)
¼ teaspoon baking powder
¼ teaspoon salt
250 millilitres cream
butter (melted, or oil for baking - you need to add a little to the pan between each batch)

For the Recipe 1

½ teaspoon salt
2 teaspoons superfine sugar
1 teaspoon ground cardamom
3 eggs
14 fluid ounces buttermilk
1 lemon (zest)
butter (melted, or oil for baking)
18 fluid ounces all-purpose flour

For the Recipe 2

2 eggs
1 tablespoon superfine sugar
2⅔ ounces all-purpose flour
3 tablespoons potato flour
1 lemon (zest)
¼ teaspoon baking powder
¼ teaspoon salt
9 fluid ounces cream
butter (melted, or oil for baking - you need to add a little to the pan between each batch)

Method

Aebleskiver is a community recipe submitted by kirstendk and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Mix dry ingredients and whisk together egg-yolks and buttermilk. Stir the two together to a smooth batter. Add oil or melted butter and let the batter rest for ½ hour. Whisk egg-whites until fairly stiff and fold them in the batter, pour the batter in a jug.

Heat your aebleskive-pan and put a very small knob of butter or a little oil in each hole for the first aebleskiver. For the rest it is not necessary to add more oil/butter, when you've added oil/butter to the batter.

Fill the holes 3/4 with batter. Turn over the aebleskiver, when they start to set around the edges. Before you turn them over, you can put a little apple-puree or a small piece of apple in the middle of the aebleskive. Turn the aebleskive several times while baking using a wooden skewer.

Test if they are done with a clean wooden skewer - if the batter clings to the skewer, they need a little more time.

Keep them warm in the oven while baking the rest.

Eat with icing sugar and your favourite jam.

Test if they are done with a clean wooden skewer - if the batter clings to the skewer, they need a little more time.

Keep them warm in the oven while baking the rest.

Eat with icing sugar and your favourite jam.