Aebleskiver Recipes From Denmark

These are two recipes for the Danish dessert "Aebleskiver." You will need an aebleskiver pan to do it correctly.

Heat the aebleskiver pan and put a little fat into each of the hollows (oil gives off less fumes). Alternatively, the fat may be added to the dough if you have a pan with a good non-stick surface. Fill the hollows three quarters full of dough. Once a crust has formed on the aebleskiver they should be turned frequently during baking until golden brown in color (a knitting needle is useful for this purpose).

Innkeeper's Aebleskiver

4 1/2 oz (125 grams) wheat four, 1/2 teaspoon baking soda, 1 oz (25 grams) sugar, 3 oz (75 grams) margarine, 11 fluid oz (1/3 liter) buttermilk, 1 egg, lemon, cardamom or vanilla or cinnamon according to taste.

Stir the four, baking soda and sugar into the buttermilk until the mixture begins to thicken. Then add the egg, melted margarine and lemon, cardamom or vanilla or cinnamon. Cook at moderate heat for approximately 5 to 6 minutes or until brown and cooked through.

Grandmother's Aebleskiver

8.5 fluid oz (1/4 liter) milk, 7 oz (200 grams) wheat flour, 3 eggs, 1 oz (25 grams) sugar, 3/4 oz (20 grams) yeast, 3 1/2 oz (100 grams) margarine, vanilla, shredded peel and juice of 1/2 lemon.

Stir eggs and sugar together. Mix yeast into warm milk and add to mixture. Finally, add the flour, melted margarine, vanilla and lemon.

Allow the dough to rise for 20 minutes and then cook at a moderate heat for approximately 5 to 6 minutes or until brown and cooked through.

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Last revision: October 12, 2004.