This fall I met Chad and his partners at the Mill City Farmer’s Market in Minneapolis. My co-author and I did a bread presentation from our book Artisan Bread in Five Minutes a Day. When I came off the stage, there was Chad and these funny round pans, which were filled with little cakey spheres. I’m not sure what pastry rock I have been living under, but this site was completely foreign to me. I had to run off to do a wedding cake that day so I couldn’t stay to see Chad’s explanation or try one of these donut/dumpling/cake/crepe like creations. The following week I went back to find him and his spheres and found out they were called aebleskivers. Here’s what I learned:
They are a traditional Danish treat. The recipe they serve at Aunt Else’s has been in the family for over 100 years. They fry them in cast iron pans made just for this purpose. (I must say I’m in love with this pan and WILL find additional uses for it!) The perfectly patinaed pans they use at the Farmer’s Market have been passed down in the Andersen & Henriksen family for generations. They were given to the current owners by none other than Aunt Else, along with the family recipe. They won’t share the secret recipe, but they do sell an organic whole wheat Aebleskiver mix and the pan, so you can make your own! Chad and his partners, after I spent the better part of a morning watching them in action at the market, they agreed to give me a pan and some of their mix to try out. My kids and I loved them so much that I want to share it with you!
They are so simple to make, even my 7 year old son was able to master the Aebleskiver, with lots of stove top supervision! Just follow the instructions on the bag for mixing the batter, then
heat the pan over medium-low heat. Drop a 1/2 teaspoon of neutral flavored oil in each of the wells.
Fill each well about 3/4 of the way full with the batter.
Let them cook until they start to bubble just a little, or until you see them turning golden on the edge.
With a chop stick or a skewer, turn the Aebleskiver by pushing down along the side of the well and scooping the batter up slightly. Turn it 1/4 and let it cook again. If the Aeblskiver is ready to turn this will be quite easy. If you have to fight it to turn than give it another few seconds to cook. Like anything, it may take a couple of skivers to get comfortable. Just keep in mind that my 7 year old can do it, no problem! 😉
After you have turned them all, then start back at the first one and give them another 1/4 turn. It is traditional to put a slice of apple in the center at this point. Aebleskiver means “apple slice,” but you can put anything you like in there. We’ve tried ham and cheese, chocolate, pears, cherry jam, sausage, bacon, bananas. Go crazy!
Repeat until they are completely cooked. You can poke one with a skewer to make sure they are all the way done through. Pick them up with a pair of tongs and repeat!
My friend Sue Zelickson, the Minneapolis Food Maven, was at the market and she enjoyed Aunt Else’s Aebleskivers with me! They serve them dusted in powdered sugar with a few different flavored syrups or preserves.
Several people have asked me what products they should put on their Christmas wish lists this holiday, here are my ultimate must haves in your kitchen to bake breads and pastries! And my camera equipment, for those of you that can’t bake without taking pictures of your food. It happens to the best of us! Am I missing anything??? What is your favorite piece of equipment?
Breads:
Artisan Bread in Five Minutes a Day – But you knew I’d say that! 😉
Baking Stone
Pizza Peel
Oxo Good Grips Pastry Scraper
Taylor Oven Thermometer
Round Storage Container 6 Quart Clear
Escali Measuring Scale
Pastry:
KitchenAid 5-Quart Stand Mixers
Spatula Set – different sizes for different jobs
Nonstick Silicone Baking Mat
Microplane Grater/Zester
Wüsthof Le Cordon Bleu 10-Inch Serrated Super Slicer
Piping Bag – Featherweight – 18″
Pastry Tip Set
PASTRY BRUSH SET
8 by 3-Inch Round Cake Pan
Marble Rolling Pin I like the weight of this pin and that the marble stays cool
The Simple Art of Perfect Baking
Baking with Julia Savor the Joys of Baking with America’s Best Bakers
Cookwise and BakeWise:– food science made fun!I love cookwise and have just started reading bakewise. I’m loving the food science more than the recipes.
On Food and Cooking: The Science and Lore of the Kitchen
Photography:
Canon Digital Rebel XSi Camera with 18-55mm Lens (Black)
Canon EF 50mm f/1.8 II Camera Lens
Happy Holidays and I hope you get everything on your wish list!
***Here is a nice piece that Rick Nelson did recently on my Granny’s Brown-Butter Shortbread Cookies for the Star Tribune Website. He used a picture of me from 8 years ago when I was pregnant with my youngest son, the Aebleskiver maker I mentioned above! 😉
I grew up making these…a knitting needle works best. Raspberry jam and powdered sugar. Check out Solvang, California. It is the Danish capital of America….awesome place to grow up.
I’ve been wanting one of these for years! I’ve made a wok sized version of this from a Sunset recipe for a breakfast group many years ago. Is it too late for the contest? I just got the email but the post is from 2008.
Hi Bob,
What email did you get? All of the sudden there is a lot of activity on this post.
Thanks, Zoë
I have been cooking for a long time but am just now learning of an Aebleskiver…I am so curious and looking forward to giving this a try!
I put some jam in them after putting in the batter…to die for….also tried sausage pieces….another good eat!
My uncle makes these and they are amazing. I would like to start making them for my children. I am using a dutch poffertjes pan at the moment but they make smaller balls. Still yummy though,.
Hi. I’m from Denmark and we eat æbleskiver every christmas. It’s a tradition here. If you want it’s easy to make them yourself and sooooo much better.
Regards
I have a cheap little aebleskiver pan…I am excited to try out some other recipes…my family LOVED these little breakfast treats!
Hi Rana,
You have me stumped! I can’t think of another way to get the right shape. You could always bake them flat, but what fun is that? 😉
Thanks, Zoë
I can’t wait to make these, I just wish I didn’t have to buy a special pan. Is there another way to make these without the pan? Hmmmm a Zoe challange perhaps :o)
I’m not sure who to praise first! I’ll start with Zoe.
I first found your method in Mother Earth News’ “Country Skills” magazine. I shared it with my Mom and we’re both hooked! We each make at least 5 or 6 loaves a week and love to share them. My son and his girlfriend just gave me your 2nd book, a stone, and a peel for Christmas. We made pizza last night (the whole 4 lb batch got used as the third large pizza went home with the girlfriend for her family!). Next is Challah bread and Pannetone!
Aunt Else, I’ve been making your Aebleskivers since I first found your site (this summer through heavytable.com). I waited until it was ready and bought your New 9-Hole pan made by the Smith Foundry in Minnesota. We LOVE to make Aebleskivers on Sunday morning! The pan is excellent! Favorite filling: Apple with Raisin and Cinnamon.
Thank you both!
I would love to have this to teach my grand daughter. We all need traditions and this would be good for her.
Hope I’m not too late for the drawing! I’ve had my eye on these for a few years now and would love to win one. Thanks so much for the chance!
OH MY GOSH! MY DAD USED TO MAKE THESE FOR ME WHEN I WAS A LITTLE GIRL BUT I HAD FORGOTTON WHAT THEY WERE CALLED! I will call him right now and ask him for the recipe
I’ve given this away as a gift but don’t have one yet myself! I would fill them with Chocolate and Bananas!
I love all Danish pastries! My brother lives in Denmark – how fun would it be to surprise him at Christmas with Aebleskivers!
These look like so much fun … I’ve just started looking for a good donut pan–any recommendations?
Hi Zoe,
Is the Aebleskiver pan u own by Lodge Logic ( model no.P7A3)? Im thinking of ordering one – can u advise the diameter of the holes? Is the diameter= 31/4 in ( @Amazon.com ) or 2 in( @ ebay)??
Thks in advance,
Susanna