Pesto and Mozz Aebleskivers! (win an Aebleskiver package)

I would love to make nutella filled sweet ones. For savory, what about goat cheese and herbs? Yours look so yummy!!

We must’ve been hiding under the same culinary rock as I have never had one but from your first post, I would probably make a traditional one or one filled with apples as they are all over my kitchen right now.

I’ve never made these but I love the idea of a savory filling. I’d probably start with a cinnamon-apple filling, though, or a lemony ricotta?

I love the shape of that pan. I have chololate and peanut butter on my mind right now so I think it will be something with those 2 ingredients.

Mmmm, that is such a good question, Zoe. I think I would fill mine with apples, cinnamon, and caramel.

But wouldn’t a blini variation be great? Make them out of buckwheat and fill them with creme fraiche and caviar?

But maybe the caviar would get mushy. Certainly wouldn’t bea ble to see it very well. But who knows?

I have never made these before but, would never shy away from something new. How exciting!!!I would love to make some aebleskivers stuffed with apple compote to start!!! Then maybe a cheese, rice and herb mixture. Oh my, I could keep going easily.

These would be fabulous with a thick fig jam, goat cheese and walnuts- this being a mixture of sweet and savory!
Homemade ricotta paired with a variety of either sweet (fruit jam) or savory (fresh herbs, sun dried tomatoes) ingredients is another thought. I love your web site. You and your web site are simply the best ever!

I think I’d go with a bacon spinach filing. Or maybe tiny versions of the ham & sauerkraut balls that they used to make in the food court in college.

I’m so hungry now.

I would use the pancake batter that I have been adapting for the past two weeks with a cranberry filling as a substitute for the cranberries I have been putting in the cakes.
Batter:
Wet ingredients (kinda):
2/3 cup canned pumpkin
1/3 cup fage 0% (or fat free cottage cheese often gets substituted)
1/2 cup oatmeal (soak in 1/2 cup water overnight or cook briefly in microwave, flavored kinds can spice things up)
2 yokes
1/2 tsp vanilla
2 egg whites beaten to stiff peaks and folded into above (mix first ingredients, beat egg whites, fold in and immediately add dry in 2-3 additions and wisk only until just combined)

Dry:
1/2 cup bob’s red mill 10 grain pancake mix
1/4 cup sugar
1 tsp double action baking powder
1/2 tsp baking soda
1 tsp pumpkin pie spice
pinch salt

Cranberry compote:
I figure just reduce down 2-3 cups cranberries with cup sugar or so (to taste because the sweetness will help but they must retain their tart flavor because I really like how they balance the pumpkin)

It’s amazing how I keep seeing references to Aebleskiver recipes in the oddest places, and would love to see them make a comeback. Who knows, maybe my favorite bfast place will start offering them before long.

I just made some scuppernong/muscadine preserves and am thinking that is what I’d fill them with. These preserves are to die for! I used the recipe from the Lee Bros. Cookbook.

I love me the unitaskers. No seriously, I actually do love great kitchen items that have been perfected to create what they were designed to create, a la this pan, gnocchi rolling boards etc. I would definitely say the first aebleskivers would probably be cardamom and orange.

Looks absolutely fabulous! The pictures are beautiful lady! I would LOVE to have the pan to do just plain traditional ones – a thing I have thought of making a tradition up North in the woods of Minnesota!
Otherwise, I guess I should go and buy me a pan from one of the many local shops there, and learn from you when you come up to visit! xo J

Wow…wonderful! I’m just dying to try Aunt Else’s mix! We are all about local and whole grain =o)

I’d guess we would do a blueberry/cream cheese filled. Yum!

Since my favourite dessert is a good apple pie, I am thinking I would try an apple filling. However, my 10 year old son would probably twist my arm to try nutella first.

Okay, you’re brilliant! Because I grew up covering them in powdered sugar and maple syrup, it never dawned on me to go the crepe route and do something savory! We usually serve these with Danish or German sausage, but why not chop some up and put them inside with a yummy gouda? Do you whip your egg whites for Aunt Else’s mix? Because Aunt Meta’s calls for whipped egg whites, and that makes all the difference. =)

I think I would try a chocolate & banana filling! Mmmm…

I have only made plain vanilla ones up until now in a poffertjies pan, which is shallow. I would fill my aebelskivers with goat milk cajeta and chevre – sweet and tart together!

Mine would definitely involve bacon, dates and bleu cheese!

Mmmm homemade bacon, apple, and sage. And then probably a Japanese-style curry chicken with week bits of carrot. Nom!

While not traditional your aebelskiver combos are genius!

I think blueberry and cream cheese sounds good, or chocolate raspberry, or apricot almond. Those are boring compared to your combos, but they sound good to me!

Hi Zoe,

I was your aebleskiver winner last year! I love my pan and am enjoying it. I will admit mine do not look as nice as yours. I am excited to try and make cheese filled aebleskivers…. I never thought of that! Can’t wait to try this recipe…..

Bake on, Jane

oh my goodness. I would make the ones you posted. and for the crazed ham and cheese stuffed anything 5 year old in my life, ham and cheese of course (I’m sure he’d like the bacon ideas, too!)

OH MAN!!! Pesto heaven!!! Those look delicious!

I would probably start out with some thing apricot and brie-ish….but the possibilities for savory are a great way to sneak stuff in for the kiddos!

I’d make black forest ham, pickled onions and arugula. (Inspired by a pate a choux recipe).

I’m not in the US so don’t think I apply for this contest. However, to participate for the fun of it, I would love to try this with Indian-style minced lamb kheema for the filling. I have always enjoyed your blog & your creations. Well done !

I would definitely make sweet ones–nutella, honey, and powdered sugar all come to mind (not all at once, though!).

i’ve been obsessed with aebleskivers since i first saw them many moons ago. i can’t believe i’ve never seen a savory version–yours look AMAZING!
i’d have to go with a jam filling, for my first batch at least. or maybe peanut butter, since that’s what i always slather on my pancakes. mmm.

The ableskiver pan is exactly the same we use to make a popular snack called Unniappam in Kerala.

Can add a filling of jaggery, cooked with grated coconuts and powdered jeera and a dash of ginger powder (optional)..the boys might like it.

So many ideas, so many wonderful fillings. Smoked salmon comes to mind. Maybe a dollop of smoked salmon combined with some cream cheese to make a nice rich filling and with a glass of Prosecco, it would be perfect.

My favorite, so far, is the traditional served with lingonberries. Yum! Sweet seems to win out over savory lately.

God, too many choices! Goat cheese and chive? Sweetened cream cheese and sour cherry? Yum!

As a savory filling, I would go for a sausage and sun-dried tomato filling. For a sweet treat, I am thinking peanut butter and nutella mixed together. Maybe some banana in there, too. Yum!

I love Julie’s peach crisp idea and brie and granny smith apple also sounds lovely. But I think my absolute aebleskiver nirvana would be- don’t judge me- peanut butter, bacon and banana.

Definitly something non-traditional… Maybe peanut butter cup, or pumpkin with maple-cinnamon cream cheese, or chocolate raspberry, or…

Mmmm, I’m suddenly inspired to fill them with my yummy curried cranberry-walnut relish, and some goat chevre!

I would make caramel apple ones. Or caramel pear. Mmm.

I love Chevre in everything, so a good helping of that, plus maybe some finely diced golden beets and tarragon?

lovage/italian sausage/mozzerella?

wow I never had one but they look yummy I like sweet I would put chocolate chips or ever a hersy kiss in it maybe fill it will a sugar- free pudding by injuction or for savory i would make with herbs mix in the mixture ans cheese for the filling or even maybe with some rosewater some way or another
but they sure do look good oh maybe with lavnder too oh I got to get one of these ideas are popping in my brain!!!

Well, the first thing that came to mind was Nutella, but since so many people said that I had to think of something else. A farm by my house makes a fabulous fig and honey goat cheese that would be good to use – both sweet and savory at the same time!

wow ive never seen anything like this, you never cease to amaze me Zoe! xx

I have never made these but I would love to give it a whirl. I think I would try something with chocolate chips, marshmallows, and maybe some teddy grahms. You know, a smore.

Oh yum, those look heavenly, and I will try that Ragu! If I were to have a pan to make aableskivers – savory would be carmelized onion and sausage or prosciutto and olives. Sweet would be peach with fresh ginger for a nice kick, or my fave crepe filling – lemon curd, goat cheese and the lignonberry sauce for dipping!

So many options! I’d opt for traditional with cinnamon spiced chopped apples, but the Nutella filled ones sound divine! Savory would be chopped ham, chopped swiss cheese, and a touch of dijon mustard.

Nutella is the first one that comes to mind-however with truffle season soon approaching wild mushroom or truffle aableskivers sound rather tasty too.

I think I would LOVE chutney and brie or goat cheese and quince paste!!

I’d probably make cherry with some of my homemade cherry jam. NOM!

Wow, I hadn’t heard of aebleskivers until your post–where have I been?! They look and sound great. I’m a fan of savory, so I’d probably take your pesto recipe and add sun-dried tomatoes. mmm mmm

I’d make some maple peanut butter filling for them. Yum!

Those look absolutely delicious! Now I’m inspired to try some savory fillings. I usually make them filled them with cherries. My Cherry Aebleskiver recipe appears on
http://www.hungrycravings.com/2008/07/cherry-picking.html.

I have never made any of those in my life and did not know they existed. I have a feeling I would try them with a sweet filling. Nutella, Dulce de Leche or some dried fruits and apple cider syrup…

I’m not sure if this is possible,but I think I’d like to make one that resembled a Monte Cristo sandwich.

Sausage and onion?
Or chicken pieces with brie and apple butter?
Gotta go with lemon and mascarpone for sweet.

I’m ashamed to say I’ve never heard of an aebleskiver, but would love to try my hand at a pumpkin cream cheese filled version. Perfect for this time I year I would think!

I will try a goat cheese – fresh fig – walnut mix. These tastes mix well especially with a drizzle of balsamic vinegar and honey.

I would absolutely go for creme patissier in the center. Lightened with a little whipped cream. Perfect.

I’d try diced apple, McIntosh (I like the give they have in cooking), with a sharp cheddar, mozzarella & asiago blend. I adore the stronger cheeses, especially asiago. I try to tuck it in wherever I can! =)

I would eat the aebleskivers with lingonberry preserves…yum!

oooh…peach/rasberry ones or guava, my son want chocolate with caramel, or chocolate chip. How about peanut butter/banana…what a classic.

I’ve never made aebleskivers before! Your savory, pesto-filled ones look great, but I think for my first time out, I’d have to go with a sweet jam-filled version.

Wow- What a nice giveaway! I have never made aebleskivers, but I have seen the pans around and have wanted one for a while. I do think that I would start with something savory- a vegetable and cheese mix of some sort. I really like the idea of hiding vegetables in there to trick my daughter into eating it. I also like the idea of some fancy cheese and fruit combo.

I have never made aebleskivers but after reading the article I would love to try them.. I think my 3 boys would love them… I would hunt down recipes and try a lot with yummy veggies in them maybe do some sweeter ones for a desert type.

Since fall is finally here I’m thinking something like apples and cheddar or maybe some roasted pumkin w/ some spiced walnuts or pecans!

I think I would love to go the apple and cheese route on these. Maybe brie? Yum!

Hi Zoe-

Well, dear, I’m a traditionalist at heart…so while all the proposed concoctions sound yummy, I would go back to my grandmother’s recipe which is below. It’s a little more work than a mix, but they are the best I’ve ever had. For those of you wondering how to pronounce it

Mormor’s Æbleskivers

2 C. flour
1 t. baking powder
1 t. baking soda
1 T. sugar
½ t. salt
1 T. ground cardamom (it’s hard to do too much, and it has to be freshly ground-no already ground stuff!)
3 eggs, separated
2 C. buttermilk
1 T. lemon zest (this is not from grandma’s recipe, but adds a nice touch).

cooking oil
knitting needles

Sift the dry ingredients together, set aside. Beat the egg whites stiff (until they hold a peak, but not dry), set aside. Blend the yolks with the buttermilk, add dry ingredients. Fold the egg whites gently into the batter. Heat pan until a drop of water sizzles when it is dropped into the pan. If the pan is too hot, the æbleskivers will be doughy. Fill cups about 1/3-way up the sides or so with oil and heat. Pour just enough batter into the cups to fill the cup, about 1/4 c., and cook for about 1 minute or until the bottom starts to turn golden brown. Turn pancake a 1/2 turn with knitting needles or a wooden skewer so the uncooked batter goes to the bottom of the ‘hole’. and cook til dark golden brown and cooked through.

Serve with powdered sugar, granulated sugar (and cinnamon, if desired), jam, or applesauce.

Let me know if you try the recipe….Enjoy!

hi, zoe! i am so excited to have “met” you through jen (urb) & helen’s (tartelette) blogs…a fellow minnesotan! i’ve caught up on most of your posts & have bookmarked you so i can stay in touch from now on. it’ll be wonderful to read your posts as our seasons & bounties change.

i have never had ableskivers before, but your posts & the comments here have piqued my tastebuds and interests! my mouth is watering to try the pesto-mozz recipe…and with orchards on the brain, apple or pumpkin-varieties sound delightful, too.

I would make a corn dog…cornbread batter; add hot dog chunk to center. Maybe a dab of mustard on the dog…

I like the ones filled with apples, but my kids are partial to ableskiever with chocolate chips. Who am I to argue

Great to finally meet you in person at BlogHer Food. Sorry for acting like a star-struck groupie!

I’ve never had ableskiever, but they all sound great! I think goat cheese and fig jam sound really good.

My family is loving everything fall and gingery!
So I would make a pumpkin ginger batter, and for my daughter I might put in a chocolate chip or two!!

Thanks for your wonderful site!

I’d definitely begin with the traditional kind, but I’d probably serve with a fruit compote.

I’ve never had ‘em, but they look delicious! I’d probably make something simple to start: chocolate filled.

I’ve never made them myself but I was lucky enough to try some at a friends home. I would probably try bits of apple with cinnamon and then dust them with powered sugar. Or stuffed with spicy bits of chop meat and cheddar cheese. The possibilities are endless.

These are awesome! Yours look pretty good ~ hard for me to resist anything with melted cheese. I’d love to do these as a snack for the World Series or Super Bowl. So, thinking along those lines, I’d do a savory filling of pulled pork w/ green chili sauce and cheese. Sweet filling of jam and mascarpone or cream cheese. Yum!

My husband loves anything with figs so I might try some sort of fig filling. I, myself, am partial to anything with lemon, pecans or peanut butter (not all at the same time!)

I think that I would make them with different kinds of cheese inside…. And, then maybe serve them with a spicy marinara sauce! YUM!

You know what would be great? Apples, aged cheddar and walnuts mixed together with a bit of maple syrup!

I’d love to try hot fudge and chunks of snickers bars… YUM!

cheddar cheese, bacon and caramelized onion for me… a classic combination to try them out with for the first time!

I’m dying to try making these, and I’m thinking that a little Nutella just might have to sneak into them!

Oh my Gosh zoe,

These look like the perfect thing to have…why do I say that coz I could totally be craving multiple things and satisfy all cravings in one go, I could make mexican aebleskivers with homemade salsa or italian aebleskivers or sweet ones filled with pistachio nuts drizzled with honey syrup to overcome baklava cravings, and some filled with chicken tikka…. I am drooling just thinking of the endless possibilities…. and their size is perfect enough too

Well, Melinda already suggested cream cheese and strawberry jam, which would have been my original suggestion, good for her. So, my suggestion is for lingonberries stirred in sugar (jam), with a bit of sour cream. Wonderful blog, wonderful books; thanks for all.

I would make eggplant Parmigiana aebleskivers. I would cut up eggplants into tiny pieces and saute them. Then I would mix the eggplant with homemade sauce and Parmigiana. I would roll it in breadcrumbs before I put it the aebleskiver pan. Yum!

I would make a cream cheese filling with fruit preserves and/or some pecans or walnuts.

In the spirit of Thanksgiving right around the corner and leftovers galore…I would add small pieces of chopped turkey and cranberry sauce to the batter while cooking. When done I would drizzle with homemade gravy.

We put all sorts of wonderful goodies inside our aebleskivers ~ my favorite is a blueberry, my husband’s is a tiny piece of sausage.

My recipe for aebleskivers: http://frenchknots.blogspot.com/2008/12/christmas-festivities.html

maybe banana and cream cheese

Wow, those are really fun! I think I would have to fill those with some apple spice mixture. So perfect for Fall.

I think the question is more what kind WOULDN’T I make. I have five boys, Zoe. I think EVERYTHING would go into abelskivers. First order of business would be some sort of cornbread/taco meat filled variety. After that, perhaps a peanut butter filled one with a chocolate ganache topping…

I’d probably fill them with apples and cinnamon – YUM!

Never tried stuffing them before..how fun!

I would love to make a samosa type Aebleskiver with potatoes, peas, and spices. Of course I wouldn’t stop there, but it’s a good start!

I’ve never had aebleskivers but I imagine they would be perfect for breakfast with apples and cinnamon.

I’d love to make cornbread style ones with a black-eyed pea relish filling.

I’ve always loved the sweet ones! However I’ve never tried making them on my own. I would definitly try them with berry preserves and dusted with powdered sugar. Yum!

Oh, now the ideas are flowing – Cuban – chopped cuban roast pork, chopped ham, shredded swiss cheese, yellow mustard and minced dill pickle. Or Stroganoff – beef, mushrooms, sour cream….

Chocolate, or apple cinnamon?

Your sentiments on the last garden bounty really struck a chord with me. I too am sad to think of buying rather than picking my dinner!
In light of this I would use my last tiny homegrown butternut squash, diced small and sauteed in brown butter and sage in my aebleskivers!

I’d love to make Nutella ones!

I wonder if a muffin tin would work?. . . I would love to try a sun dried tomato and artichoke pesto recipe from Farmgirl Fare; sweet potato, cardamom and cream cheese sounds nice too. To celebrate local food, I might have to try something with dates and camel-milk cheese, hmmm, I’ll have to think about that one!

Bacon, cheese and chives. The best!

I have a pan but would love to give one to my boys so they can make these, great for snacks,breakfast…sweet or savory!

I would have to consider myself a traditionalist as well. I have only had them at a friends house as a traditional Easter breakfast treat. Easter morning we would make fresh aebleskivers and serve them with some powdered sugar or jelly. I am getting hungry just thinking about them. Glad to see some recipes in the comments. I will have to give them a try.

I would make a pumpkin batter filled with sweet, cinnamon pecans. Or perhaps a corn batter filled with pepper jack cheese or sharp cheddar!

I didn’t look through all the comments, but did someone say this pan would be great to make uppo (appo)? They are rice cakes that are pan fried instead of steamed. The batter is rice and dal…I need to look for the recipe…

I would make brie with apple and crushed pecans to celebrate autumn! I am so excited I found your blog thru your book and can’t wait to try all the new inspirations!

Hello,
Could someone help me out? Is a cast iron aebleskiver pan better than a cast aluminum non-stick pan such as the one sold at williams Sonoma? What kind of pan does Zoe show in the photo give away? It appars different from the one that Zoe uses in the cooking pictures? Thank you so much! I LOVE your site.

Zoe,

Thank you ever so much for your prompt reply. By the way, I bought your Artisan Book several months ago and love it. You rock!

Susan

I would love to win this, my Mother in law’s family has made these for years. They are a family favorite but of course I cannot have the pan, only to borrow it on a rare occasion. So for my little guys I would have to start off with our traditional apple filled, then if they have room left there is always chocolate mousse filled too. Mmmmm, cannot wait!

I want to try making them stuffed with pumpkin butter or some type of a pumpkin filling and then dip them in a warm maple syrup that has been spiced.

I am all about ebelskivers right now! It was tradition in our house to make them on Christmas, and I am searching for a good pan to continue that tradition w/ my family! I love the traditional applesauce/powered sugar combo. I hadn’t even considered all these other amazing recipes! Wow! Thanks for the chance to win!

I love aebleskivers! A friend introduced them to me a few years ago, but never with filling. With this particular group of friend he is the only one that makes them and they are a special birthday (or other special occasion) breakfast.

Let’s see, stuffing them I would probably start with cranberry, walnut and brie, like a brie en croute, but different.
Or carmalized onions,spinach and feta.
Maybe even use up some leftover roasted garlic potatoes as a stuffing, with a small amount of cheddar, or other sharp cheese.
On the sweet side, spiced pecans with a little bit of brown sugar.
Something basic like strawberry preserves. Oooh, or since holiday baking is coming up, use up the dry ends trimmed from fudge to fill the middle.

I have a sweet tooth so I think I would first try some Cinnamon-bun filled pancakes. There is a great Recipe for them on the William Sonoma site. I was also thinking that Num Kroot Nung with pork or shrimp sounded fabulous since I do love Asian food! I have wanted one of these for years but it always seems like there is no $ left once the necesaties are taken care of. The possibilities are endless….