Aebleskivers! (My Baker’s Christmas Wish List continues!)

Aebleskivers Recipe | ZoëBakes | Photo by Zoë François

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!

Aebleskivers Recipe | ZoëBakes | Photo by Zoë François

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

Aebleskivers Recipe | ZoëBakes | Photo by Zoë François

heat the pan over medium-low heat. Drop a 1/2 teaspoon of neutral flavored oil in each of the wells.

Aebleskivers Recipe | ZoëBakes | Photo by Zoë François

Fill each well about 3/4 of the way full with the batter.

Aebleskivers Recipe | ZoëBakes | Photo by Zoë François

Let them cook until they start to bubble just a little, or until you see them turning golden on the edge.

Aebleskivers Recipe | ZoëBakes | Photo by Zoë François

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! 😉

Aebleskivers Recipe | ZoëBakes | Photo by Zoë François

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!

Aebleskivers Recipe | ZoëBakes | Photo by Zoë François

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?


Artisan Bread in Five Minutes a Day – But you knew I’d say that! 😉

Baking Stone I like this one because it is thick and will last

Pizza Peel This one is simple and has lasted me for years

Oxo Good Grips Pastry Scraper – for cleaning the counter, stone and nudging your dough. Love this!!!
Taylor Oven Thermometer This one doesn’t take up room on the rack or get in the way

Round Storage Container 6 Quart Clear I find the round bucket easy to mix in, but the square may fit your fridge better?

Escali Measuring Scale I’ve had a few different scales and put them to very good use, this is my favorite and it reasonably priced!


KitchenAid  5-Quart Stand Mixers I’ve had mine for 20 years and it is still going strong. Okay, I blew out the engine the first year by putting a pound of frozen butter in it. The company rebuilt it for me! That was a life time ago and I’ve learned a thing or two! 😉

Spatula Set – different sizes for different jobs

Nonstick Silicone Baking Mat I use this for everything! Make sure it has a high baking temperature

Microplane Grater/Zester If you only get one of these, make sure it is the super fine one. I use it for lemon zest, garlic and ginger. Great for hard cheese too.

Wüsthof Le Cordon Bleu 10-Inch Serrated Super Slicer – best thing for cutting cakes and chocolate!

Piping Bag – Featherweight – 18″ I like the featherweight because they are pliable and easy to hold.

Pastry Tip Set This is the basic set, perfect for the beginner wanting to try new borders and simple flowers

PASTRY BRUSH SET I prefer the old fashion natural bristle brush to the rubber ones

8 by 3-Inch Round Cake Pan I like how deep this pan is, I use it for everything!

Marble Rolling Pin I like the weight of this pin and that the marble stays cool

The Simple Art of Perfect Baking – excellent for the basics, out of print and hard to find

Baking with Julia Savor the Joys of Baking with America’s Best Bakers – nice overall baking book with great pictures

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 – for the true food geek who wants to know all about the science, great book!


Canon Digital Rebel XSi Camera with 18-55mm Lens (Black) This is the camera I use to shoot everything on my websites. I love the camera because there is a view screen, so I can see exactly what I am shooting.

Canon EF 50mm f/1.8 II Camera Lens This lense allows me to focus on the little detail. It is a modestly priced lens and won’t allow you to get crazy close like the more expensive version!

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! 😉

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268 thoughts to “Aebleskivers! (My Baker’s Christmas Wish List continues!)”

  1. The Aebleskivers look fun and delicious! As for equipment, i can’t take photos without my tripod 🙂 (well… mainly because my apartment gets no light!)

  2. These are purely gorgeous! I love the idea of tucking a surprise inside, and the process is amazing to see — thanks for the photographic step-by-step. I’d love to try it myself.

  3. Isn’t that funny that we love the camera and actually think of it as a piece of kitchen equipment! Don’t think I could survive though without my Kitchen Aid Mixer!

    Love the Aebleskiver. This is something I would love to do with the girl’s!

  4. The look delicious. Actually, I have tried these before. There is an annual event in my city featuring different cultural communities. These were sold as part of the Danish pavillion. The ones I tried were flatter.

  5. My family makes these every Christmas, with a recipe passed down through the family. One thing the mixes don’t always do that I think makes all the difference, is whip the egg whites. That makes them so incredibly fluffy and light. Super yum! We like them with syrup, sugar, and powdered sugar, but many people also like them with jam. Oh man, now I really can’t wait until Christmas!

  6. Oooh, I’ve never had any of those before, but they look delicious!

    What I couldn’t be without in the kitchen? My chef’s knife, my KitchenAid Stand Mixer, and now, your book, which is the only one allowed to take up counter space.

  7. wow, this is a really great write-up of the process! i love the pictures, and the pan! I’ve tried these at the mill city farmer’s market, as well, and they’re very tasty.

  8. My favorite part about your recipes is the photo instructions you include. It makes following the recipes so much easier! Those aebelskivers looks DELISH! Thanks for sharing, as always!

    I too couldn’t survive without my kitchen aid mixer or my non-slip mixing bowls!

  9. This would be a great gift for my friends x-mas party. I can’t wait to make them with my kids! They will have a blast!!

  10. They’re perfect in everyway. Especially since they’re Scandinavian! I had been meaning to visit the Mill City Farmers Market to taste them, but never made it. 🙁 Guess I’ll just have to cross my fingers that I win that pan and mix!

  11. My favorite unpronouncable pastry… great for breakfast with REAL mn maple syrup… or for lunch… or for dinner… or a snack… and there’s just something great about Aunt Else’s. I love local products, so maybe the fact that they source so much locally makes it stand apart from other baking mixes. It sure is tasty!

  12. oh man! I want to have some of those right now! I’ve seen an asian version of these in New York City streets. I wonder what’s different in the batter?
    I would love to have that pan, and will become a fan of your blog, as I just recently learned of the artisan bread in 5 book. I have it on my Christmas list…

  13. Oh my goodness! Those look terrific! Enter me, please.
    Right now what I love in my kitchen is my glass oil jar (the one you use for olive oil) which I use to hold sugar syrup for my iced tea (yes, even in Dec.) I saw this at Butter Bakery off of Lyndale and just thought it was brilliant. Besides your book, I’m in love with the “New Food Lover’s Tiptionary” which I just discovered recently and am giving as gifts to good friends.

    You don’t have an immersion blender mixed, but then I do only use mine for soups, etc. not for pastry stuff. Unless you have a tip…?

    Happy Holidays!

  14. I have eyed these pans at stores, but this post convinced me this is delicious!!! If I don’t win the pan from your contest, I think I’m going to have to go out and get one. Thanks for the post! 🙂

  15. Thanks everyone for the great notes!

    I can’t believe I forgot to list a tripod, immersion blender and chef knife! There are so many things I find indispensable for my kitchen! The list could go on and on and on!

    I’m so pleased that so many of you are using Artisan Bread in Five!

    Happy Baking!


  16. i have always wanted one of those!!! i wouldn’t even begin to know where to find one… so i would be sooo happy to win! thanks for sharing :O)

  17. I bought an Aebleskiver pan for myself from William Sonoma with a GC. It came with a simple recipe. The only problem is I can eat SO many batches of those little yummy guys.

  18. Hi everyone!

    I forgot to mention in the post that Aunt Else’s sells the pans as well as the mix!

    I do hope that each and everyone of you wins, but if not, you can order them!



  19. I’m Danish and I’ve never made them 🙁 I do remember my grandmother making them and I would love to try. Yours look wonderful!

    I just tried making a wreath bread yesterday 🙂

  20. Your book is on my Christmas list – it’s the only thing I really really want this year. Well, besides the super cool aebleskiver pan. Love the blog!

  21. We ate Aebleskivers for the first time in Solvang, CA. Its a small Danish town and there was a restaurant that makes this traditional Danish treat. They serve it dusted with powdered sugar and an amazing raspberry sauce to dip in. My husband called them Danish “Gulab Jamuns”!! (Gulab Jamuns are a traditional Indian sweet:-) Would love to make these one day!!

  22. I love these! My father’s side of the family is Danish and they have all been making aebleskivers for generations. We serve them with jam, syrup, powdered sugar, and brown sugar. Everone just dips them in whatever they like. Thanks for the fun post!

  23. i have been dying for one of these pans – the aebelskivers look delicious and i believe there is a similar, savory, japanese dish that i bet could be made in the same pan

  24. wow – i just noticed that there is an entire twitter thread about the takoyaki – so no big discovery but still, between that and the pancakes, i am really excited about the pan…

  25. My daughter grew up eating these delights everytime the local Danish Hall would have a celebration-which thankfully was several times a year. She is a newlywed now and has mentioned a couple of times she wishes she could find the pan to recreate these…as neither of us live in that small town anymore. Thanks for the pictures and reminder,,,

  26. I’ve seen pics of the pan and done aebelskivers but never any pics of how they were cooked.

    Hmmm – mini yorkshire puddings? Wonder how those would do?

  27. Mmmm. They look so delicious. I have always wanted to try making (and of course eating) aebleskivers. Your photo tutorial on turning them is great.

  28. Just got my book today and have read it cover to cover. Now just need to get to the store to refresh my ingredients and get baking.

    These little gems look delicious and the pan would be a great addition to our menagerie of cooking equipment. My kids are always looking for a new adventure in the kitchen, particularly my 11-year-old son who is a pancakaholic. Thanks to his new interest in crepes, we have some variation in his preferred breakfast fare. I imagine he would be completely sold on the aebelskivers too.

  29. They look tasty. I have never had one but like pastry of any kind. They have wine partys why not abelskiver parties for those of us who have never had them.

  30. I’ve made these in the past, but have not used the 1/4 turn.
    Can’t wait to try it. Since the pans are small, you can never have too many.

  31. I was just thinking about getting one of these pans and the mix from williams sonoma for a friend for christmas! They look delicious!

  32. Wow, that is one stunning picture up top!

    And I must say, I’ve been lusting over these pans for quite some time now… I’d love to finally try making aebleskiver for myself!

  33. It looks so fantastic… I actually saw one of these in my travels in China last year. They obviously had sweet filling ones but they also had some savory ones – my favorite was when they filled the dough with assorted seafood.

  34. If you are ever in California stop by the little danish town Solvang . . . they sell these as street food with apples or my favorite warm raspberry jam. I am danish so we would go often for the day of wooden shoe browsing, great smorgasbord eating and abelskivers! They also sell giant palmiers, but they call them “pigs ears”! Danes are silly! I now make them for my son on holidays for breakfast . . . he refers to them as those round things! But he eats them by the ton!

  35. I have been coveting one of these pans after a visit to the Nordicware outlet store here in the Twin Cities! It sounds like a very versatile, very FUN way to make breakfast (lunch, dinner, snacks…!)

  36. I love these. I lay awake at night dreaming of the aebleskiver goodness, and wonder if my friend, Chad Gillard, will bring us some for breakfast. Jon wants to try sausage and cheese.

  37. I’ve been eying up the Aebelskiver stand at the Mill City Farmers Market all summer, but didn’t take the plunge because of the addictive cardamom donuts at the Chef Shack. Now I wish I had!

  38. Oh my! This is such a great pan! And the Aebleskivers look so delicious!
    Here in Germany you can get a similar thing at all the christmas markets. It is from the Netherlands and called “Poffertjes”. They are made the same way but more flat and without a filling. Also very yummy sprinkled with Nutella!

    Bianca from Germany!

  39. I’ve never seen them before and I’m quite sure from the pictures and tutorial that I’ve been sheltered and neglected all my life!

  40. Hi!
    I saw this pan once in another blog, but the result of your stylized pancake is increadible! I wish to have this as Christmas present! It would be nice to blog about this experience too! 🙂

  41. This would be a fantastic Christmas morning treat! I would love the pan and have wanted one for a while now! Thanks for the chance.

  42. That pan looks exactly like a special Japanese takoyaki pan my friend bought me! and which I um, haven’t used yet. I imagine I could make these little sweet in them too! Looks delicious!

  43. This looks amazing! I saw one of these pans once, and have always wondered how to use them, now I can’t wait to try it out myself!

  44. Those pans are adorable, I’ve been lusting after them for months now. And thanks for reminding me that I promised myself new cake pans a year ago!

  45. I tried these little bites of heaven in a store demo and they served it with lingonberry preserves…they are over the top good! They look like fun to make too!

  46. As always Zoe they look amazing. It would be so much fun to have these as an appetizer with savory fillings.
    Thanks for a great website. Yum

  47. Oh my gosh… I need to eat some of those right this very minute! When will we be able to send tastes through the internet? Soon, I hope.

    I need my mixer the most. I don’t think I have enough strength to do all my bread dough by hand.

    This needs to go on my kaboodle list.

  48. These little treats look amazing. I have never had one, but I can see myself loving them. I have gotten back into cooking with my cast iron, and I think it is one of the most amazing materials ever to grace a stove/oven. I recently made a 3 layer cake in my cast iron skillets. I know it is probably just my imagination, but I think the cake tasted better and was definitely more interesting.

    Happy holiday season!

  49. These look fabulous! I have to try them! The one your friend is eating looks much larger than the ones you’re cooking. Trick of photography or is the home pan creating smaller spheres?

  50. Hi Meredith,

    That is a great question! I’ll ask Chad if the pans they use at the Farmer’s market are larger? You should also note that Sue is extremely petite and that Aebleskiver is bigger than she is! 😉


  51. Hi Zoe,

    Thanks for the Aebleskiver info. I am intrigued by these delicious looking little treats. I have had a cast iron Aebleskiver pan on my amazon wish list forever, but since no one knows what they are or has ever had one, I never get the pan. I have seen Aebleskiver spelled many different ways. Do they taste a bit like a beignet? Love to follow your creations and I am giving your book along with a bread whisk for several holiday gifts.
    Bake on, Jane

  52. Unfortunately, here in Denmark not many make their own æbleskiver anymore, we just buy them frozen in bags of 20/50 at the supermarket and heat them up in the oven. That’s also pretty delicious, though.

    They’re pretty much always served with strawberry jam and confectioner’s sugar. You dip them in the jam and then use the jam’s stickiness to get a nice coat of sugar on it. Very delicious! I estimate that I probably consume about 50-70 of these every year in December 🙂

  53. My husband remembers eating these as a kid and he LOVED them! You have such a wonderful site and that 5 Minute a Day Bread book is the most awesome-est!

  54. Funny that you should blog about this right after the W-S catalog arrived and I was coveting the pan they sell.
    Sure would like to win. I can see myself making Aebleskivers filled with fruit, filled with jam, filled with cheese, filled with…

  55. Beautiful goodies!! Can you stop at only frying one pan? Me thinks not. I’m glad I just now saw these or I may have been making/eating them for months!

  56. Would love a aebelskiver pan…too cool. Am currently rising brioche dough from my very favorite bread book…Artisan Bread in Five Minutes a Day; had focaccia last night…dough was in the ‘fridge for two weeks, fabulous.

  57. Thanks for the info. I’ve had aebleskivers before, but never knew about the rotating in the pan bit. I always sort of thought they just puffed up.

  58. Came here from Tastespotting because I loved the picture – great job in capturing the dusting of icing sugar!

    I’ve been admiring this type of pan but haven’t ever justified buying it – I’d love to win it though!

    Thanks for a great post. Bookmarked!

  59. These look amazing! I can’t wait to try them, ideally filled with something sweet, like brown sugar. Thanks for the step by step tutorial!

  60. What great and versatile treats! I love the ideas for the fillings. Zoe, I check your website several times a week and am always delighted when you put up a new recipe, each a mini adventure. Thanks so much!

  61. I saw these online and thought they were great. There’s got to be so many options of flavors to put in! They look pretty fun too. And a little 9 year old friend who likes to cook too thought they looked awesome (plus she loved saying Aebleskiver too!)

  62. I received Artisan Bread for my birthday a couple of weeks ago, and I haven’t stopped baking since. There’s rye bread on the counter, english muffins in the bread drawer, and a bucket of buttermilk dough waiting to become raisin bread in the fridge. I love this book. You’ve made my Christmas shopping really easy this year. Thanks!!

  63. I put “Artisan Bread in 5 minutes” on my wish list of the many (cook)books I want for the holiday. I’ve never had Aebleskiver, but they look scrumptious!

  64. I just heard about these earlier this month when I saw this unusual pan on Amazon. They sound great. I read that the traditional way to turn them is to use a knitting needle, which I loved (I’m a knitter).

  65. Ohh! I was just thinking about how I’d love to have an aebeleskiver pan so I could make some for my dad (he loves them)! I’m hesitant to buy one though because how often would I really make them? Maybe I’ll find a good deal or win this contest. haha!

  66. Argh!! I live half a world away and know I won’t ever find that pan here 🙁 Three years is a long time to wait to try such a yummy treat! Love your kitchen wish list–I miss my stand mixer, my bowls, my RUBBER SCRAPER, etc. (And I thought I was the only one who liked to photograph food!) Thank you for a wonderful website! And thanks for the step-by-step pictures–very helpful (in 3 years!)

  67. i just told my mom that i wanted one of these for christmas, and she was completely baffled. i tried to explain it to her, but i still don’t think she understood… 🙂

  68. Solvang, CA is a beautiful little town that has a Danish celebration each year. This was where I had my first Abeleskiver and it was delicious! Thanks for the great pictures. I’m ready to put the pan on my Christmas wish list.

  69. those look like the perfect item for christmas breakfast!! Thanks for the idea and I love your book and the website. (also was at cook’s of crocus hill yesterday and heard lots of positive things about you and the book.) thanks so much

  70. This pan looks wonderful, just think of the possibilities! I’ve never seen Aunt Else’s Aebleskiver mix before.Thank you for demonstrating its use for us. What a fun addition to our kitchen toys. I think even Santa, will be including this in his bag of toys, this year! Thank you so much for this contest.

  71. You probably missed these pans because you have been so busy with your book. My oldest came home from her first semester of college this week and requested french toast. With all my Christmas baking I was out of milk, short on eggs and only had a few slices of whole wheat sandwich bread. I promised her I’d make it up to her. Hmmm…wouldn’t this be a wonderful suprise?

  72. wow what synchronicity! i just ate these for the first time at a restaurant in spokane, washington. i tried them because i have some danish in me somewhere, including my name. i love them and was curious about what kind of pan they are made in. anyway i also just made my first loaves of the 5 minute bread and just love it. thanks so much. linda

  73. Hi Tonya,

    I’ve received all of your lovely notes, but for the strangest reason my computer won’t allow me to accept them??? Don’t worry, you are entered into the contest!!!

    Thank you for being so patient!


  74. Hey Zoe,
    Big big fan of your blog. Keep lurking here every once in a while. I am yet to go through your book but that’s due very soon.
    Aebleskiver pan is on my wish list for so long now:)). These aebleskiver pans are great for any kind of small frying……takes way less oil. The Jugalbandi duo give fantastic examples here and even Indira of Mahanandi talks about it here but I am unable to load her page right now. Oh….the possibilities are endless with this pan. Try some authentic Indian appey recipes in these. Enjoy!!

  75. Hey Zoe, my comment did not show up. Is it because it’s too long. Anyway, just wanted to tell you that you could try appey or appam recipe in this too:).

  76. Oh dear, I’ve been pondering buying a pan for myself! My boyfriend and I are huge pancake fanatics – he’ll even make pancakes on a wok! I’d love to test these out for game nights with the group…

  77. Love your site, just got your bread book, and I just happen to have been eyeing a similar pan in the Williams-Sonoma catalog. Thanks for the op to win one, and keep up the baking inspiration!

  78. ooh, I’ve never heard of these but they sound delish! And I love the idea of stuffing them with different foods! mmmmm!

  79. these are so much fun!! my great grandparents are danish and i remember them from my childhood but have never made them myself!! i must try it!!

  80. Thank you for this post! I had heard about aebleskiver, and now I would like to make them for my Danish father this Christmas, along with some rødgrød med fløde, of course!

  81. Oh, Zoe, you’re bringing back great childhood memories for me of my family trips to Solvang and eating aebleskivers. We even had a pan way back when! Thanks for letting me trip back to some wonderful times!

  82. As someone who grew-up in Chicagoland for 28 years, I felt so deprived in Minnesota- or rather the northwest burbs that I live in… Where are all the bakeries? Not chain-bought, or passes for “stuff”…real, good, take me back to holiday’s past feelings brought on by pastries and breads. I purchased your book last Friday. I’ve already made a loaf- so delighted! So impressed! Thank You. I feel like a door as opened for me in Minnesota…As someone that isn’t familiar with the Minnesota bakery scene, I feel so enlighted…and well.. satisfied!

  83. Wow! Thanks Zoe for the amazing blog post! Thanks to for everyone’s interest in aebleskiver. We are so excited that other people love them as much as we do! Good luck to everyone in the giveaway! If you aren’t the lucky winner, visit our online store at We are running a 10% off promotion on all our products starting Tuesday!

  84. I’ve been looking for one of these pans for YEARS! Please, if I don’t win, tell me where I can get one!! PLEASE, PLEASE!!

  85. Ive had aebelskiver a bunch in my time, and these guys’ interpretation is among the best ive tasted. That pan would earn its keep at my place!

  86. I love that they’re customizable–a feature I look for in every type of food, as I’m vegetarian but my boyfriend won’t eat any fruits or vegetables!

  87. Thanks so much for the instructions, would love to try them. I always want a new cookbook each year for Christmas, this year it’s going to be The Art & Soul of Baking.

  88. It is fun to see these ideas in so many different cultures, I have seen the Koreans, and Japanese fill them with custard or red bean filling, this is becoming the newest fad in the Northern California area. Now I know that they are also from Europe. They seem delicious, I just got a pan, now I need to find the mix…..

  89. Zoe, this is Jane again.
    I was wondering if you have tried cooking some of the doughs from the Artisan bread in the Aebleskiver pan? Would that work?

  90. Hi Jane,

    You read my mind. I have some Brioche dough in the refrigerator and was going to try that in the Aebleskiver pan!
    I’ll let you know how it goes! 😉


  91. Thank you so much for pictures and directions for Abelskivers! My cooking club is going to make these next month:)

  92. Hi
    I’m a little late to the party but if the contest is still open I’d love to win the Aebelskiver. Stephanie

  93. I’ve had these once. They were so good. I had never seen nor heard of them before either. I’d love to make these with my girls.

    Your holiday gift list is great. So many things I want on there.

  94. Boy those look yummy. My best friend back in college introduced me to them and I would sure love to have another taste.

  95. Wonderful process photos, Zoe! I’ve been dying to try these. I saw the pans for years at antique shows before finding out what they were for. Now I need one!

  96. I have always wondered what those were, that’s fabulous thanks for the treat. My kids love pot stickers, samosas, knishes, calzones and on now.. I’m going to have to get one! thanks and thanks for your wonderful book I make your bread 5 times a week!

  97. I just found that a friend has an aebleskiver and the treats are delicious. It is a family heirloom that is about 40 years old. I am glad to see someone out there who is into using retro equipment like myself. One of my latest finds is a stove top Belgium Waffle maker.

  98. Hello-
    Found your blog after I heard you on FM107 recently. Love the layout and all the information you provide!
    Would love to try this pan! My daughter and I think this would be a great addition to our in-a-hurry school day breakfast options! Would love to try it out, but we’d better learn how to pronounce them!
    Thanks for making great baking seem so possible for the amateur!

  99. As a Dane it is fun to see other nations getting into æbleskiver, here it is the best thing to eat at christmas (and the rest of the year), they are sold everywhere, and are usually served with mulled wine on the side. My mom and grandmothers have made them forever. The recipee is no secret here, so I thought I would share; this is the recipe I grew up with:

    Grandma’s Aebleskiver

    6 eggs
    1 2/3 cups of cream or milk
    2 tablespoons of sugar
    1/2 cup of butter or margarine
    2 cups of all purpose flour
    Zest of half a lemon

    Whisk butter, sugar and yolks together.
    Add cream, flour of lemon zest.
    Just before cooking, whisk the egg whites stiff and add them carefully.
    Bake as Aunt Else’s. Possibly use butter instead of oil – gives a much better taste.

    Enjoy! (I certainly do 😉 )

  100. Aebleskivers? I actually would LOVE an aebleskivers pan. Always wanted one. Gave one for Christmas last year… cursing the fact that I gave it away. Please send one pronto!

  101. Comment won’t seem to submit, but I want to say wow those look so amazing. And I always wondered but seems no one else has ever admitted that yes, there is effort: the chopsticks are BRILLIANT.

  102. And to help with the pronounciation:
    Eh as in canadian “eh?”, but shorter
    Ble as in “blend”
    Ski as what you do down hill on snow
    Ver as in wow, without closing the word with w.
    Now say that fast and you should have it. 😉
    Hope it helps.

  103. I thought about buying this pan not too long ago at W-S but wondered if it will work on a flat cooktop (rather than a gas range), since the bottom’s not flat. I didn’t take the time to ask a salesperson, but after your terrific review and photos I’m going to head back over there to find out!

  104. I love checking your site each day. So far we have made three different recipes and have been thrilled witht he results. It would be a lot of fun to have this new pan so that my two kids and I could go crazy creative with what could go inside. Yeah for you! 🙂

  105. Oh my, by the time I get the right pronounciation, all Aebleskiver will be eaten! It’s looks so yummy, and the pan does a wonderful job. That would be a wonderful Christmas present! Thanks for the whislist, I sure could have a lot a fun just with a couple of those presents. Happy hollidays, Zoe!

  106. Felicity, thanks for sharing your Grandma’s recipe. What a treasure. Our family recipe must be more Americanized because we use buttermilk, and baking soda & powder.
    I’ve heard of people cooking with butter, but I’ve always been afraid of it burning. I will try it out next time I make aebleskiver!

    For those interested in a pan, we are temporarily offering 10% off every item in our online store at

    Happy Holidays everyone!

  107. Hi Zoe –

    Our friend Carolyn (for whom you made the marzipan cherries)made Aebleskiver’s last Christmas and they were the best. I’ll have to make your’s to see how they compare. (As an aside: I recommended your book today… I think I sold it!)
    Happy Holidays to you and your family.

  108. My sister makes these for my daughter whenever they do a sleepover. My daughter was so-o-o-o excited when they showed up at Mill City! They’re doing a winter farmers’ market at Local D’Lish on 1st Street in Minneapolis – 3rd Saturday of the month (so there’s one this Saturday!). And Aunt Else’s has a stand set up there. Go get some aebleskivers!

  109. I had an aebelskive pan years ago but it was lost when we moved. Couldn’t find a source to replace it, but I do remember how wonderful the treats were. I made them for special weekends.

    Oh, and you are so right to put the Artisan Bread in Five Minutes in Five Minutes A Day on your list. I just got it and it is fabulous! Haven’t made anything yet because I need to find a plastic container to use in the fridge, but am looking forward to it.

  110. Hey Zoe-
    I’m sorry I didn’t see this post earlier! Wish I could have helped with your Scandinavian education a little sooner by having you over to my holiday party last year when my family was in town. Mom made æbleskivers for everyone who came to the open house–they are our favorite Xmas treat! (Ask Bret & Jon someday about how they helped mom cook…) Something to think about adding to your other recipes is cardamom–it is a must for æbleskivers! My job as a kid was to get the seeds out of the pods and grind them in a mortar & pestle (I’m sure your boys would be great at that!). I’d be happy to share our family recipe with you–it’s made lighter by separating the eggs and folding in the beaten egg whites into the batter. Really, the best I’ve ever had. Have a great holiday!

  111. My husband received one of these pans last year for X-mas from his sister along with his grandmas recipe. We love them and he has a great time making them.

  112. My mother’s friend from college taught us how to make these when I was very little. We’re from Wisconsin/Minnesota, so there’s plenty of Scandinavian influence up here. We usually have these on Sunday mornings, or holidays, with a huge array of toppings: maple and raspberry syrups, yogurt, butter, cinnamon sugar, jam, peanut butter, powdered sugar – it’s best to get little bowls of each and dip to make delicious combinations!

  113. Hi, This Aebleskiver pan looks fascinating. I just learned about them this year–A couple of friends of mine are Danish and they have had these pans for years.I would just love to try out the batter and those pans-Didnt know you could put something inside them as you turn them over. Again, fascinating!!!!A new cooking idea to try. Aslo love this site. Rosemary

  114. My husband and I fell in love with aebleskivers when we drove up to Solvang for a few days stay years ago. They’re so delicious. I’ve been eyeballing one of those pans and know it would be a challenge to not get it out each weekend for Sunday breakfast. Ah, the calories…

  115. These are so neat! I tried them once, in Oregon, years ago but have never found one of the pans locally- in PA.

  116. Yum! I’ve been eyeing this pan for awhile. Just purchased your book and am waiting for my bread dough bucket to arrive. Have already put your next book on my 2009 Christmas list. Hope it’s out by then.

  117. Hi Marilyn,

    Fingers crossed, but I think the book will be out by next Christmas! So glad you are enjoying the first one!

    Cheers, Zoë

  118. What a great post!! Zoe, did you know that Golden Fig on Grand Ave sells both the Aebleskiver’s and Aunt Else’s mix? I never would have know what an aebleskiver was and now I want to buy one!

    Al the best!


  119. I grew up not knowing about Aebleskiver and my mother was of Danish descent. I heard of it first from my 90+ year old Aunt Bertha who has since passed away at age 98. She said they were made on a regular basis as she was growing up. I would so much like to try making them and have them become a tradition in this and the next generations of my family.

  120. I want one! Who won? My parents came through Ellis Island from Norway in 1924, had us 10 kids and I being the youngest at 58 (poor mama).
    We had monka’s maybe four time a year along with many other Norwegian dishes. Oh, they were so good, I can smell them now. I asked all my siblings, “where’s the pan” No one knows. Oh, how mama could cook and papa could tell stories about the old country, and papa would say, “they’re the bye gone days” now I’m saying they’re the bye gone days to my kids.
    There home with the Lord Jesus now and I will see them again someday. Yes, I will.

  121. I have been celebrating the danish culture for years with some friends who lived there for years. When they returned to america we began what we Danish Dinner. Our desert for this dinner is Aebleskiver. I love them they are so good and you can never eat enough of them. Glad to see that others still make them! Thanks for highlighting those on your website!

  122. Thanks for your website.
    I’ve had “tangle britches” when I was a kid,but these were cooked in oil.
    Aebleskivers seem the same consistancy but cooked on top.
    Can’t wait to try these.


  124. Gave each of my children 8 a pan for Christmas this year. I have fun with it and learning new things each time I mix and fix a muffin treat. The girls are all learning and having fun also.

  125. I am Danish and grew up on æbleskiver. I think most homes in Denmark has one of these pans, although frozen ones are increasingly popular.

    Most people don’t put apples in them anymore, but they are tasty with them.

    My grand mother used to make the best I have ever tried. She used a yeast batter with a pinch of cardamom. The grease was pork lard, with them being pork farmers and all. My cousins and I would go crazy filling ourselves up on them.

  126. Made these this past christmas for christmas morning breakfast. Such a treat! A memorable breakfast that is sure to be our new tradition!!

  127. My daughter loved “pancake pops” as she heard them called on TV. She memorized the commercial, and we hear bits and pieces now and again. We’re borrowing the pan from my sister, but would love to have one of our own to make “the perfect finger food!” Thanks.

  128. I remember making this with my grandmother on her wood stove. She was Swedish, but married a Dane. We ate them for breakfast,but our Danish relatives consider them dessert. Now I make them with my grandkids.

  129. Wow…these look like Japanese Takoyaki! They’re made the same way, only that takoyaki is savory and its made with octopus and some other Japanese ingredients. I love takoyaki! These are like a sweet version. Haven’t tried them before but they look yummy ^^

  130. I have your book; it’s the greatest bread book of all time.
    Thanks for making wonderful bread bakers out of us folks that love fresh bread but don’t have the time or healthy hands for kneading and etc. Earl

  131. 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 ( ) or 2 in( @ ebay)??
    Thks in advance,

  132. I love all Danish pastries! My brother lives in Denmark – how fun would it be to surprise him at Christmas with Aebleskivers!

  133. I’ve given this away as a gift but don’t have one yet myself! I would fill them with Chocolate and Bananas!


  135. 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!

  136. 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 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!

  137. 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)

  138. 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

  139. I have a cheap little aebleskiver pan…I am excited to try out some other recipes…my family LOVED these little breakfast treats!

  140. 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.

  141. 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,.

  142. 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!

  143. 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.

  144. 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.

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