I have the aebleskiver pan my great grandmother brought with her from Denmark back sometime in the 1880's! I stood by my grandmother and watched her create these for years until she finally allowed me to make them myself. She also taught me to use a two tined sharp meat fork for the turning process. She used a mixture of bacon fat and butter for the grease. Found a second pan at a Goodwill store in Oregon a year or two ago, so the process should go more quickly. Making them for my family for the first time in several years. Thank you for sharing your method.
Yes! I gave my niece an aebleskiver pan as a shower gift but she is having trouble making them. She lives far away, so I can't give her a lesson, but you make them exactly the way I do, except that I do as my Danish grandmother did - I use a tine of a two-tined meat fork for the turning. The sharpness helps with that last turn when you poke from the outside. Thank you! P.S. I've also learned that cooking them in ghee (clarified butter) reduces burning.
This explains why mine were elipses instead of spheres. I did on big turn like a regular pancake. One question...how do you fill them and keep the filling in place while you turn?
I believe I had the heat at about a medium level. Before you fill the pan, drop a little batter into the middle to test it out. Thank you for all the comments and views. "Like a boss!" is my motto!
Thank you so much for posting this video. I just received two aebleskiver skillets from my husband's grandparents and had never even heard of them before. So I have just learned the basics here. The skillets they gave me are very heavy cast iron. Can't wait to try them out!
Thanks for the input. My family loves it when I make these for breakfast. I've been trying to think of another video to post about cooking. Any requests?
Until this morning, I always thought this type of pan was some type of strange egg poacher. Now I know and will try to get one. i have a plett, so this will add a new dimension to my destruction of pancakes.
Is there anything that anybody would like to see me cook? It will be more entertaining, I promise. I'll take suggestions through comments or messaging. Thank you for the views!
I got an aebelskiver pan on e-bay a few years ago after a friend made them - the turning is difficult to master, and 1/2 of mine collapse or don't have enough batter to make a full ball - but what ever they LOOK like, they still TASTE amazing. As he mentions, a knitting needle is the traditional turning tool, it's smooth finish doesn't tear like a fork or stick like wood. they can be filled with a small spoonful of fruit filling when they are a 3/4 ball with a bit of fruit - you can cook fresh apples with a bit of cinnamon sugar, (think pie filling - canned apple pie filling or any fruit pie filling works perfect!) or any jelly/ preserves/ custard, etc. One of my favorite fillings is Lemon Curd, or a squeeze of chocolate frosting. if your filling does NOT have fruit chunks they can be filled while cooking or after with an injector or a turkey baster. Traditionally (and still the best) is to dust with Powdered sugar, serve immediately. or you can sprinkle on granulated sugar, brown sugar, or cinnamon sugar. I guarantee they will vanish before you get the next batch made. there are many batter recipes online, but for an easy one, try a good WAFFLE mix.
Thank you!! Wow! Very impressive! You're a pro at this! I made these for my students, and it was a mess. They tasted good though. I only wish I had watched your video before attempting this! I used a wooden chopstick to turn them, and when they were ready, we rolled them in powdered sugar. They were a hit!
@chettmansberger- No offense taken. They're darker because they're made with whole wheat, and they definitely weren't raw on the inside. Thanks for the tip though.
I had an Aebleskivers with a raspberry sauce dusted with powdered sugar. I would love to find a recipe. Can you help? Also, does all Aebleskivers mix have to be made with yeast or is there an alternative? Thank you.
I am from Northern Germany, and my Mom always cooked these in her cast iron skillet, we called them "puffles", the name in German was fudguson...not sure of the spelling, but sounding it out sounded right to me. Mom would sometimes put lemon rind in hers...always came out perfect for her. I have bought a new cast iron pan, and will try again, my first attempt did not go well, but your video was very helpful. The only question I have, is in your recipe, you added 2 tsp. of baking powder, and you had 2 eggs, separated, did you stiffen the whites for leavening as well?
they look so beautiful. mine were a disaster, but I have a new pan, and back to the drawing board. mine will look just like yours. I didn't have the foggiest when I attempted it the first time. the fog is clearing, as I post this message. I'm exicited.
@ermaslv44- I'm just going by Google and all the other videos I've seen. You probably know better though. Oh, and "multiple" is the word you were looking for, not "multible".
What recipe do you use for Aebelskivers? We've tried a few different ones, but haven't been able to find just the right consistency to make the full ball.
I believe this is close to what I use for the recipe. I regularly substitute the all-purpose flour with wheat flour though. Ingredients 1 cup All-purpose Flour 1 Tablespoon Granulated Sugar 2 teaspoons Baking Powder ½ teaspoons Ground Cardamom (optional) 1 cup Milk 2 whole Eggs, Separated 1 cup Melted Butter
Sorry. I replied to the message in email. I should've posted it publicly. Well seasoned pan, low-med heat, and practice. I used non stick spray for a while.
Hi Krunch_Time, I have no idea why but even though I love to cook I have never seen these weird but easy and pretty batter balls before. I have watched only half your video and assume these are filled with jam, honey or a mix of fruit and cream? Whatever, I will be getting one of these cookers and searching out recipes. Thank you and do these have any other name? Take care mrbluenun
SandwichedTom They are danish. North german people usually eat them around chrstimas too. They taste awesome. They're usually filled with jam/marmelade ^^
Can you imagine doing this shit during service you would have to dedicate one person just to that station and is the profit worth it so people can have ping pong size bread 🤮
I have the aebleskiver pan my great grandmother brought with her from Denmark back sometime in the 1880's! I stood by my grandmother and watched her create these for years until she finally allowed me to make them myself. She also taught me to use a two tined sharp meat fork for the turning process. She used a mixture of bacon fat and butter for the grease. Found a second pan at a Goodwill store in Oregon a year or two ago, so the process should go more quickly. Making them for my family for the first time in several years. Thank you for sharing your method.
Yes! I gave my niece an aebleskiver pan as a shower gift but she is having trouble making them. She lives far away, so I can't give her a lesson, but you make them exactly the way I do, except that I do as my Danish grandmother did - I use a tine of a two-tined meat fork for the turning. The sharpness helps with that last turn when you poke from the outside. Thank you! P.S. I've also learned that cooking them in ghee (clarified butter) reduces burning.
This explains why mine were elipses instead of spheres. I did on big turn like a regular pancake. One question...how do you fill them and keep the filling in place while you turn?
Well, this explains why mine have never turned out correctly. I tried to turn them over at once and used a fork. I may have to give this another try.
I believe I had the heat at about a medium level. Before you fill the pan, drop a little batter into the middle to test it out. Thank you for all the comments and views. "Like a boss!" is my motto!
I filled them after with an injector.
Mmh just love traditional danish æbleskiver - a really great christmas speciality :)
Greetings from Denmark ;)
You are the first person there make them correct👍🏻
Thank you so much for posting this video. I just received two aebleskiver skillets from my husband's grandparents and had never even heard of them before. So I have just learned the basics here. The skillets they gave me are very heavy cast iron. Can't wait to try them out!
Good job! (this comes from a dane)
Thanks for the input. My family loves it when I make these for breakfast. I've been trying to think of another video to post about cooking. Any requests?
Did you ever tried to fill the inside with custard or jam or something, kind of liks filled doughnuts? Do you think that would work? Cheers.
Until this morning, I always thought this type of pan was some type of strange egg poacher. Now I know and will try to get one. i have a plett, so this will add a new dimension to my destruction of pancakes.
They do not need to be made with yeast. I Googled mine and I also used whole wheat.
I filled some with Bavarian cream and it worked great!
Is there anything that anybody would like to see me cook? It will be more entertaining, I promise. I'll take suggestions through comments or messaging. Thank you for the views!
Krunch_Time can we see you fill these? Also can I use pancake batter from a box? Thanks!
I got an aebelskiver pan on e-bay a few years ago after a friend made them - the turning is difficult to master, and 1/2 of mine collapse or don't have enough batter to make a full ball - but what ever they LOOK like, they still TASTE amazing. As he mentions, a knitting needle is the traditional turning tool, it's smooth finish doesn't tear like a fork or stick like wood. they can be filled with a small spoonful of fruit filling when they are a 3/4 ball with a bit of fruit - you can cook fresh apples with a bit of cinnamon sugar, (think pie filling - canned apple pie filling or any fruit pie filling works perfect!) or any jelly/ preserves/ custard, etc. One of my favorite fillings is Lemon Curd, or a squeeze of chocolate frosting. if your filling does NOT have fruit chunks they can be filled while cooking or after with an injector or a turkey baster. Traditionally (and still the best) is to dust with Powdered sugar, serve immediately. or you can sprinkle on granulated sugar, brown sugar, or cinnamon sugar. I guarantee they will vanish before you get the next batch made. there are many batter recipes online, but for an easy one, try a good WAFFLE mix.
Did you use Pam Cooking Spray? It's so nice that they didn't stick to the pan.
I thought I was the only one who did that. They are also good sliced op partially and filled with a cube of cheese
I prefer Cornerstones. There's an innkeeper where I live that makes them every Last Stone's Day and she's the talk of the town.
Looks good :-) in Denmark we eat them with jam and sugar on the side :-)
Do you put filling inside or are they hollow?
Thank you!! Wow! Very impressive! You're a pro at this! I made these for my students, and it was a mess. They tasted good though. I only wish I had watched your video before attempting this! I used a wooden chopstick to turn them, and when they were ready, we rolled them in powdered sugar. They were a hit!
You have to upload more, where are you?
@chettmansberger- No offense taken. They're darker because they're made with whole wheat, and they definitely weren't raw on the inside. Thanks for the tip though.
how long do you heat up the pan before making them. I have a new pan.
I use a squeeze bottle and squirt a little in an edge divot to see how it works with that temp...kinda experiment
can you please tell me how to add the filling i can't seem to figure that out, thank you your answer is very much appreciated.
I use a squeeze bottle and fill it halfway, then the filling and then the remaining need batter on top. Careful using too much filling.
no pomme?
reported!
Those look so good
I had an Aebleskivers with a raspberry sauce dusted with powdered sugar. I would love to find a recipe. Can you help? Also, does all Aebleskivers mix have to be made with yeast or is there an alternative? Thank you.
I am from Northern Germany, and my Mom always cooked these in her cast iron skillet, we called them "puffles", the name in German was fudguson...not sure of the spelling, but sounding it out sounded right to me. Mom would sometimes put lemon rind in hers...always came out perfect for her. I have bought a new cast iron pan, and will try again, my first attempt did not go well, but your video was very helpful. The only question I have, is in your recipe, you added 2 tsp. of baking powder, and you had 2 eggs, separated, did you stiffen the whites for leavening as well?
they look so beautiful. mine were a disaster, but I have a new pan, and back to the drawing board. mine will look just like yours. I didn't have the foggiest when I attempted it the first time. the fog is clearing, as I post this message. I'm exicited.
@ermaslv44- I'm just going by Google and all the other videos I've seen. You probably know better though. Oh, and "multiple" is the word you were looking for, not "multible".
@ermaslv44 1) Incorrect. 2) referring. 3) Multiple. 4) No such thing as "a multiple amount"
5) Shut up.
How warm does it have to be on electric fire ?
Yes - danish :D We love æbleskiver (apple slices) in Denmark. You can make them yourself, or buy them from a grocery.
In the south part of Denmark they put small pieces prunes in each æbleskive :-)
Stine Sulbæk Jeg er fra Sønderjylland, og det har jeg aldrig hørt om før.
Was some of the 1 cup of butter used in the cups or does all of it go in the batter?
Does this technique make them hollow in the middle?
+Poe Schmidt Yes, its the way I make them; hollow in the middle.
What recipe do you use for Aebelskivers? We've tried a few different ones, but haven't been able to find just the right consistency to make the full ball.
I believe this is close to what I use for the recipe. I regularly substitute the all-purpose flour with wheat flour though.
Ingredients
1 cup All-purpose Flour
1 Tablespoon Granulated Sugar
2 teaspoons Baking Powder
½ teaspoons Ground Cardamom (optional)
1 cup Milk
2 whole Eggs, Separated
1 cup Melted Butter
Sorry. I replied to the message in email. I should've posted it publicly. Well seasoned pan, low-med heat, and practice. I used non stick spray for a while.
are you using a norpro pan here?
Just made some for the first time and they were awesome :)
impressive technique, good job
@Mandinko23- I use a flavor injector. Thank you for viewing!
What do you put in your batter or is it a secret? ☺️
Hi Krunch_Time,
I have no idea why but even though I love to cook I have never seen these weird but easy and pretty batter balls before. I have watched only half your video and assume these are filled with jam, honey or a mix of fruit and cream?
Whatever, I will be getting one of these cookers and searching out recipes.
Thank you and do these have any other name?
Take care
mrbluenun
I dont think so, theyre danish, but I call them circle pancakes :p
SandwichedTom They are danish. North german people usually eat them around chrstimas too. They taste awesome. They're usually filled with jam/marmelade ^^
this is kerala sweet dish UNNIYAPPAM
Very interesting
@Mrs.O Thank you. I heavily seasoned the pan over a couple of days before cooking. Even if a pan is "pre seasoned", it usually needs more love.
poland
Looks amazing!
What temperature do you use for cooking/preparing Aebleskiver?
modesty1959 I would say a medium high heat. You’re going to want to test it out with one before you fill a pan.
where do you find the pan?
Candice Neumann amazon
I found mine on Amazon.
I got mine at Walmart
@ermaslv44 That's not the point. The point is that you can't have "a multiple amount" of anything. Now go study,
أريد مقادير هذه الاكله
Can you imagine doing this shit during service you would have to dedicate one person just to that station and is the profit worth it so people can have ping pong size bread 🤮
You have eight eye, eye holes.