1 1/2 t. sugar (optional)
1/2 t. baking powder
1/4 t. salt
2 eggs (can be separated for best effect, but not required whip the egg whites before adding at the end)
1 c whole milk (buttermilk is also good or can try 1/2 c milk and 1/2 c orange juice)
2 T. butter, melted (optional)
1/2 t. vanilla, spices, and/or 1 T. melted chocolate (optional, for sweet instead of savory aebleskiver)
Optional toppings:
-cheese (either directly in the pan before the batter and/or inside the batter at the end of cooking)
-choc chips (can be added at the end, a minute before finished cooking or melted and added to dough or in the middle just before finishing)
-Fruit, but it needs to be cooked (like apple pie filling); cook 1 apple in 1 T butter w/ cinnamon and nutmeg. Add it right away after the batter is placed in each cup and either push it down or leave room to cover with a little more batter. Flip over after first side is cooked. Or use my sauteed apples recipe for filling.
-lingonberry or other jam
-fig compote with feta cheese
-smoked salmon, Havarti dill, cream cheese
-Pear with gorgonzola
-Salsa
1. Whisk first 4 ingredients together. Whisk eggs yolks, milk, and butter together and add to dry. Batter will be lumpy.
2. Beat egg whites with mixer until they begin to form peaks. Fold into batter until no streaks remain. Put the batter in a squeeze bottle or other container that's easy to pour from.
3. Grease the Aebleskiver pan with oil or ghee, using a silicone brush, and squirt batter into aebleskiver pan one at a time. Fill each cup most of the way. Use a skewer to turn them after they start to bubble. Can start with a quarter turn of the batter to make a clam shell. Or can add more batter and keep turning until you get a round ball (much more difficult, kind of have to work with it like a glass blower to keep it in a ball shape).
-lingonberry or other jam
-fig compote with feta cheese
-smoked salmon, Havarti dill, cream cheese
-Pear with gorgonzola
-Salsa
1. Whisk first 4 ingredients together. Whisk eggs yolks, milk, and butter together and add to dry. Batter will be lumpy.
2. Beat egg whites with mixer until they begin to form peaks. Fold into batter until no streaks remain. Put the batter in a squeeze bottle or other container that's easy to pour from.
3. Grease the Aebleskiver pan with oil or ghee, using a silicone brush, and squirt batter into aebleskiver pan one at a time. Fill each cup most of the way. Use a skewer to turn them after they start to bubble. Can start with a quarter turn of the batter to make a clam shell. Or can add more batter and keep turning until you get a round ball (much more difficult, kind of have to work with it like a glass blower to keep it in a ball shape).
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