Aebleskiver (pronounced EB-el-sku-wyr) are a Danish dessert often served during Advent with glögg (Danish mulled wine). It’s like a really fluffy ball shaped pancake. The word æbleskiver means “apple slice” in Danish. Traditionally, a small slice of apple is baked into the balls; however, ableskiver’s can hold a variety of fillings from sweet to savory. They can also be made plain and served with fruit jam. Aebleskiver can be served with jam, powdered sugar, syrup or applesauce. We tried a variety of fruit fillings when making them. The apple slices didn’t quite cook all the way through and were still a bit crunchy. I’ll try it with thinner slices of apple next time. I’d also like to try apple pie filling. My favorite aebleskiver were with frozen raspberries. We also tried blackberry jam, but it was very messy and didn’t stay in the center very well when I turned the aebleskiver.
Aebleskiver require a special cast iron aebleskiver pan to get the proper shape. I bought a pre-seasoned cast iron aebleskiver pan by Camp Chef from Amazon. Its a really nice, heavy pan that does a great job of evenly cooking the aebleskiver. I was also able to use it the first time without having to do any additional seasoning.
The trickiest part about making an aebleskiver is getting the perfectly round shape. The best way to do this is with 3-4 quarter turns while the aebleskiver cooks. Traditionally, a knitting needle is used to make the turns, but I did pretty well with a metal spoon. For a good tutorial on cooking aeleskiver, check out this video by Aunt Else’s.
I really like this aebleskiver recipe. By separating the eggs and beating the whites separately, you’re incorporating more air into the batter and making fluffier aebleskiver. The only downside is that they need to be cooked right away for best results.