Helpful Aebleskiver Pan Reviews Website

I bought this pan after days of research….I am totally happy with it. I use it for making Indian Koftas, little veggies dumplings that are usually deep fried. I only put a dab of oil in each pocket and the koftas cook perfectly into little golden balls! I know the pan is preseasoned but I still use a dab of oil….easy to clean, nothing sticks on it….The handle does get hot also, but this does not really bother me as you don’t need to hold the handle to flip the koftas… also it is very heavy, just as a side point. One good tip I got from the internet is to use 2 wooden skewers to 1/4 flip whatever you are making, to get uniform balls, rather than trying to flip them, and it works great.

What's an Aebleskiver?

Danish aebleskiver (sometimes called "ebleskiver") are one of the few pastries that you can make on the stovetop—that doesn't require baking—and that you don't have to fry. They are made with a simple batter, are often filled, and usually dusted with sugar. They are easy to make and the varieties are endless.

They can be filled with both sweet and savory fillings. While sweet fillings are most often fruit or jam, marshmallow cream, cream cheese, pastry filings, and whipped cream can be used. Savory fillings include meats like sausage or bacon and cheese.

An Aebleskiver Pan Makes it Easy!

It requires a specialty pan to make aebleskiver, one with half-round cavities to accommodate the pastries. Batter is spooned into these cavities, and when cooked on one side, they are turned with toothpicks or a skewer to cook on the other side. We'll tell you how below.

Aebleskiver pans come in two varieties—cast iron and cast aluminum. In order to cook properly, an aebleskiver pan must be heavy to hold heat. Nothing holds the heat better than cast iron. The disadvantage to cast iron is that it has to be seasoned and kept dry to keep from rusting.

The cast aluminum aebleskiver pans that we have tested for our store are still heavy enough to hold heat and cook properly but are easier to care for than cast iron pans. Aluminum pans can be purchased with tough, nonstick surfaces to make cooking your aebleskivers easy.

You will be happy with either type of pan. The dedicated cook might appreciate the cooking qualities of the cast iron pan Aebleskiver Pan while the hurried, more casual cook might appreciate the carefree qualities and attractive good looks of an aluminum pan.

How to Make Aebleskiver

The "aeble" in aebleskiver means "apple." Traditionally for holidays in Denmark, aebleskiver are filled with applesauce or slices of sautéed apples. At least in this country, we use many fillings. In our test kitchen, we have made chocolate aebleskiver, filled with melted chocolate, drizzled with chocolate sauce, and topped with whipped cream for luscious desserts. (We produce a chocolate aebleskiver mix.) Jam fillings are very common but jam and cream cheese makes a great filling.

Grease your aebleskiver pan with a little butter putting a dab in each cavity. (About every third batch, do it again.) Heat the pan over medium heat until it is hot. Using a ladle, measure, or scoop, fill each cavity one-third full with batter. Add a small amount of filling to each. Cover with an additional measure of batter.

Cook your aebleskiver for one to one and one-half minutes and then turn them with a toothpick or skewer. Cook the other side for another minute or until they are done. Place your aebleskiver on a plate and sprinkle them with powdered sugar. Serve them while they are hot.

The easiest way to learn how to make aebleskiver is to do it so let's turn to a recipe:

Classic Aebleskiver Recipe

Ingredients

2 cups all-purpose or cake flour
1 teaspoon salt
1 teaspoon baking soda
3 large eggs
2 cups buttermilk
filling of your choice
powdered sugar

Directions

1. Mix together the flour, salt, and baking soda.
2. Separate the eggs, the yolks from the whites. Set the yolks aside. Beat the egg whites until light and fluffy and soft peaks form.
3. Add the egg yolks and the buttermilk to the flour mixture and stir until combined. Gently fold the egg whites into the batter.
4. Grease your aebleskiver pan with oil or butter and again as needed. Heat the pan over medium heat. When hot, fill each cup one-third full with batter. Add a small amount of filling to each. Cover with additional batter.
5. Cook for one to one and one-half minutes before turning. (You can turn your aebleskiver with a toothpick or skewer.) Cook for another minute or until done. Remove to a plate and sprinkle with powdered sugar. Serve warm.

What do I fill my aebleskivers with?

Almost anything. Fill your aebleskivers with jam or jelly, whipped cream, pastry, cream, applesauce, and much more. Some people fill their aebleskivers with savoring fillings like bacon and cheese or pepperoni, cheese, and marinara. One of our favorites is a corn bread aebleskiver (made with a mix) with a cube of melted cheddar cheese in the center and served with raspberry jalapeño jam. The cornbread and cheese is a great combination and jam packs a little heat.

If you would like to fill your aebleskiver with pastry cream, whipped cream, or marshmallow cream, do it after they are cooked. Fill a pastry bag or decorator set with your cream filling. Use a star tip or long tip to inject filling into the center of your aebleskiver. You'll be able to feel the aebleskiver puff as they fill.