Ad made for Le Creuset, but the opinions are my own.
Today the blog’s Christmas calendar offers no less than 3 recipes, namely three kinds of æbleskiver. You can use your æbleskiver pan for many more kinds of æbleskiver than just the traditional ones at Christmas. Here there are æbleskiver for every taste: the classic, the savoury and the vegan. Try baking the æbleskiver with bacon, mozzarella and oregano as a cosy and different snack before dinner. You can vary the filling to taste, eg. with salmon and dill.
I fried the vegan and gluten-free æbleskiver in coconut oil, while the classic and savoury ones are fried in lard. Don’t be put off by the lard: it is used because it is neutral and can’t be tasted, and you only need very little, unlike butter, which makes the æbleskiver greasier. The classic æbleskiver are an old family recipe that we bake every year at Christmas, and in all modesty we think they are the best in the world. Also try my filled Danish æbleskiver. Enjoy!
Æbleskiver 3 ways
Ingredients
Instructions
Classic æbleskiver with buttermilk
Put the buttermilk in a bowl and add flour, sugar and salt. Whisk the batter well. Add the egg yolks and whisk again. Just before frying, stir the baking soda into a little buttermilk and mix it into the batter. Whisk the egg whites until stiff and gently fold them in.
Pour the batter into a jug, so it is easy to pour into the æbleskiver pan.
Heat the æbleskiver pan. It should be hot, but not so hot that the æbleskiver get too dark before you turn them the first time. Just above medium heat usually works. Put a small knob of lard in each hole. Fill each hole almost to the top with batter, as it rises.
Turn the æbleskiver with a fork or a knitting needle when they are light golden. They need to be cooked on all sides. The first time you turn them, turn them “upside down”, so the raw batter goes down into the hole.
Take them off the pan when they are cooked through. Try opening one to check. Place them on a plate with kitchen paper to soak up any excess fat. Serve warm with icing sugar and homemade raspberry jam.
Æbleskiver with bacon, mozzarella and oregano
Fry the diced bacon until crispy and drain on a plate with kitchen paper.
Put the buttermilk in a bowl and add flour, salt and sugar. Whisk the batter well. Add the egg yolks and whisk again. Add the fried bacon, grated mozzarella and oregano. Just before frying, stir the baking soda into a little buttermilk and mix it into the batter. Whisk the egg whites until stiff and gently fold them in.
Pour the batter into a jug and fry the æbleskiver as described above. Serve with eg. crème fraîche or a good tomato sauce for dipping.
Vegan and gluten-free æbleskiver
Put the almond milk in a bowl and add oat flour, cane sugar, lemon zest, cardamom and salt. Whisk the batter well. Just before frying, stir the baking soda into the oat crème fraîche and mix it into the batter.
Pour the batter into a jug, so it is easy to pour into the æbleskiver pan.
Heat the æbleskiver pan. It should not be too hot, as these æbleskiver need to cook slowly. Just below medium heat worked on my stove. Put a small knob of coconut oil in each hole. Fill each hole almost to the top with batter, as it rises a little.
Let the æbleskiver cook for about 10 minutes before turning them the first time. Turn them carefully. I use a tablespoon to help them round, as they don’t get as firm a crust as regular æbleskiver. They need to be cooked on all sides. The first time you turn them, turn them “upside down”, so the raw batter goes down into the hole.
Take them off the pan when they are cooked through and place them on a plate with kitchen paper. Serve warm with icing sugar or homemade raspberry jam.
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