Foodie Blogroll

Tuesday, June 15, 2010

Savory and Sweet Aebleskiver

A while ago I saw this pan on clearance and bought it pretty cheap. It's called Perfect Puff. Well it looked like a takoyaki pan, which you use to make Japanese takoyaki (known as octopus balls). Now having a blog and finding a unusual pan very inexpensive I couldn't pass it up. So I did some researching and knew I wouldn't be able to find good octopus to make the takoyaki. I looked on the website for the recipes there., and there it didn't come with a recipe book, it did come with a powder sugar shaker, a syringe to shoot something in the center, and some skewers to turn them while cooking. Looks like they just have you make pancake puffs. This was fine, I could post something on pancake puffs. I was planning on trying to find a recipe and make pancake puffs once summer break was here,'s here!

Then the other day I was reading Emily's blog - Bentobloggy and she had a post on experimenting with Aebleskiver. I had no idea what that was, so I was thrilled when I found her using the same pan I have. Aebleskivers are Danish pancake balls, and she was making them savory, I thought this was perfect for me. So check out her blog and see what she did with her experimenting! Using her base recipe, this is what I did.

Spinach Tomato and Feta aebleskiver.

I cut the recipe in half just to see how it would work. I liked that the batter was thicker than most pancake batter, and you could use your handy cookie scooper to neatly put the batter in the pan.

-2 eggs
-1/4 cup water
-1/4 cup milk
-1/2 tsp salt
-1 cup flour
-1 tsp baking powder
-1 tsp garlic powder
- cheese feta for this one(you can use what ever kind of cheese that works for you)
- any dried herbs that you like and that would go with the filling you are using. I used some marjoram, chervil, tarragon and dill.
ebelskiver pan in case you don't have one or happen to pick one up on clearance!

For the filling I sauteed some chopped shallots, spinach and diced tomatoes. I put the shallots in first just until tender, then the spinach, then tomatoes to get some of the moisture out. I did add some fresh cilantro and salt and pepper.

Whisk the eggs, water and milk, then add the dry ingredients slowly to the wet until well mixed. Let the sauteed filling cool some before you add it to the batter. You can add the seasoning at any time.

Heat the special pan and I put a dab of butter in the bottom of each hole. Using an cookie/ice cream scoop I put a dollop in each well once the pan was sizzling.

In my pan they didn't stick at all and usually you turn it when it starts to bubble like you would with pancakes, but this batter was thick so I just peaked, turning part way...

using the skewers then all the way over...until done and they are nice and golden and the center is cooked through. About 8-12 minutes.

They turned out well, pretty tasty!

There are many more ideas for what to put in them just waiting to be tried out!

and Tucker laying under the table just waiting for me to drop one... yes that's not a "I'm so happy to be by you" look,'s a "can I have one?" look, a "I smell it and I want it" look. Please!!!

So if you come up with some great ideas of what you would put in your savory aebleskiver, please share!
Tomorrow I will post the sweet ones that I made. I found some pandan paste and I will show you what I did with that!


  1. Oh Lindsey, Takoyaki is very popular here. Let me look around and see whether I can get this recipe.
    BTW I would like to introduce Simone of Jungle Frog from Holland to you. She made this Aebleskiver before and was posted with recipe @
    Simone has the most beautiful site you must visit. I like her interesting recipe and stunning pictures.

  2. Thanks Ann, I will go check out Simone's site. Although I might be embarrassed with this post after I go see her recipes and stunning pictures! :D

  3. WOW! I got one of those pans for Christmas and haven't used mine yet! This recipe sounds right up my alley!

  4. Oh cool, I have such a pan, too and they are great for doing Takoyaki!
    Take a look:

    Thank you for the recipe, I think I will give it a try, too! :D

  5. These look like fun, must give it a try. Tucker really has a questioning look here. Diane

  6. I'm always on the lookout for unique ebelskiver recipes. I've made some cheddar jalapeno cornbread ones and some pumpkin roll ones that had cream cheese filling. Both were very good.

  7. Very nice! I can imagine they tasted yummy since those are some of my favorite ingredients!

  8. TKW, yup now you have no reason not to give it a try! :D
    Token, thanks, I'll check out your Takoyaki recipe!
    Diane, you should try it. Yes, Tucker has always been so expressive!
    Mags, sounds good! I'll have to get your recipes.
    Emily, thank you!

  9. I had never heard of these danish treats either. Thanks to your post...I'm a little more in the loop.
    Poor does he survive all those amazing aromas?
    Thanks for sharing your discovery and flavourful wishes, Claudia

  10. Claudia, you're welcome! and Tucker is usually underfoot. I am always stepping over him...he doesn't miss anything that drops!

  11. Oh Lyndsey, that savory aebleskiver sounds so delicious. Tucker is really a handsome dog. I have one female retriever, she is pretty too.

  12. oh wow!! i m sure they tasted delicious...

  13. They are sound yum yum! Now you make me want that pan too, LOL :D

  14. Wow!! looks so tempting. sounds delicious.

  15. Those look delicious! I love how you have taken the traditional pan and used it to make so many different things (I was reading about the pandan ones, too).

  16. Let me say that these little puffs can be made anyway you desire. Ones imagination can run rampant. My favorites so far are ones made by putting Grand Marnier in the batter, and using orange marmalade as the filling. The other is banana/brown sugar filling. On the appetizer side I used a slice of a breakfast sausage with a bit of cheddar cheese. I also left out the sugar in the batter.

    Kemp in Cincinnati

  17. I recently made this recipe with a few modifications ... 3cheeses (cheddar asiago and feta) three herbs (marjoram basil and rosemary), and a bit of salsa mixed in with the filling. I also had to add about 1/4 ~ 1/2 c of milk to the batter to get the right consistency for the batter to run in the wells. I would highly recommend these .. they turned out great. Separating the eggs and folding the beaten egg whites also goes a long way to making them extra fluffy. Thanks for the great inspiration for a savory AEbleskiver.

    Robbie in Davis CA


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