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.
-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...
Oh Lindsey, Takoyaki is very popular here. Let me look around and see whether I can get this recipe.ReplyDelete
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.
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! :DReplyDelete
WOW! I got one of those pans for Christmas and haven't used mine yet! This recipe sounds right up my alley!ReplyDelete
Oh cool, I have such a pan, too and they are great for doing Takoyaki!ReplyDelete
Take a look:
Thank you for the recipe, I think I will give it a try, too! :D
These look like fun, must give it a try. Tucker really has a questioning look here. DianeReplyDelete
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.ReplyDelete
Very nice! I can imagine they tasted yummy since those are some of my favorite ingredients!ReplyDelete
TKW, yup now you have no reason not to give it a try! :DReplyDelete
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!
I had never heard of these danish treats either. Thanks to your post...I'm a little more in the loop.ReplyDelete
Poor Tucker...how does he survive all those amazing aromas?
Thanks for sharing your discovery and flavourful wishes, Claudia
Claudia, you're welcome! and Tucker is usually underfoot. I am always stepping over him...he doesn't miss anything that drops!ReplyDelete
Oh Lyndsey, that savory aebleskiver sounds so delicious. Tucker is really a handsome dog. I have one female retriever, she is pretty too.ReplyDelete
oh wow!! i m sure they tasted heavenly..so delicious...ReplyDelete
They are sound yum yum! Now you make me want that pan too, LOL :DReplyDelete
Wow!! looks so tempting. sounds delicious.ReplyDelete
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).ReplyDelete
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.ReplyDelete
Kemp in Cincinnati
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.ReplyDelete
Robbie in Davis CA