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.
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.