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Aebleskiver

3 eggs, separated
2/3 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
5 tablespoons heavy cream
1/4 teaspoon freshly grated lemon peel
2 1/2 teaspoons butter, melted
confectioner's sugar

Beat the egg whites until stiff. With the same beater, beat the
egg holks until frothy. Combine the flour, sugar and salt and sift
into the egg yolks in three stages, adding the cream alternately.
Add the lemon peel, then stir in the melted butter. Stir a little
of the egg whites into the mixture to lighten it, then gently fold
in the remaining egg whites.

Meanwhile, heat an aebleskiver pan. When the pan is hot, grease
each indentation with butter. Spoon in the batter, filling the
indentations 3/4 full. Cook until the lower half of each aebleskiver
is golden brown but the upper half is still uncooked.

With a pointed object such as a knitting needle, nut pick or skewer
and using a knife or spoon for balance, tip each aebleskiver and
turn it over in the indentation. The uncooked batter will flow
out to fit the indentation, making the aebleskiver round. Cook
until the other half is golden brown. Serve immediately with
butter, confectioners' sugar and or tart jelly. Makes 14 aebleskiver.

An iron pan with circular indentations is used to make the meltingly
light Danish pancake balls called aebleskiver. There is no real
substitute for aebleskiver pans; fortunately they are available in
fancy cookware shops or in Scandinavian import stores throught the
country. The authentic way to turn the aebleskiver in the pan is
with a knitting needle.

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9 of 11 people found the following review helpful:
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Never heard of aebelskiver before this morning, February 8, 2004 - 02:19 PM
Reviewer: Sue from Beaver, OK
You would never imagine how I came to try this recipe....I have a cast iron pan...did not know what it was until looking at Griswold on e-Bay this morning.....got it at an auction because it was a griswold.....we collect Griswold cast iron cooking utensils....I have been cooking corn bread in it in the oven. Well any way, on page 18 of the 18 Griswold pages on e-Bay today, I found it listed as an aebleskiver pan... have seen it listed previously as egg skillet, muffin or corn pan.. Any way, I just made the recipe, I really liked it. The next time my kids and grandkids are here, I plan on making several batches. I know they will love them too. So hats off to a new word in my vocabulary and a new recipe in my book. Sue

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8 of 12 people found the following review helpful:
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You forgot the Cardamom, March 27, 2004 - 11:06 AM
Reviewer: Greg from Paris
Good recipe for ębleskiver, but you forgot the cardamom! I use the recipe from an old Danish friend : 7 eggs (separated) 250g melted butter 750ml milk 500g flour 6 tsp baking powder 1 tsp salt 1 tsp ground cardamom grated rind 1 lemon Beat egg whites until stiff (with some cream of tarter). Mix egg yolks, milk, butter and lemon rind. In a separate bowl, mix flour, salt & baking powder. Mix the flour into the milk/egg mixture; fold in egg whites. Cook the same way...

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