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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pasta / Number of Servings: 1 |
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Directions: Combine milk and egg yolks. Sift together dry ingredients and add to
milk/egg mixutre. Beat egg whites until stiff and fold into mixture. Heat
aebleskiver pan and put about 1 tsp oil in each cup of the pan. when very
hot, pour enough batter in each cup to almost fill it. Use knitting needle
(or any pointed tool) to turn aebleskivers. Keep turning them until golden
brown. Add shortening as needed for each new batch. Makes about 3 dozen.
This recipe was a huge hit at my summer beach house -- we had it every
Saturday! We top them with powdered sugar, fresh berries, and whipped
cream.
Good luck finding the pans -- mine was a gift. I later found one more at a
discount cooking store at the shore. However, this year I searched the
shore and the Washington area and have yet to find another. The store
managers of the discount places say they never know what they are going to
get. Since my first one came from some catalogue (they don't even sell
them anymore!) you might try calling a very high end cookware store and
seeing if they can order you one. The pans are cast-iron, so you'd need a
distributor of cast-iron cookware. (Hmm -- you could also check the
manufacturer of whatever is in the stores and call the company directly.)
Let me know if you have any success.
By the way -- I started making these because my husband is Dutch, and
Holland considers aebleskivers ~- which they call "Poffritches" -- a great
delicacy!
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