Nearly a year ago I made my first aebleskiver, thanks to the good folks at Aunt Else’s who introduced me to this fabulous culinary orb at the Mill City Farmer’s Market. They gave me a pan and a package of their mix and off I went. Now I make them with my sons on a regular basis. The boys love the process of cooking them almost as much as eating them. We’ve tried stuffing just about everything but the kitchen sink in the centers. Sometimes sweet, sometimes savory. Seriously, if you cook anything in the shape of a sphere my kids will eat anything at all. Although I don’t always stick to the Aunt Else’s mix, I have to say it is better than any of the batters I’ve come up with so far. It is made with local, organic, whole grain ingredients so I can’t feel too guilty about using it on occasion. I’m still looking for the perfect recipe.
Last night was the threat of our first frost, which means winter is on its way and my garden is seeing its final days. Stefan came over to do a big harvest, which was bittersweet. I got such a gorgeous bounty, but it was one of the last. I will miss picking fresh veggies from my backyard farm. I dread going to the grocery store to buy things that I have picked for myself all summer. One of the plants in grave danger of being destroyed by the cold was the basil. I have LOTS of basil and in one cold snap it could all die. That was the inspiration for my pesto and mozzarella stuffed aebleskivers. Not exactly traditional, but a match made in heaven!
Pesto from one of my most used cookbooks How to Eat Supper:
1 large garlic clove
1/8 teaspoon salt
2/3 tight-packed cup fresh young basil leaves
2 heaping tablespoons pine nuts
1/4 cup grated Fiore Sardo sheep cheese or American Stella Fontinella: or 3 tablespoons fresh grated Locatelli Romano
1/2 cup fresh grated Parmigiano-Reggiano cheese
4 tablespoons extra-virgin olive oil
1 cup Fresh Mozzerella, cut into 1/4-inch cubes
Pasta sauce for dipping (optional) – although the Country-Style Ragu from The Splendid Table will change your life.
Aebleskiver recipe: Aunt Else’s Mix or this one that I found on the LA Times Website (not whole grain)
To make the pesto:
In a mortar & pestle
Heat your seasoned pan over medium heat. Add 1/2 teaspoon of vegetable oil.
Fill the wells about 3/4 full, not too much or they will overflow when you add the filling.
Let them cook for about 2 minutes and then give them a turn, about 1/3 of the way around.
Quickly toss together the chunks of cheese with about 2 tablespoons of the pesto. Put in about a 1/2 teaspoon of the filling. make sure that the filling is poked down into the batter so that the cheese doesn’t end up sticking to the pan.
Complete the turns. To do this without burning your fingers or poking too many holes in the aebleskivers I use a pair of tongs to help. I discovered this because my young sons like to flip them all by themselves and I was afraid they’d burn their fingers. It works like a charm.
I served these with a salad from the tomatoes and basil in my garden, along with the fresh mozzarella.
We split the aebleskivers open and filled it with the Country-Style Ragu.
These would be so good stuffed with spinach, ricotta and parmesan. Mmmmm…
I’m not in the US so don’t think I apply for this contest. However, to participate for the fun of it, I would love to try this with Indian-style minced lamb kheema for the filling. I have always enjoyed your blog & your creations. Well done ! 🙂
OK, I might try plain nutella; nutella plus frangelica; a big chunk of a porcini mushroom with a little minced garlic; chocolate chips or cream cheese plus any berry or any berry jelly; cream cheese plus a pepper; cream cheese, cumin scalion pomegrante or persimmon; creamor butter, garlic and morels; cream cheese, chicken stock, cumin, thyme and chicken; shrimp with either scampi or marinara sauces; port marinated pears or figs; plain figs; super frozen ice cream; cardamon sticky rice; melon balls; Heath or Twix candy; Peeps!!!; Cadbury eggs; falafel; brie and jalapeno jelly; gruyere, sauteed onions and prime rib; matsutake; scallop, clam or oyster with or without sauce; oreo cookie with or without chocolate chips; I could go on forever!
I’d make black forest ham, pickled onions and arugula. (Inspired by a pate a choux recipe).
I have a friend that makes aebleskivers… family tradition, complete with a super old pan passed down from generations. I had never had them before this summer when she made them for me and they were so good. I love the more savory twist on them you’ve presented, as she served them for breakfast with fruits and syrups to top them.
OH MAN!!! Pesto heaven!!! Those look delicious!
I would probably start out with some thing apricot and brie-ish….but the possibilities for savory are a great way to sneak stuff in for the kiddos!
nutella and strawberries… pizza style… regular with some powdered sugar… can’t wait to try.
oh my goodness. I would make the ones you posted. and for the crazed ham and cheese stuffed anything 5 year old in my life, ham and cheese of course (I’m sure he’d like the bacon ideas, too!)
so cool! so fun!!
Hi Zoe,
I was your aebleskiver winner last year! I love my pan and am enjoying it. I will admit mine do not look as nice as yours. I am excited to try and make cheese filled aebleskivers…. I never thought of that! Can’t wait to try this recipe…..
Bake on, Jane
I can only imagine how delicious Nutella would taste in an ableskiver…yum!
While not traditional your aebelskiver combos are genius!
I think blueberry and cream cheese sounds good, or chocolate raspberry, or apricot almond. Those are boring compared to your combos, but they sound good to me!
I’d like to try them filled with a bit of goat cheese and a generous dollop of hot pepper jam. Or filled with pissaladiere topping (carmelized onions, anchovy, and black olives).
Mmmm homemade bacon, apple, and sage. And then probably a Japanese-style curry chicken with week bits of carrot. Nom!
I would definitely try some sweet fillings like:
dulce de leche
raspberries
ollalieberries
Mine would definitely involve bacon, dates and bleu cheese!
Breakfast Aebleskivers. The perfect one? Havarti, pesto, and sausage…Mmmmm…for a dessert one, a little Nutella and some dulche de leche…
I have only made plain vanilla ones up until now in a poffertjies pan, which is shallow. I would fill my aebelskivers with goat milk cajeta and chevre – sweet and tart together!
Mmmmm. Lots of good ideas from everybody! I’d like to fill some with a little cooked breakfast sausage or some crispy bacon. Guess I’m still stuck in an Aebleskivers for breakfast/brunch mode.
I think I would try a chocolate & banana filling! Mmmm…
They look very tasty. I love the idea someone posted about filling these with egg. Since fall is coming, I’d probably make some with fall fruit compote in the center – something with persimmon and a bit of cream and nutmeg. Or maybe add the spice to the mix. YUM!
Okay, you’re brilliant! Because I grew up covering them in powdered sugar and maple syrup, it never dawned on me to go the crepe route and do something savory! We usually serve these with Danish or German sausage, but why not chop some up and put them inside with a yummy gouda? Do you whip your egg whites for Aunt Else’s mix? Because Aunt Meta’s calls for whipped egg whites, and that makes all the difference. =)
Oh my goodness, these look fantastic. All that stretchy cheese is calling my name!
Your basil and tomatoes are gorgeous too. I’m a little envious.
I’ve never had aebleskivers before so I’m not sure which ones I’d make first. Maybe something sweet and or savory for breakfast. mmm!
Since my favourite dessert is a good apple pie, I am thinking I would try an apple filling. However, my 10 year old son would probably twist my arm to try nutella first.
How have I not heard of these before? They look so delicious, totally up my alley! I would try the original version first before I started experimenting, but I do like the idea of a breakfast version (eggs, ham, cheese).