Aebleskivers!

We had a Relief Society activity a few months ago where a girl made some Aebleskivers or Ebelskievers or however it's spelled.

We ate some with butter and powdered sugar and some were filled with either Nutella or Lemon Curd from Trader Joe's (it tastes like lemon meringue filling) 

YUM!

Her family makes them every year for Christmas.  I had never heard of them.

I think I've seen the pan, but I always thought it was for eggs.

Not so!

Chris bought me an Ebelsiever/Aebleskiver pan for my birthday and we've been having loads of fun with it!

We tried the regular Aebleskiver recipe*, but Chris thought it was too eggy. (It's basically like waffle batter)

He, of course, decided to think outside the box:

Fried egg 

scrambled egg

Fried egg on toast

pancake batter worked OK.

Elle and I made blueberry muffin-skivers and they were very tasty.  Like muffin tops, only all over!

(Unfortunately, I forgot to take a picture)

aebleomlets

It turns out that one of these babies makes it WAY easier to fill the holes!

See!

That's waffle batter.  It worked great too, and Chris was satisfied by the taste. 

And Aeble-cupcakes!

(It was hard to get the temperature just right with the cupcakes)

We want to try cake donuts, cookies and bread dough.

It's not the most efficient way to cook things, but it's sure fun!

*Ebelskievers

2 Cups all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

1 Tbs. sugar

4 eggs, separated

2 cups milk

4 Tbs. unsalted butter, melted, plus more for cooking

In a bowl, whisk together the flour, baking powder, salt and sugar.  In a small bowl, lightly whisk the egg yolks, then whisk in the milk and the 4 Tbs. melted butter.  Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.

In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes.  Using a rubber spatula, gently stir the whites into the batter in two additions.

Put 1/4 tsp. butter in each well of the Filled Pancake Pan.  Set over medium heat and heat until the butter begins to bubble.  Pour 1 Tbs. batter into each well.  Put 1 tsp. of the filling of your choice in the center of each pancake and top with 1 Tbs. batter.  Cook until the bottoms are golden brown and crispy, 3 to 5 minutes.  Using 2 wooden skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more.  Transfer to a plate.  Repeat with the remaining batter and filling.  Serve immediately with syrup or whipped cream.  Makes about 40.