4 eggs, cold, yolk and whites divided
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp nutmeg
1/2 tsp salt
2 tbsp turbinado
2 cups buttermilk
1 tsp vanilla

stick of butter

Separate the egg yolks from the whites. Place the egg whites in a medium sized metal bowl and whisk until stiff peaks are formed.

In a large bowl, sift together the dry ingredients (flour through salt) and set aside. In a mixing bowl, cream together the egg yolks and turbinado. Add the buttermilk and vanilla to the mixing bowl, and then slowly add the dry ingredients until just combined (some small lumps may remain).

Using the whisk, add the egg whites to the batter and carefully fold together.

Place the æbleskiver pan on the stove on medium-low heat and allow it to get warm. Take the stick of butter and quickly rub into each divot. Using a spoon, pour 1 tbsp of batter into each divot. Next add 1/2 tsp of filling to each divot, then top with 1 tsp of batter, making sure to cover the filling completely (try and keep the filling from touching the sides, otherwise the æbleskive will have a hole in it). Do not fill each divot to the brim as it needs room to puff up.

After 2-3 min, use a pair of chopsticks to quickly flip the æbleskiver over to finish cooking. The second side will only need 1-2 min of cooking. Remove to a plate and top with powdered sugar.

~Yields 42 æbleskiver.

Recipe printed from Le Grand Fromage: http://brielegrandfromage.blogspot.com/

URL to recipe: http://brielegrandfromage.blogspot.com/2009/12/aebleskiver.html

Copyright © 2009 Le Grand Fromage. All rights reserved.