Ableskiver - Danish Doughnuts

From: Chef #783968

On Mar 7, 2008

Not bad. The authentic recipe calls for cream not milk & butter. My mor mor (grandma) always added cardamon to the recipe (1/2 tsp. would be good for this recipe) Plus we almost always put the apple in but it's good with jam too.

From: Chrissy T.

On Feb 10, 2008

We thought these were really yummy. After the first batch I added a little bit more sugar and a bit of vanilla. I filled them with small apple chunks and then topped them off with some maple syrup and lingonberry preserves. I found it was easiest to use two toothpicks to turn mine (my pan's a bit small). Thanks Bergy for a delicious and easy recipe!

From: Nance McKinney

On Dec 29, 2001

My grandfather come from Denmark, and we had these every Christmas at their house. The recipe my grandmother used included chopped apples in the batter. She also added raisins to some. They were always rolled in powdered sugar or confectionary sugar when they were still hot out of the pan. Best if eaten warm. They don't hold longer than a day. Brings back old memories.

From: Kristina_DK

On Nov 20, 2005

In Denmark we mostly eat ębleskiver around Christmas time. I have never heard of anyone eating them for breakfast. We serve them instead of cake with jam and powered sugar. Some people put a piece of apple in the middle, right before you flip them in the pan - which is why they are called "ęble" since that mean apple in Danish. The apple part is from the old days - since most people buy them premade and then they don't contain apple.