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Nutrition Facts
Serving Size 1 (305g) Recipe makes 2 servings
Calories 444
Calories from Fat 110		(24%)
Amount Per Serving		%DV
	Total Fat 12.3g	18%
	Saturated Fat 5.8g	29%
	Monounsaturated Fat 3.9g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 237mg		79%
Sodium 510mg		21%
Potassium 410mg		11%
Total Carbohydrate 63.7g		21%
	Dietary Fiber 1.7g	6%
	Sugars 6.8g
Protein 18.8g		37%
detailed view... how is this calculated?

Ableskiver - Danish Doughnuts

Recipe #15487 | 35 min | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Bergy
Dec 8, 2001

This is a true traditional Danish recipe. You need a special pan to make them but most gourmet kitchen shops carry these cast iron pans. The pan is round and has round indentations so you can cook 10-12 at time. This can be a breakfast dish (usual time ithey are served), brunch, late night snack or any snack time. Serve with bacon on the side or whatever. Just typing this I want t

SERVES 2 -3 , 20 Apprx pieces (change servings and units)

Ingredients

1 cup flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1 pinch salt
2 eggs
1 1/2 cups milk

Directions

1
Mix dry ingredients in a bowl.
2
Place eggs in a measuring cup and cover with milk until it reaches 1 2/3 cups.
3
Beat eggs& milk.
4
Add liquids to dry ingredients.
5
Mix well but don't beat.
6
Cook over a fairly low heat with 1/4 tsp oil in the bottom of each space.
7
When bubbly around the edges and looking half cooked use a knitting needle (or fork to flip over).
8
A pan usually makes ten so when you take them out keep warm in the oven.
9
Serve with butter & sugar or your favorite preserve.

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Featured Reviews for This Recipe

From: Honulani

On Jan 18, 2009

My family lived in Solvang, a cute Danish town in California near Santa Barbara where my mom learn to make these. My mom would always add a spoonfull of applesauce before flipping them over. So yummy. We would sell them at my school fundraisers when I was in Jr high school. We always sold out of them within an hour of making them. Needless to say the were a hit.

1 person found this review helpful

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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.

1 person found this review helpful

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From: Kristina_DK

On Nov 20, 2005

In Denmark we mostly eat æbleskiver 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 "æble" 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.

6 people found this review helpful

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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.

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