Recipe#2028

Title: Aebleskiver 02

Newsgroups: rec.food.recipes 
 From: Elliot Thorum Laverne@alaska.net 
 Subject: Aebleskiver 
 Message-ID: <49gl6n$r5f@calvino.alaska.net> 
 Date: Wed, 29 Nov 1995 23:12:34 GMT 

3 eggs, separated
 2/3 cup all-purpose flour
 1 teaspoon sugar
 1/4 teaspoon salt
 5 tablespoons heavy cream
 1/4 teaspoon freshly grated lemon peel
 2 1/2 teaspoons butter, melted
 confectioner's sugar
 Beat the egg whites until stiff.  With the same beater, beat the
 egg holks until frothy.  Combine the flour, sugar and salt and sift
 into the egg yolks in three stages, adding the cream alternately.
 Add the lemon peel, then stir in the melted butter.  Stir a little
 of the egg whites into the mixture to lighten it, then gently fold
 in the remaining egg whites.
 Meanwhile, heat an aebleskiver pan.  When the pan is hot, grease
 each indentation with butter.  Spoon in the batter, filling the
 indentations 3/4 full.  Cook until the lower half of each aebleskiver
 is golden brown but the upper half is still uncooked.
 With a pointed object such as a knitting needle, nut pick or skewer
 and using a knife or spoon for balance, tip each aebleskiver and
 turn it over in the indentation.  The uncooked batter will flow
 out to fit the indentation, making the aebleskiver round.  Cook
 until the other half is golden brown.  Serve immediately with
 butter, confectioners' sugar and or tart jelly.  Makes 14 aebleskiver.
 An iron pan with circular indentations is used to make the meltingly
 light Danish pancake balls called aebleskiver. There is no real
 substitute for aebleskiver pans; fortunately they are available in
 fancy cookware shops or in Scandinavian import stores throught the
 country.  The authentic way to turn the aebleskiver in the pan is
 with a knitting needle.