The Danish classic aebleskivers consist of mounds of batter that are a rich cross between pancakes and popovers, and often contain fruit fillings. So this rendition surprised me. Yes, it’s my creation, but to fashion a savory version from lentils and potatoes— no eggs, either—well, I was pleased! These make a great starter with any dipping sauce of your choice, or even just some sour cream with a pinch of salt and some coarsely cracked black peppercorns. - Raghavan Iyer
Any kitchen store (online or retail) will be able to fill your aebleskiver pan order. Usually available in cast iron, this pan normally has seven indentations. Modern ones now come preseasoned, so working with them cannot be any easier. You can also make aebleskivers in a mini muffin pan. Oil each muffin cup, place the pan in a preheated 400°F oven for 3 minutes to get hot, add a heaping tablespoon of batter, and bake until browned on the underside and ready to be flipped, 2 to 4 minutes. Brown the flipped side for 2 to 4 minutes, remove, and drain the aebleskivers. Enjoy.
Aebleskivers are ideally consumed right away, as their crispness dissipates as they sit. But you can rewarm them in a 250°F oven on a wire rack over a cookie sheet for about 10 minutes.
Yield: 24 Aebleskivers
Chef Raghavan Iyer
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