INGREDIENTS

INSTRUCTIONS

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.  (I remember my grandmother telling me this too!)  I
always thought  she was making it up.  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. Taken from Good  Bread/Hansen 1976.  LAVERNE@ALASKA.NET
(ELLIOT THORUM)  REC.FOOD.RECIPES  From rec.food.cooking archives.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 63
Calories From Fat: 33
Total Fat: 3.7g
Cholesterol: 49mg
Sodium: 59mg
Potassium: 25.5mg
Carbohydrates: 5.1g
Fiber: <1g
Sugar: <1g
Protein: 2.1g