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Ebleskivers, a Danish Specialty Recipe

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This recipe for Ebleskivers, a Danish Specialty, by , is from The Hansen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leslie Bluemel

Category:
Category:

Ingredients:  
Ingredients:  
4 eggs, seperated
1 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 c. melted butter
2 c. cake flour
2 scant cups milk

Directions:
Directions:
Beat egg yolks. Add sugar. Sift together remaining dry ingredients adn add alternately with milk. Add melted butter, mixing well. In sepreate bowl, beat egg whites until stiff. Fold into batter.

Use an Eblesiver pan to cook the batter. Place pan on medium heat of stove. Heat until the pan is hot enough so that a small amount of water, when sprinkled on the surface, will sizzle. Place about 1/4-1/2 tsp. shortening in each cup. The more fat uses, the crustier the exterior. Fill each cup about 2/3 full of batter. Let bake until edges appear brown and center is bubbly. When bubbly, carefully turn each Ebleskiver over in the cup (180 turn) using a fork or skewer. Continue turning until a round ball has formed. Continue baking until done.

When baked, serve on plate and sprinkle with powdered sugar or cinnamon sugar.

Personal Notes:
Personal Notes:
I remember Annalise Staking, our Danish neighbor in Alahambra, California, making these round treast and serving them with scooped balls of strawberry ice cream. I now make them for holiday breakfasts like Easter and Christmas and serve them with apricot syrup.

 

 

 

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