Feb 12 2011

æbleskiver

I was inspired to recreate the flavors of an æbleskiver after returning from a recent trip to Denmark. While shopping at ILLUM, a Scandinavian department store, I found a traditional cast iron æbleskiver pan and was ready to start cooking.

Caramel Core Æbleskivers

1 cup of pecans, toasted
1 cup of flour
1 ½ teaspoons of sugar
½ teaspoon of baking powder
½ teaspoon of salt
2 large eggs, yolk and whites separated
1 cup of milk
2 Tablespoons unsalted butter, melted
1 teaspoon vanilla extract
jar of caramel sauce

Toast pecans in a non stick skillet until lightly browned. Set aside to cool.

Add cooled pecans to a food processer and pulse to achieve large crumbs. Add the pecan crumbs to a large bowl. Add flour, sugar, baking powder and salt to the bowl of pecan crumbs. Stir to combine.

In another bowl whisk egg yolks, milk, and melted butter. Add this to the pecan and flour mixture. Stir to combine.

Beat the egg whites in a separate bowl until you form stiff peaks. Fold in half of this mixture into the batter and lightly combine. Add the remaining eggs whites and gently combine.

Add about 1 tablespoon of batter to each well of a pre heated and greased æbleskiver pan. Add a small amount of caramel sauce to the center of each æbleskiver and top with another tablespoon of batter.

Cook until bottoms are lightly browned (about 4-5 minutes). Then flip the æbleskiver until browned on the other side (about 3-4 mintues).

Serve warm and drizzle with additional caramel sauce.