Easter

Easter Egg Aebleskiver

April  8, 2012
Author Notes

I made these egg mimic aebleskiver for Easter breakfast. The egg yokes were vanilla-infused apricots, the yokes slightly sweetened but still tangy cream cheese, and the shells the pancake. They were a big hit. —Fairmount_market

  • Makes about 21 aebleskiver
Ingredients
  • batter
  • 1 cup buttermilk
  • 1 large egg, seperated
  • 1 tablespoon melted butter for the batter plus more for greasing the pan
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • filling
  • 21 dried apricot halves
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 3 teaspoons sugar (divided use)
  • powdered sugar for garnish
In This Recipe
Directions
  1. In a small sauce pan, combine ¼ cup water, 1 tsp sugar and 1 tsp vanilla extract. Warm over medium heat for a minute to dissolve the sugar, then add the apricot halves and simmer for about five minutes until the apricots are tender and have absorbed the vanilla syrup. Allow the apricots to cool.
  2. Prepare the batter. Whisk together the buttermilk, egg yoke, and melted butter. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Whip the egg white. Now gentle stir in the dry ingredients into the wet ingredients until they are just combined and fold in the whipped egg white.
  3. Combine the cream cheese with the remaining 2 tsp of sugar. Use your fingers to coat each apricot with cream cheese and reserve on a plate.
  4. Heat an aebleskiver pan and butter well. Fill each of the cavities to about 1/2 the height with batter. Then place a cream cheese coated apricot into the middle of each dollop of batter and top with a little more batter to cover and fill the well. Cook for about a minute. With a skewer tip the dumpling to one side so that the cooked half dome is perpendicular to the pan and cook for another minute. Now catch each dumpling on the corner between the first half dome and the second half dome and rotate this to the top, so that the least cooked face of the dumpling points downwards. Keep rotating the dumplings for a few more minutes until they are golden brown on all sides and cooked through.
  5. Transfer to a warmed plate, dust with powdered sugar and enjoy at once while you start the next batch cooking.

See Reviews

See what other Food52ers are saying.

  • LE BEC FIN
    LE BEC FIN
  • Fairmount_market
    Fairmount_market
Review
I'm a biology professor and mother of two, and in my (limited) free time I love to cook, which is much more forgiving than laboratory science. Last year I helped start a farmers market in my neighborhood, and to promote it, I created a food blog: fairmountmarket.blogspot.com. I enjoy the challenge of coming up with recipes for local, seasonal ingredients and finding fun ways to cook with my children.