Delicious Danish-Style Ebelskivers: Sweet and Savory Filled Pancake Treats

MS6231: They have an extensive review of recipes for abelskivers from the most basic to extravagant. Easy peasy

United States on Aug 24, 2023

Lis Dodd: Such a great book.

United States on Jul 15, 2023

Carol: I’ve seen these little pancakes but never explored how to make them.
This is a well organized cookbook and easy to follow.
I’m a baker and I like how the basic batter is the same and you change the spices and filling to change the recipe.
My imagination is going to take me to new places.
I have the electric pancake cooker for making them.

United States on Dec 27, 2022

Ruth Johannesen: This is an interesting book

Canada on Dec 09, 2021

William Michael: Kevin Crafts is good at taking a novice like me through the steps to successfully cook up these wonderful Danish indulgences. They are vaguely like fluffy little pancakes, but much tastier and, unlike pancakes, they actually taste good the next day. My first batch used about a half teaspoon of lemon curd as filling (he includes this as one variation), and they were delicious. I was apprehensive about getting started, but discovered it's quite easy to make ebelskivers. Armed with a new "Norpro Nonstick Stuffed Pancake Pan" and some wooden skewer sticks, I had no problem, though a few of them might not have looked picture perfect. Again, these are more than "stuffed pancakes." They are somehow fluffier but with more body and texture than ordinary pancakes. Using a good nonstick pan is essential. You can get cast-iron ebelskiver pans, but in my experience cast iron requires a lot more maintenance, especially the "seasoning" part. I'm looking forward to trying all sorts of new flavors, even with cheese and bacon. Possibilities are endless, as the variety of recipes in this book show. These also make the perfect breakfast food for families who no longer sit down together for the most...

United States on Apr 13, 2020

A. Mazon: Nach einer (mittlerweile gelöschten) vernichtenden Bewertung mit einem äußerst verärgerten "NIE WIEDER!" sind mir sehr ausführlich die Gründe für alle beanstandeten Produktmängel erklärt - es lag ein sogenannter "ISBN mismatch" zugrunde -, Besserung gelobt und eine volle Erstattung des Kaufpreises ohne Rücksendepflicht des Produkts angewiesen worden. SO geht Kundenservice! Vielen Dank!

Germany on Oct 18, 2019

SandSand: got this under a different title "Copenhagen for Dessert", however the content is the same. the recipes are not only for sweet ebelskivers, but for savoury, filled/unfilled, with fresh fruits and vegetables, preserves, caramel, cheese, meat and even fish. one entire section is dedicated for fillings, sauces and toppings. Recommended!

India on Apr 06, 2019

Maggie: Nice recipes in this book but since fancy things like these are not up my alley in cooking I have only used 1 recipe.. I may try them again soon. Practise makes perfect so they say.

Canada on Mar 21, 2014

Susanna Halskov: EBELSKIVER IS ALMOST UNHEARD OF; HOWEVER I WAS FIRST INTRODUCED TO THESE WONDERFUL PANCAKE BALLS ABOUT 45 YEARS AGO. SINCE THEN I HAVE PURCHASED AN EBELSKIVER PAN AND FINALLY FOUND A COOKBOOK WITH MORE THAN JUST THE EVERYDAY BATTER. LOVE IT!

Canada on Feb 08, 2014

CJ: I love this book for several reasons:
-many drool-inducing recipes for the æbleskivers themselves, as they are
-inspiration for experimenting with the recipes; combining, adding to, completely new, etc (I hadn't even made one batch and I was already brainstorming!)
-awesome sauce recipes ;) (rum, toffee, chocolate, etc)
-helpful photographs
-helpful tips

The book is great, but fair warning: these can be tricky for a beginner who isn't so familiar with what's supposed to happen with this type of food (similar to crepes, pancakes, waffles, etc). It tells you everything you need to know, you just need a bit of confidence and sense of adventure. You get the basic batter recipes, to which you add the different fillings; very easy to mix and match for personal creations as well. The buttermilk batter version is easier to manipulate in the pan, and the flavor isn't too bad once the fillings are added (and I detest buttermilk with every fiber of my being!). The milk batter version is thinner and a bit trickier, I would start with the buttermilk version first. Once you learn your pan/burner behavior, have a go at the milk version. In both cases, I found that I needed...

United States on Nov 08, 2011