Out of My Aebelskivin’ Mind on a Shoestring

By awright0511

For Sweet Aebelskivers:
Add 3 to 4 teaspoons sugar to the batter when adding the flour.
Skip the Parmesan cheese, basil, oregano, & mozzarella cheese.
During cooking, fill the wells full, rather than halfway full. Don’t serve with tomato sauce, ’cause that would be gross.
Serve with powdered sugar {unless that doesn’t appeal to you, which seems crazy to me but diff’rent strokes, diff’rent folks}.

Ingredients

• 2 extra-large eggs, separated {carefully}
• 3 tablespoons unsalted butter {melted and cooled} or {non-hydrogenated} vegetable shortening plus more for greasing the pan
• 3/4 cup all-purpose gluten-free flour {I use Better Batter}
• 1/4 teaspoon xanthan gum {omit if using Better Batter}
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1/2 cup finely grated Parmesan cheese
• 2 tablespoons chopped fresh basil {or 1 tablespoon dried}
• 1 1/2 tablespoons dried oregano
• 1 cup plus 2 tablespoons milk, at room temperature {low-fat is fine, nonfat is not, nondairy substitute is fine}
• 1/4 to 1/2 cup grated mozzarella cheese

Details

Servings 4

Preparation

Step 1

In the bowl of your electric mixer fitted with the whisk attachment, beat the egg whites until stiff {but not dry} peaks form. With a silicone spatula, scrape the egg whites into another clean bowl, and set the bowl aside.
Switch out the whisk attachment on your mixer for the paddle attachment. To the mixer bowl, add the egg yolks and unsalted butter {or vegetable shortening} and beat until combined. Add the flour, xanthan gum, baking powder and salt, and mix to combine well. Add the Parmesan cheese, basil, and oregano {first rubbing the oregano with your fingers to release the oils}, and mix to combine.
In a slow but steady stream, with the mixer on medium speed, pour in the milk. Beat until well-combined.
Remove the mixer bowl from the mixer, and add about one-half of the egg whites to the batter. Carefully fold the egg whites into the batter until few white streaks remain. Add the remaining egg whites, and fold again until no white streaks remain.
Grease the wells of the ebelskiver pan with either unsalted butter or shortening. Heat the pan over medium heat until warm but not too hot or they will cook too quickly. The standard pan has 7 wells.
Fill each of the wells about halfway with the batter, being gentle as a lamb. You don’t want to deflate the egg whites. Beginning with the first well you filled by half, add about 1 teaspoon grated mozzarella cheese, and top with more batter until the cup is slightly over-full.
Allow the ebelskivers to cook until the bottoms have set enough to withstand some handling and are nicely brown, about 3 to 4 minutes. Using something pointy and made of either silicone or wood {I bought the official issue ebelskiver turners, ‘cause they’re pretty – but maybe try knitting needles or chopsticks}, coax them to flip over. They will be slightly unset on the top, in the center. Cook the other side for another minute or so until set and crusty brown. Remove from the pan.
Repeat with the remaining batter. Serve warm, with a side of tomato sauce for dipping.