Sunday, June 15, 2014


This is a traditional Dutch breakfast that we enjoyed before going gluten-free.  We found a recipe that is GF, and now it is a favorite breakfast.  The only problem is that it takes a long time to cook them.  Also, you need an aebelskiver pan, shown above.  But, in the end, I think all the trouble is worth it.  If you plan to make aebelskivers often, you can make a "dry mix" jar with all the flours, baking soda, etc.


1/2 cup rice flour
1/4 cup almond flour
1/8 cup potato starch
1/8 cup buckwheat flour
1/2 Tb sugar
1/2 teaspoon xanthan gum
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg, separated
2 tablespoons butter, melted
1 cup milk, warmed
jam or fruit or apple butter for filling
powdered sugar for garnish (optional)


1.  In small bowl combine dry ingredients. Set aside.
2.  In small saucepan, warm milk and butter until butter just melts.  Add egg yolk, but be sure milk is cool enough that egg won't cook.
3.  Beat egg white until stiff.
4.  Stir the dry mix and the milk mix together.  Fold in egg white.
5.  Heat aebelskiver pan over medium low heat.  Put about 1/2 teaspoon or 1 teaspoon oil in each cup. Place about 1 tablespoon of batter in each well, add 1 teaspoon of filling to the center of each, then cover with about 1 teaspoon more of batter over the top.  Cook until lightly brown on the bottom, and then get the skewer and use them to turn it over.  It takes some practice and is pretty hard to do.  Make it so the uncooked side is underneath.    Cook until light brown all over.  Serve with fresh fruit, powdered sugar, or fruit syrup.