Apple Butter Aebleskivers with Maple Chantilly

© Katherine Stetson
  • 2 cups whipping cream
  • 6 tablespoons maple syrup, divided
  • 2 large eggs, separated
  • 1 tablespoon vegetable oil
  • 1 cup buttermilk
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1 cup unbleached, all purpose flour
  • 1/2 teaspoon cream of tartar
  • butter-flavored vegetable oil spray, for greasing the aebleskiver pan
  • toasted or spiced chopped nuts, for topping the chantilly
  • 1/3 cup apple butter (or apple sauce or jam), for filling the aebleskivers
  • confectioner’s sugar, for dusting the cooked aebleskivers
  • warm maple syrup, to pass separately

For the Maple Chantilly, whip the cream with a hand mixer until soft peaks form.  Add 4 tablespoons maple syrup and continue whipping until peaks stiffen.  Cover and refrigerate until ready to serve.

For the Apple Butter Aebleskivers, combine egg yolks, remaining maple syrup, vegetable oil and buttermilk in a large bowl and whisk until smooth.  Stir in the sea salt, baking powder, baking soda, cinnamon and flour.  Be careful not to over mix.  Set aside.

Whip the 2 egg whites, cream of tartar and a pinch of sea salt until stiff peaks form.  Stir 1/3 of the egg whites into the batter mixture until well combined.  Fold in remaining egg whites, in two batches, being careful not to deflate the egg whites.

Spray an aebleskiver pan* with butter-flavored oil. Fill each well with one tablespoon of batter followed by 3/4 teaspoon of apple butter followed by a final tablespoon of the batter.  Place on a burner set to medium to medium-high heat.  After about 4 minutes, small bubbles will appear on the surface of the batter.  Gently turn the aebleskiver over using two bamboo skewers (or knitting needles) and continue cooking for an additional 2-3 minutes until nicely browned on the bottom.  Remove to a rack and continue cooking batter.  Keep aebleskivers warm in a 170 degree oven or serve immediately.

Divide aebleskivers amongst 4- 6 plates, dust with confectioner’s sugar and top with a generous dollop of Maple Chantilly and nuts.  Pass warm maple syrup separately.


* The best aebleskiver pans are non-stick cast aluminum, nine inches in diameter with two and a half inch diameter divots for the aebleskivers.

Copyright © Katherine Stetson, all rights reserved.