[Sca-cooks] aebelskivers and takoyaki

[Linda Peterson]

These two things are made pretty much identically but are poles apart in 
taste. Aebleskievers are about 2.5", takoyaki about 1.5" globes. The pans 
are several hemispherical indents in a circular sheet (cast iron's the 
best). The batter for the aebleskievers is more like a Swedish pancake (a 
double thick French crepe) than popovers. The takoyaki is a thinner 
batter.

The hot pan well is filled with batter, cooked to let set a bit, then 
additional ingredients are added, jams or fruit to aebleskivers, chopped 
octopus, scallions and ginger to the takoyaki, which sink down into the 
batter. The edge of the batter is then caught with the point of a skewer 
and the hemisphere turned over so it sticks up out of the well. The batter 
flows into the bottom of the well and continues to cook. When done you 
have a globe firm on the outside with a delicious filling on the inside. 
Fun for the kind of party where everyone hangs out in the kitchen. There 
are entertaining videos on the internet.

 	Linda
   mirhaxa at morktorn.com


On Tue, 5 Jan 2010, Kate Wood wrote:

> On Tue, Jan 5, 2010 at 8:43 AM, Ian Kusz <sprucebranch at gmail.com> wrote:
>> wait, wait, filled pancakes?  WHY DIDN'T I THINK OF THIS BEFORE????  They
>> sound great.  Especially the ideas with chocolate, or goat
>> cheese...mmmmm......goat cheese....with some olives, maybe...and grape
>> leaves.....mmmmm.....maybe paprika.....hmmm......and herbs....
>
> They're little balls, too. So that means they're all crunchy on the
> outside and gooey in the middle, they're amazing. Nutella and bananas
> is awesome, too. You have to remember you only have, like, 1" of space
> in the middle for filling though.
>
> Kate