Ebelskiver Pan

Appears in

Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague


By Rick Rodgers

Published 2002

Originally used in Scandinavian cooking to make ebelskiver (apple dumplings cooked in the pan’s round molds on top of the stove), this is the best pan to use for baking the small, round Indianerkrapfen cakes. If the pan has a plastic handle, remove it (they usually are attached with a screw), or wrap it well in a double thickness of foil to protect it from the oven’s heat. If cast iron, the pan needs to be seasoned before use. Wash the pan well in hot, soapy water, then dry. Using a paper towel dipped in flavorless vegetable oil, rub the pan’s indentations with oil. Bake in a preheated 350°F oven for 30 minutes. Let the pan cool, then repeat the process. To keep the pan seasoned, don’t wash it in soapy water. After using the pan, clean it with a wet paper towel and salt (gritty kosher salt works best). The salt will loosen any cooked dough without removing the natural nonstick coating created by the oil.

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