Title: Aebleskiver #1
 Categories: Bread
      Yield: 6 Servings
 
    250    Grams flour
      3    Eggs
   7/16    Liter light cream or milk
     25    Grams yeast
      1 ts Sugar
 
   A couple of months back there was a discussion on how to make
  Aebleskiver. As a lover of Aebleskiver it really hurt me to see how
  "distorted" some of these reci pes were. So when I bought the book
  "Mad", by Ingeborg Suhr from 1942 I decided to enlighten you poor
  netters.  The following three recipes are from the country where
  Aebleskiver originated and are the "real thing". Although Ingeborg
  Suhr does not say anything about it I would suggest serving with
  either sifted confectioners sugar, blackberry jam or both. At
  Christmas I would suggest serving with glogg.
  
   Sift flour with sugar and salt. Mix yeast with lukewarm cream (or
  milk). Add eggs (one at a time).  Combine all of the previous. Leave
  for approximately 2 hours to raise.  Bake in Aebleskiver pan to
  golden brown at low heat.
  
   NOTES : 10 grams of baking powder could be added, then the cream
  should not be heated and the Aebleskiver should be baked at once. A
  little apple sauce or pieces of apple could be added while baking.