Well Jaba, you have to have the special pan to make them too. Here's a link to one though:
http://www.norprowebstore.com/specia...-3114-553.aspx
Here's the mix we got at World Market:
http://www.worldmarket.com/product/m...o?&from=Search
This is the cookbook I have for them:
http://www.amazon.com/Ebelskivers-Da...ivers+cookbook
If you do the "click to look inside" on the cover photo, there is a good bit of information on them (including how to handle the batter and how to turn them), and one of the last things in the preview is 2-3 recipes. Traditionally, ebelskivers are filled with what amounts to homemade apple pie filling and then dusted with powdered sugar. I've had them plain, with fruit filling, and with Nutella. You can also make them savory though. One of the most traditional savory versions is smoked salmon & dill.
My boyfriend is from Denmark, where these originated, so we usually get these at some point when we visit his family. Different regions of Denmark have their specialties in each traditional food, just like we do in barbecue in the US. The difference might be in what the primary spice is, or what meat is served with a traditional dish. This is usually influenced by the region's closest neighboring country. Where my boyfriend grew up has gone back and forth between the Danish and German government for hundreds of years, so there is a strong German influence in that region. On the Copenhagen side, there is more of a Swedish influence. It's the difference between having sausage with the traditional New Year's meal or ham.
In Danish, the word is aebelskiver, or literally "apple slices". It's pronounced able-ski-ver. No matter how you say it, they're good!
