70 delicious twists on the classic Danish treat, from sweet delights to savory surprises, aebleskiver are perfect for any meal—especially brunch with family and friends.

Historically, slices of apple were dipped in pancake batter and fried, explaining the origin of the name, aebleskiver, which literally means apple-slices. Æble = apple and skiver = slices. Over time, the name stayed the same but the recipes evolved, and now æbleskiver can include other ingredients, not just apples. But they will always be in the shape of a more or less symmetrical sphere. Æbleskive pans come in a variety of sizes but the most common Danish æbleskiver pan is round with one handle and has seven cavities.

In this cookbook, author Pim Pauline Overgaard has created 70 varieties of æbleskiver– some sweet and some savory. On the sweet side, the recipes are suitable for special desserts including Almond Æbleskiverwith Warm Mixed Berry Compote and White Chocolate Hazelnut Æbleskiver with Sweet Beet Ice Cream and Candied Beet Chips. Savory recipes go from Ricotta Salata Æbleskiver with Grilled Corn and Fresh Herb Spread to Saffron Rice Æbleskiver a la Paella.

Basic recipes include gluten-free and vegan variations and the main recipes include many subrecipes for sauces, jams, glazes and other accompaniments that can take a humble æbleskiver to the heights of sophistication. Serve them for breakfast, brunch, or dinner or make them part of a bigger meal as an appetizer or side dish. Æbleskiver are welcome at the table anytime.

Photographs by the author throughout show the many different ways æbleskiver can be presented and how beautiful they can be on the table.