Soft, pillowy pancake-like aebleskiver stuffed with chocolate hazelnut spread and sprinkled with powdered sugar.  I mean seriously, what could be better?!

Welcome to the final day of the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year!  Celebrate Brunch with us this week as we prepare for Mother’s Day. 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads – there is something for everyone!

I definitely saved my favorite #BrunchWeek recipe for last – Nutella Stuffed Aebleskivers.  Have you ever had aebleskivers?  I had never even heard of them until I had the pleasure of dating a curly blonde haired Scandinavian boy (a.k.a. Marc the husband) with a Danish mom who loves to cook.

I happily ate them on overnight visits to his parents, in awe of how something that I figured would just taste like a pancake could taste a thousand times better, and feeling like I could never learn to use one of the funny looking aebleskiver pans.

The curious cook in me finally won out and I asked to be taught the fine skill of aebleskiver making.  Since then, there has been no looking back.  Now, I love to make them for groups of friends at brunch or as a fun weekend breakfast for just Marc and I, and just recently I started playing around with stuffing them with fillings.

The recipe from Marc’s mom that I now have memorized uses Bisquick and while it’s absolutely delicious, I wanted to find a recipe made completely from scratch since I don’t typically have Bisquick stocked in my pantry.  I figured what better time to try than Brunch Week?!

This homemade version is just as good and really just as simple as the Bisquick version.  There are just a couple extra steps of measuring dry ingredients and you still have to separate the eggs and whip the egg whites, which is really the most putsy part of making the batter.

I have to admit, though – the process of making aebleskivers is a bit of a process, but no more of a process than, say, standing over a griddle making pancakes.

Which brings us to the question in the back of your mind: how in the world do you make aebleskivers?!  To start out, you do need a special pan.  It’s a small investment and believe me, once you make your first batch of aebleskivers, you’ll kick yourself for not buying an aebleskiver pan sooner.

Once you have your pan you, of course, make your batter.  Then you heat the pan on the stove-top (or if you buy an electric one, just turn it on to medium to medium-high heat), grease each hole, and pour in the batter.  Wait a minute or two until you can tell the sides are setting up but the insides are still runny, and use a skewer to rotate the aebleskivers a quarter turn.  This video is great at showing you the technique (fast forward to 3:00).

The one difference with this recipe is that you’re also going to add a dollop of Nutella into each hole.  I filled mine halfway with batter, then added the Nutella, and then finished off with the rest of the battter to make sure it was nice and nestled into each one.

If it’s your first shot at making aebleskiver, just have patience with it.  The more you practice, the better they will get!  And they’ll never be BAD, it’s just that some might look prettier than others.

While this time I served these Nutella Stuffed Aebleskiver with powdered sugar, we also love rolling them in cinnamon sugar and drizzling them with maple syrup.

We actually ate these with that Chorizo Hash from earlier this week and they were the perfect sweet complement to the spicy hash!

I hope you enjoy what the #BrunchWeek Bloggers cooked up today!

BrunchWeek Beverages:
Mango Swirled Coconut Margarita from The Little Ferraro Kitchen.
Bruleed Grapefruit Mojito from Healthy Delicious.
Strawberry Orange Blossom Sparkler from Baking a Moment.

BrunchWeek Egg Dishes:
Bacon and Egg Sandwiches on Cheddar Biscuits from Sew You Think You Can Cook.

BrunchWeek Breads, Grains and Pastries:
Lemon Blueberry Crepes from Love and Confections.
Java Jolt Overnight Oats from Take A Bite Out Of Boca.
Hagelslag-Covered Bread from Culinary Adventures with Camilla.
Nutella Stuffed Aebleskiver from greens & chocolate.
Baked French Toast Boats from The Spiffy Cookie.
Skinny Banana Oat Flaxseed Cookies from Hip Foodie Mom.
Cinnamon Sugar French Toast Sticks from Making Miracles.
Cheddar Pear Proscuitto Pull-Apart Bread from It Bakes Me Happy.
Alpine Cheese Grisini from Jane’s Adventures in Dinner.

BrunchWeek Main Dishes:
Bacon Cheddar Hashbrown Pancake from Pink Cake Plate.
Huevos Rancheros Burgers from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:
Fresh Mint and Orange Blossom Fruit Salad from Sarcastic Cooking.
Citrus and Cilantro Carrot Slaw from A Day in the Life on the Farm

BrunchWeek Desserts:
Mini Apple Pear Pies from Quarter Life (Crisis) Cuisine.
Strawberry Cake from Chelsea’s Messy Apron.
Chocolate Chip Walnut Coffee Cake from girlichef.
Raspberry Oatmeal Bars from My Catholic Kitchen.