In Denmark we use a knitting pin to turn them. The name "eble skiver" in Danish: "Æbleskiver", means apple slices- in the 17th century it was common put slices of apple in them, but this is very rare today, though some people still add a little apple jam or sweetened, puréed apple to the dough. Eble skivers are called "Munker" (litterally "monks") in Norway and Förtchen in Germany.

Ooops!!! I forgot: If you add apple puré or apple marmelade or small slices of apple, you have to put them into the eble skive after it is baked on one side! Never put it in the dough!