Click the photo for video link

Episode 99

Ebelskivers

Book by Kevin Crafts

Vanilla Batter

1 Cup All Purpose Flour
1 1/2 Tsp Sugar
1/2 Tsp Baking Powder
1/4 Tsp Salt
2 Large Eggs-Divided
1 Cup Whole Milk
2 Tbsp Unsalted Butter, Melted and Slightly Cooled
1/2 Tsp Vanilla Extract*

*NOTE: For plain ebelskiver batter, leave out the vanilla

In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a small bowl, lightly whisk egg yolks, then whisk in the milk, melted butter and vanilla extract. Add the yolk mixture to the flour mixture and, using a wooden spoon, stir until well blended. The batter will be lumpy.

In a clean bowl, using an electric mixer on high speed, beat the egg whites until stiff, but not dry, peaks form. Using a rubber spatula, fold about one third of the egg whites into the batter to lighten it, then fold in the rest of the egg whites just until no white streaks remain. Use the batter right away.

Classic Ebelskivers

Vanilla Batter (as above)
1 Tablespoon Unsalted Butter, melted and slightly cooled
Confectioners sugar for dusting

Preheat the oven to 200 F. Make the batter as directed.

Brush the wells of the ebelskiver pan with some melted butter and place over medium heat. When the butter starts to bubble, add about 3 Tablespoon batter to each well. 

Cook until the bottoms of the pancakes are lightly browned and crispy, about 3 -5 minutes. Use two short wooden skewers or chopsticks to turn all the pancakes over and cook until lightly browned on the second side, about 3 minutes longer.

Transfer the finished pancakes to a platter and keep warm in the oven while you repeat the process for the remaining ebelskivers.

 

Jelly Donut Ebelskivers

Vanilla Batter (as above)
1 Tablespoon Unsalted Butter, melted and slightly cooled
1/2 Cup Strawberry or grape jelly, jam, or your favorite preserves
3 Tsp Superfine Sugar for dusting (optional)

Preheat oven to to 200 F. Make the batter as directed.

Brush the wells of the ebelskiver pan with some melted butter and place over medium heat. When the butter starts to bubble, add about 1 Tablespoon batter to each well. Working quickly, carefully spoon about 1 tsp. of the jam into the center of each pancake. Top each with another 1 Tbsp of batter.

Cook until the bottoms of the pancakes are lightly browned and crispy, about 3 -5 minutes. Use two short wooden skewers or chopsticks to turn all the pancakes over and cook until lightly browned on the second side, about 3 minutes longer.

Transfer the finished pancakes to a platter and keep warm in the oven while you repeat the process for the remaining ebelskivers.

 

Spinach and Feta Cheese Ebelskivers

10 oz. Frozen chopped spinach, thawed and drained
1 Cup Cake Flour
2 1/2 Tsp Fresh Oregano minced or 1 Tsp Dried Oregano
1/2 Tsp Sugar
1/2 Tsp Baking Powder
1/4 Tsp Salt
2 Large Eggs separated
1 Cup Whole Milk
3 Tbsp Unsalted Butter melted and cooled slightly
1/2 Cup Crumbled Feta Cheese

Preheat the oven to 200 F. Drain the spinach thoroughly. In a large bowl whisk together the flour, oregano, sugar, baking powder and salt. In a small bowl, lightly whisk egg yolks, then whisk in the milk and two tablespoons of melted butter. Add the yolk mixture and the spinach to the flour mixture and using a wooden spoon, stir until well blended. The mixture will be lumpy.

In a clean bowl, using an electric mixer on high speed, beat the egg whites until stiff, but not dry, peaks form. Using a rubber spatula, fold about one third of the egg whites into the batter to lighten it, then fold in the rest of the egg whites just until no white streaks remain. 

Brush the wells of the ebelskiver pan with some melted butter and place over medium heat. When the butter starts to bubble, add about 1 Tablespoon batter to each well. Working quickly, carefully spoon about 1 Tsp. of the feta into the center of each pancake. Top each with another 1 Tbsp of batter.

Cook until the bottoms of the pancakes are lightly browned and crispy, about 3 -5 minutes. Use two short wooden skewers or chopsticks to turn all the pancakes over and cook until lightly browned on the second side, about 3 minutes longer.

Transfer the finished pancakes to a platter and keep warm in the oven while you repeat the process for the remaining ebelskivers.