Memphis Belle: Ebelskivers

Last weekend I made a couple batches of Ebelskivers. What is an ebelskiver you might ask? An ebelskiver is a traditional Danish pancake in the shape of a sphere. They are crossed between an American pancake and a popover with just a hint of a beignet. Ebelskivers can either be filled with just about anything you can think of or they can be plain. I made a batch of plain, a batch of chocolate with chocolate filling, a batch of salted caramel with caramel filling, and a batch of crab cake ebelskivers. They are really easy to make and yummy too!

I bought my ebelskiver pan from Williams Sonoma.

I also bought the mix from Williams Sonoma but you can always make the mix from scratch.

(picture from Willams Sonoma)

Batter Recipe:

1 cup all-purpose flour
1 1/2 teaspoons sugar
1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, separated
1 cup milk
2 tablespoons unsalted butter, melted

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

In another bowl, beat the egg whites until stiff peaks form. Fold about 1/3 of the egg whites into the batter, then fold in the rest until no white streaks remain.

To make the ebelskivers, brush the wells of the pan with some of the melted butter and place over medium heat. When the butter starts to bubble, add about 3 tablespoons of batter to each well.

Cook until the bottoms of the ebelskivers are lightly browned and crisp (3-5 minutes). Turn all the ebelskivers and cook until lightly browned on the second side about 3 minutes longer.

Transfer the finished ebelskivers to a plate and dust with powder sugar.

Salted Caramel-Pecan Ebelskivers

1 cup of pecans (finely chopped)
batter (recipe above)
1 tablespoon unsalted butter
1/2 cup caramel sauce or caramel dessert topping
sea salt

Add the pecans to your batter. Prepare your ebelskiver pan as directed above. When the butter in the wells begin to bubble add 1 tablespoon batter to each well. Then carefully spoon about 1 teaspoon of the caramel sauce in the center of each ebelskiver. Top each with another 1 tablespoon of batter.

Cook until the bottoms are lightly browned (3-5 minutes). Flip. Cook another 3 minutes. Transfer to a plate and drizzle with additional caramel sauce. Sprinkle with a pinch or tow of salt.

(picture from Williams Sonoma)

Once you have the basic batter you can alter it to make your favorite flavor of ebelskiver. The possibilities are endless...pumpkin pie, s'mores,strawberry shortcake, lemon curd-filled, cherry almond, iced gingerbread, tomato stuffed, crab cake style, spicy corn etc.

I have misplaced the cord to my camera so I am unable to post any of the pictures I took; however, I have found some pictures from other websites just so you can see and ebelskiver filled and yummy.