Stuffed Ebelskivers Recipes

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BLUEBERRY-RICOTTA STUFFED EBELSKIVERS



Blueberry-Ricotta Stuffed Ebelskivers image

Ebelskivers -- fluffy Danish-style stuffed pancakes -- are even more fun when packed with blueberries and a lemony ricotta filling.

Provided by Food Network Kitchen

Time 45m

Yield 14 servings

Number Of Ingredients 15

1/3 cup ricotta
1 tablespoon honey, plus more for serving
Zest from 1/2 lemon
28 small or 14 large blueberries
1 1/4 cups all-purpose flour (see Cook's Note)
2 tablespoons firmly packed light brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup whole milk
1/4 cup sour cream
2 large eggs, separated
Zest from 1/2 lemon
2 tablespoons unsalted butter, melted
Confectioners' sugar, for serving

Steps:

  • For the filling: Mix together the ricotta, honey and lemon zest in a small bowl until well combined. Cover and refrigerate until ready to use.
  • For the pancakes: Whisk together the flour, brown sugar, baking powder, baking soda and salt in a medium bowl.
  • Whisk together the milk, sour cream, egg yolks and lemon zest in another medium bowl. Whisk the yolk mixture into the flour mixture until just combined (the batter will be lumpy). Allow the batter to rest while you whip the egg whites.
  • Beat the egg whites in a separate medium bowl with an electric mixer until stiff peaks form, about 1 minute. Gently fold the egg whites into the batter.
  • Heat an ebelskiver pan over medium heat for 4 minutes. Reduce the heat to medium low and brush 4 of the wells generously with melted butter so there is some butter pooling at the bottom of each (the butter should barely sizzle when it hits the pan). Fill each buttered well with about 1 tablespoon batter. Repeat with the butter and batter in the remaining 4 wells. (You are working in batches to prevent the butter from burning.) Allow the batter to cook slightly around the edges, about 30 seconds.
  • Carefully spoon about 1 teaspoon of the ricotta filling into the center of each ebelskiver, then press 2 blueberries (or just 1 if large) into the center. Spoon about 1 tablespoon additional batter on top of the blueberries so the wells are very full. Cook until the bottom crusts are golden brown, an additional 2 1/2 minutes.
  • Push a wooden skewer through the raw batter and into the bottom crust of each ebelskiver to turn it slowly. Allow the raw batter to flow back into the well and create a new bottom crust. (If an ebelskiver does not slide up easily or hold its shape, slide it back to its original position and give it more time to cook and set.) Cook until the new undersides are golden brown, 2 to 3 minutes more. Check all sides of the ebelskivers: If there are pale spots on some, turn them pale-side down so they brown against the bottom of the pan for a few seconds. When they are done, the ebelskivers should be deep golden brown all over and a skewer inserted deep into the pancakes, avoiding the filling, should come out clean. If you find that some are cooking much more quickly than others, rotate the pan occasionally to even out the heat. Remove the ebelskivers from the pan.
  • Repeat the process with the remaining melted butter, batter, filling and blueberries to make 6 more ebelskivers. By the second batch, the pan will be significantly hotter, so you may need to reduce the heat or remove the pan from the heat occasionally to ensure even cooking. Dust the ebelskivers with confectioners' sugar and serve warm drizzled with honey.

CARROT CAKE STUFFED EBELSKIVERS



Carrot Cake Stuffed Ebelskivers image

The classic flavors of carrot cake take a new form -- crisp on the outside and melting on the inside -- when made into Danish-style stuffed pancakes.

Provided by Food Network Kitchen

Time 50m

Yield about 18 servings

Number Of Ingredients 15

1/3 cup cream cheese, at room temperature
3 tablespoons chopped pecans
3 tablespoons golden raisins
2 tablespoons confectioners' sugar, plus more for serving
1 1/4 cups all-purpose flour (see Cook's Note)
2 tablespoons firmly packed light brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
3/4 cup whole milk
1/4 cup sour cream
2 large eggs, separated
1/2 cup grated carrots
2 tablespoons unsalted butter, melted

Steps:

  • For the filling: Mix together the cream cheese, pecans, raisins and confectioners' sugar in a small bowl. Cover and refrigerate until ready to use.
  • For the pancakes: Whisk together the flour, brown sugar, baking powder, baking soda, cinnamon and salt in a medium bowl.
  • Whisk together the milk, sour cream and egg yolks in another medium bowl. Whisk the yolk mixture into the flour mixture until just combined, then stir in the carrots (the batter will be lumpy). Allow the batter to rest while you whip the egg whites.
  • Beat the egg whites in a separate medium bowl with an electric mixer until stiff peaks form, about 1 minute. Gently fold the egg whites into the batter.
  • Heat an ebelskiver pan over medium heat for 4 minutes. Reduce the heat to medium low and brush 4 of the wells generously with melted butter so there is some butter pooling at the bottom of each (the butter should barely sizzle when it hits the pan). Fill each buttered well with about 1 tablespoon batter. Repeat with the butter and batter in the remaining 4 wells. (You are working in batches to prevent the butter from burning.) Allow the batter to cook slightly around the edges, about 30 seconds.
  • Carefully spoon 1 heaping teaspoon of the filling into the center of each ebelskiver and gently press down into the batter. Spoon about 1 teaspoon additional batter on top of the filling in each so the wells are very full and the filling is covered. Cook until the bottom crusts are golden brown, an additional 2 1/2 minutes.
  • Push a wooden skewer through the raw batter and into the bottom crust of each ebelskiver to turn it slowly. Allow the raw batter to flow back into the well and create a new bottom crust. (If an ebelskiver does not slide up easily or hold its shape, slide it back to its original position and give it more time to cook and set.) Cook until the new undersides are golden brown, 2 to 3 minutes more. Check all sides of the ebelskivers: If there are pale spots on some, turn them pale-side down so that they brown against the bottom of the pan for a few seconds. When they are done, the ebelskivers should be deep golden brown all over and a skewer inserted deep into the pancakes, avoiding the filling, should come out clean. If you find that some are cooking much more quickly than others, rotate the pan occasionally to even out the heat. Remove the ebelskivers from the pan.
  • Repeat the process with the remaining melted butter, batter and filling. By the second batch, the pan will be significantly hotter, so you may need to reduce the heat or remove the pan from the heat occasionally to ensure even cooking. Dust the ebelskivers with confectioners' sugar and serve warm.

AEBLESKIVER (DANISH PANCAKE BALLS)



Aebleskiver (Danish Pancake Balls) image

Based on a recipe from Sunset's Breakfast & Brunches cookbook. You will need an ebelskiver (aebleskiver or aebelskiver) pan to make this; we purchased our NordicWare one at L.L. Bean's in Freeport, Maine. "The tender ball-shaped pancakes the Danish call "aebleskiver" derive their roundness from the iron in which they're cooked.... To make perfectly round aebleskiver, you must frequently lift and turn the baked section of each ball. They will eventually seal themselves, creating a hollow in each center. Serve with your favorite jam or preserves." When we make these, we experiment by placing the jam, preserves, or chocolate inside the aebleskivers!

Provided by mersaydees

Categories     High In...

Time 30m

Yield 12-15 pancake balls

Number Of Ingredients 10

1 1/4 cups all-purpose flour
1/2 teaspoon salt
2 1/4 teaspoons baking powder
2 tablespoons granulated sugar
1/2 teaspoon ground cardamom or 1/2 teaspoon ground cinnamon
1 egg, beaten
1 cup milk
3 tablespoons butter or 3 tablespoons margarine, divided, melted and cooled
powdered sugar
fruit jam or preserves

Steps:

  • Sift flour with salt, baking powder, granulated sugar, and cardamom in medium-size bowl. Combine egg, milk, and 2 tablespoons of butter in small bowl. Add wet mixture to dry combination and stir until blended and smooth.
  • Note: If your ebelskiver pan is new and isn't Teflon coated, season it by preheating it to medium-hot - until water dripped onto the surface sizzles. Brush entire cooking surface generously with salad oil. Continue to heat just until oil smokes, then remove from heat and let cool completely. Wipe clean and your ebelskiver is ready for use. If your old ebelskiver seems to stick, wash its cooking surface in soapy water. Then season as directed above.
  • Place a seasoned aebleskiver pan over medium heat until water sprinkled in pan sizzles. Brush each cup lightly with some of the remaining butter. Fill each cup approximately 2/3 full with batter. About 30 seconds later, a thin shell forms on the bottom of each pancake ball. Coerce unbaked batter to flow out by sticking a slender wooden or metal skewer into baked portion and gently pulling shell almost halfway up.
  • Continue to rotate each pancake ball about every 30 seconds as the shell begins to set, pulling up the baked shell to let remaining batter flow out into cup. After about four turns, the ball should be almost formed and you can turn it upside down to seal.
  • Continue baking, rotating the balls frequently until they are an even golden brown and a skewer inserted in center comes out clean. Using skewer, lift balls from pan when baked. Repeat with remaining batter.
  • Serve immediately, or keep warm for as long as 30 minutes in a bun warmer or cloth-lined basket on an electric warming tray. Dust with powdered sugar. Break each ball in half, fill with jam, and eat out-of-hand.

AEBLESKIVER



Aebleskiver image

Aebleskiver - a Danish dessert, like doughnut holes, but sweeter and much better traditionally served with glogg during the Advent. Cooked in a cast iron pan that resembles an egg poacher. Serve hot with syrup, jam or powdered sugar.

Provided by Lisa G.

Categories     World Cuisine Recipes     European     Scandinavian

Time 30m

Yield 30

Number Of Ingredients 10

2 egg whites
2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon white sugar
½ teaspoon baking soda
½ teaspoon salt
2 egg yolks
4 tablespoons butter, melted
2 cups buttermilk
1 cup vegetable oil for frying

Steps:

  • In a clean glass or metal bowl, beat the egg whites with an electric mixer until they can hold a stiff peak. Set aside.
  • Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last.
  • Put about 1tablespoon of vegetable oil in the bottom of each aebleskiver pan cup and heat until hot. Pour in about 2 tablespoons of the batter into each cup. As soon as they get bubbly around the edge, turn them quickly (Danish cooks use a long knitting needle, but a fork will work). Continue cooking, turning the ball to keep it from burning.

Nutrition Facts : Calories 63.3 calories, Carbohydrate 7.7 g, Cholesterol 18.4 mg, Fat 2.8 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 124.7 mg, Sugar 1.2 g

CHOCOLATE-RASPBERRY STUFFED EBELSKIVERS



Chocolate-Raspberry Stuffed Ebelskivers image

These dumpling-like Danish-style pancakes are perfect for a special breakfast, coffee break, snack or dessert. Each one contains a sweet surprise: a raspberry filled with chocolate-hazelnut spread.

Provided by Food Network Kitchen

Time 40m

Yield 14 servings

Number Of Ingredients 13

1 1/4 cups all-purpose flour (see Cook's Note)
2 tablespoons cocoa powder
2 tablespoons firmly packed light brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup whole milk
1/4 cup sour cream
2 large eggs, separated
2 tablespoons unsalted butter, melted
2 tablespoons plus 1 teaspoon chocolate-hazelnut spread
14 raspberries
Confectioners' sugar, for serving

Steps:

  • Whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda and salt in a medium bowl.
  • Whisk together the milk, sour cream and egg yolks in another medium bowl. Whisk the yolk mixture into the flour mixture until just combined (the batter will be lumpy). Allow the batter to rest while you whip the egg whites.
  • Beat the egg whites in a separate medium bowl with an electric mixer until stiff peaks form, about 1 minute. Gently fold the egg whites into the batter.
  • Heat an ebelskiver pan over medium heat for 4 minutes. Reduce the heat to medium low and brush 4 of the wells generously with melted butter so there is some butter pooling at the bottom of each (the butter should barely sizzle when it hits the pan). Fill each buttered well with about 1 tablespoon batter. Repeat with the butter and batter in the remaining 4 wells. (You are working in batches to prevent the butter from burning.) Allow the batter to cook slightly around the edges, about 30 seconds.
  • Meanwhile, carefully spread about 1/2 teaspoon of the chocolate-hazelnut spread into the center and over the top of 8 of the raspberries. Press each raspberry chocolate-side down into the batter of one of the wells. Spoon about 1 tablespoon of additional batter on top of each raspberry so the wells are very full. Cook until the bottom crusts are golden brown, an additional 2 1/2 minutes.
  • Push a wooden skewer through the raw batter and into the bottom crust of each ebelskiver to turn it slowly. Allow the raw batter to flow back into each well and create a new bottom crust. (If an ebelskiver does not slide up easily or hold its shape, slide it back to its original position and give it more time to cook and set.) Cook until the new undersides are golden brown, 2 to 3 minutes more. Check all sides of the ebelskivers: If there are pale spots on some, turn them pale-side down so they brown against the bottom of the pan for a few seconds. When they are done, the ebelskivers should be deep golden brown all over and a skewer inserted deep into the pancakes, avoiding the filling, should come out clean. If you find that some are cooking much more quickly than others, rotate the pan occasionally to even out the heat. Remove the ebelskivers from the pan.
  • Repeat the process with the remaining melted butter, batter, chocolate-hazelnut spread and raspberries to make 6 more ebelskivers. By the second batch, the pan will be significantly hotter, so you may need to reduce the heat or remove the pan from the heat occasionally to ensure even cooking. Dust the ebelskivers with confectioners' sugar and serve warm.

EASY STUFFED RICOTTA EBELSKIVERS



Easy Stuffed Ricotta Ebelskivers image

Found this recipe online when looking for alternative uses for the antique ebelskiver cast iron pan that I restored. Had to add my own stuffing ideas and save for future use!!

Provided by Raquel Grinnell

Categories     Breakfast

Time 30m

Yield 21 ebelskivers, 21 serving(s)

Number Of Ingredients 16

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2 eggs (beaten)
1 1/2 cups ricotta cheese
1 cup half-and-half
1 teaspoon vanilla extract
1/2 cup butter, melted (1 stick)
4 ounces cream cheese
1/4 cup manchego cheese, cubed
1 teaspoon fresh rosemary, chopped finely
1 banana, sliced
2 tablespoons brown sugar
1/3 cup chocolate chips

Steps:

  • Combine all dry ingredients (first five ingredients) in a large bowl. Combine all wet ingredients (next four ingredients - not the butter!) in a separate, smaller bowl, then mix wet into dry ingredients with a whisk. I find it best to make the batter the night before. Cover and refrigerate until using.
  • I find it best of you put batter into a squeeze bottle for less mess. Heat pan over medium high heat and brush the wells generously with melted butter. When they begin to sizzle, fill each well 3/4 full of batter, starting with the middle, then going to the top and clockwise so that you can remember the order to flip them and they cook evenly.
  • You can stuff these in all sorts of ways! Top the center of each well of batter with a dab of cream cheese, or a chunk of manchego cheese sprinkled with rosemary for savory ebelskivers. For sweet ebelskivers, try a slice of banana sprinkled with brown sugar, or 3-4 chocolate chips. Once they are stuffed, then cover stuffing with batter, taking care not to over-fill the well.
  • Cook for 2-4 minutes, or until the bottoms of the ebelskiver are browned. Use two long wooden skewers or chopsticks to carefully flip them over. Cook for another 2-3 minutes until they are evenly browned.
  • The ebleskivers are done when they are golden all over and a toothpick inserted into the center comes out with only a few crumbs attached. Remove the puffs from the pan, wipe the wells with paper towel to remove crumbs, brush the wells with more butter and repeat with the remaining batter. This recipe should make about 3 pans of ebleskivers.
  • Eat the sweet ebleskivers warm either sprinkled with confectioner's sugar or drizzled with chocolate sauce; the manchego/rosemary ones drizzled with honey, and you can go any direction with the cream cheese - get crazy and drizzle with warm jam! If you are making lots, you can keep the ebleskivers warm by placing them an oven preheated to 200°F and covered loosely with foil.

Nutrition Facts : Calories 170.3, Fat 11.2, SaturatedFat 6.8, Cholesterol 48.5, Sodium 158.1, Carbohydrate 13.7, Fiber 0.6, Sugar 4.9, Protein 4.4

AEBLESKIVER



Aebleskiver image

Years ago, a friend returned from visiting her family in Denmark and brought back her family recipe for aebleskiver. After hearing her rave about these tasty Danish pancake balls sold in bakeries and at street markets there, I ordered an aebleskiver pan. I've been making them ever since. -Kristine Chayes, Smithtown, New York

Provided by Taste of Home

Categories     Breakfast

Time 25m

Yield about 3 dozen.

Number Of Ingredients 8

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
3 large eggs, separated, room temperature
2 cups buttermilk
2 medium peaches, peeled and chopped
Confectioners' sugar

Steps:

  • In a large bowl, whisk egg yolks and buttermilk until blended. In another bowl, whisk flour, baking soda, salt and cinnamon. Stir into egg mixture just until moistened. In a small bowl, beat egg whites on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into batter. Fold in remaining egg whites. Place a greased aebleskiver pan over medium heat. In batches, pour 1 tablespoon batter into each cup. Top with a peach piece and another 1 tablespoon batter. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve warm with confectioners' sugar. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 5-10 minutes. Or, place on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.

Nutrition Facts : Calories 160 calories, Fat 2g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 530mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges

LAURA'S FAMOUS AEBLESKIVER



Laura's Famous Aebleskiver image

Traditional Danish breakfast treat that's a cross between a pancake and a popover. Made using a special aebleskiver pan. Often served during Christmastime. Serve with confectioners sugar sprinkled over top. Maple syrup or jam are also delicious!

Provided by Laura

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 15m

Yield 4

Number Of Ingredients 5

2 cups white flour
1 teaspoon salt
1 teaspoon baking soda
2 cups buttermilk
3 eggs, separated

Steps:

  • Sift the flour, salt, and baking soda together in a bowl. Add the buttermilk and egg yolks; stir until you have a batter.
  • In a separate large glass or metal mixing bowl, beat the egg whites until foamy until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold the egg whites into the prepared batter.
  • Place an aebleskiver pan over medium heat; prepare each cup with cooking spray. Pour the batter into each cup to about 2/3 full. Cook until golden brown on each side, using a toothpick to flip, 1 to 2 minutes per side.

Nutrition Facts : Calories 330.1 calories, Carbohydrate 53.9 g, Cholesterol 144.4 mg, Fat 5.4 g, Fiber 1.7 g, Protein 15.2 g, SaturatedFat 1.9 g, Sodium 1078.4 mg, Sugar 6.3 g

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2016-08-03 Fill with about half a teaspoon of jam or a pinch of chocolate chips. Top with additional batter - I fill 1/8" from the top. Cook until bottoms are golden and sides are set, about 3-4 minutes, then, using your method of choice, flip pancakes and continue to cook until bottom is golden - another 2-3 minutes.
From craftycookingmama.com


BUTTERMILK AEBLESKIVERS - A BOUNTIFUL KITCHEN
2020-12-06 Separate whites and beat until peaks form. In another bowl, combine egg yolks and buttermilk. Add dry ingredients all at once to buttermilk mixture. Add melted butter. Fold in egg whites. Heat Aebleskiver pan, and butter each portion of pan. Place a small amount of batter into pan and cook until golden. Turn with skewers or toothpicks.
From abountifulkitchen.com


MUSHROOM STUFFED EBELSKIVERS RECIPE | PANIYARAM RECIPES, …
Apr 20, 2013 - This Pin was discovered by Victoria. Discover (and save!) your own Pins on Pinterest
From pinterest.ca


STUFFED EBELSKIVERS – RECIPES NETWORK
2018-12-11 Step 1. Whisk together the flour, light brown sugar, baking powder, baking soda and salt in a medium bowl. Step 2. Whisk together the egg yolks, milk and sour cream in another medium bowl.
From recipenet.org


LEMON CURD EBELSKIVER, OR, LEMON STUFFED PANCAKES - PINTEREST
This ebelskivers recipe also contains a classic combination of ingredients - our beloved spinach and feta - can't go wrong with that! INGREDIENTS 1 cup cake flour ½ tsp sugar ½ tsp baking powder ¼ tsp salt 2 large eggs, separated 1 cup whole milk 2 tbsp unsalted butter 1 tsp dried oregano 10oz frozen chopped spinach½ cup crumbled feta cheese METHOD 1.
From pinterest.com


BLUEBERRY-RICOTTA STUFFED EBELSKIVERS – RECIPES NETWORK
Step 1. For the filling: Mix together the ricotta, honey and lemon zest in a small bowl until well combined. Cover and refrigerate until ready to use.
From recipenet.org


CHOCOLATE STUFFED PANCAKES {EBELSKIVERS RECIPE} - MY FRUGAL …
Apr 7, 2014 - Quick and easy Ebelskivers recipe- a perfect grab and go breakfast or brunch recipe!
From pinterest.com


NUTELLA-STUFFED MINI PANCAKES - TASTEMADE
Steps. Combine the flour, sugar, baking powder and salt in a bowl. In a separate bowl, whisk the egg yolks, then add the milk and butter. Add the flour mixture and whisk until well combined, but still lumpy. In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form. Add 1/3 of the egg whites to the batter and gently ...
From tastemade.com


FOODIE FRIDAY: DELICIOUS EBELSKIVER RECIPE FOR BRUNCH
2015-01-16 The instructions on my pan said to fill them 3/4 full with batter but my friend Tiffanie filled them to the brim and when they started to bubble, she lightly stabbed each ebelskiver with a knife and flipped them 1/4 of the way around until fully cooked. The result is beautiful, light fluffy ebelskivers your family will love! [yumprint-recipe id ...
From milehighmamas.com


HOW TO MAKE FILLED PANCAKES (EBELSKIVER) - YOUTUBE
Learn how to make Danish filled pancakes, known as aebleskiver (or ebelskiver). Interested in making this at home? Purchase a similar pan here: http://bit.ly...
From youtube.com


CREAM CHEESE FILLED EBELSKIVERS WITH FRESH RASPBERRY SAUCE
2020-06-23 2 tsp. cornstarch. 2 Tbsp. water. 1 Tbsp. butter. 1. For raspberry sauce, in a small saucepan over medium heat, stir together raspberries, sugar and water until the sugar is dissolved. Heat the mixture to boiling, stirring often. Reduce heat and add vanilla. 2. In a small bowl, whisk the cornstarch and water until combined.
From cinnamonandcoconut.com


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