150 Best Ebelskiver Recipes
By Camilla Saulsbury
Paperback, 280 pages
Do you ebelskiver?
Ebelskivers are little puffed pancakes and the ebelskiver pan is generally heavy bottomed and has 7 or more little wells in it for making these delicious treats. Mine is cast-iron, but I have seen non-stick pans and electric ones as well.
Each finished little puff is a perfect 2-bite treat, but you are not limited to breakfast or dessert puffs - there are also savoury puff recipes just perfect for appetizers or as an accompaniment to a meal.
With this comprehensive book, you will be able to make wonderful little puffs for any occasion - there is even a Global ebelskivers section that has flavours from around the world.
Contents include:
- Introduction
- Essential Equipment
- Making Ebelskivers
- Ebelskivers 101
- Ebelskiver Tips
- Lightly Sweet Puffs for Breakfast and Brunch
- Sweet Treats
- Savory Puffs for Appetizers, Snacks, Breakfast and Lunch
- Global Puffs
So bring out your ebelskiver pan and try some of these delicious sample recipes below. Don't have a pan? Visit your local kitchenwares store -or try Amazon. You'll be happy you started ebelskivering!
Mayan Chocolate Puffs, page 197, Global Puffs (Latin America)Ready for a showstopper dessert? Look no further than these stylish puffs. Chocolate and spice may be a fashionable combination, but it is a trend backed up with centuries of Central American history.TipAn equal amount of regular semisweet chocolate chips may be used in place of the miniature chocolate chips. Coarsely chop the chips for more even distribution of the chocolate throughout the ebelskivers.
• 7-well ebelskiver pan
1 cup all-purpose flour 250 mL
1⁄4 cup unsweetened cocoa powder 60 mL
(not Dutch process)
1 tsp ground cinnamon 5 mL
1⁄2 tsp baking powder 2 mL
1⁄4 tsp baking soda 1 mL
1⁄4 tsp salt 1 mL
1⁄8 tsp cayenne pepper 0.5 mL
2 tbsp packed light brown sugar 30 mL
2 large eggs, separated 2
1 cup milk 250 mL
2 tbsp unsalted butter, melted 30 mL
1⁄2 tsp almond extract 2 mL
3⁄4 cup miniature semisweet chocolate chips 175 mL
Vegetable oil
1. In a large bowl, whisk together flour, cocoa powder, cinnamon, baking powder, baking soda, salt and cayenne.
2. In a medium bowl, whisk together brown sugar, egg yolks, milk, butter and almond extract until well blended.
3. Add the egg yolk mixture to the flour mixture and stir until just blended (the batter will appear slightly lumpy). Gently stir in chocolate chips.
4. In a medium bowl, using an electric mixer on medium-high speed, beat egg whites until frothy. Increase speed to high and beat until stiff, but not dry, peaks form. Using a rubber spatula, gently mix one-third of the egg whites into the batter. Gently fold in the remaining whites.
5. Brush wells of pan lightly with oil. Set pan over medium heat. When oil begins to sizzle, add 2 tbsp (30 mL) batter to each well. Cook for 2 to 4 minutes or until bottoms are crisp-firm to the touch. Using two skewers, flip the puffs over. Cook for 2 to 3 minutes or until crisp-firm to the touch and a toothpick inserted in the center comes out with a few moist crumbs attached. Remove pan from heat and transfer puffs to a plate. Let pan cool slightly.
6. Repeat with the remaining batter, brushing wells with oil and reheating pan before each batch. Serve warm or at room temperature.
Makes about 28 puffs
Antipasto Puffs, page 186, Savory Puffs for Apps, Snacks, Breaky, LunchSalami, artichoke hearts, sun-dried tomatoes and cheese go well together on more than a platter. These puffs are staggeringly simple to make, belying their complex taste.• 7-well ebelskiver pan
11⁄4 cups all-purpose flour 300 mL
3⁄4 tsp baking powder 3 mL
1⁄4 tsp salt 1 mL
1⁄8 tsp freshly cracked black pepper 0.5 mL
2 large eggs, separated 2
1 cup milk 250 mL
2 tbsp extra virgin olive oil 30 mL
3⁄4 cup chopped drained marinated 175 mL
artichoke hearts
1⁄3 cup packed fresh basil leaves, chopped 75 mL
1⁄4 cup chopped drained oil-packed 60 mL
sun-dried tomatoes
1⁄4 cup chopped salami 60 mL
Olive oil or vegetable oil
3 oz fontina or Brie cheese, cut into 90 g
1⁄2-inch (1 cm) cubes
1. In a large bowl, whisk together flour, baking powder, salt and pepper.
2. In a medium bowl, whisk together egg yolks, milk and oil until well blended.
3. Add the egg yolk mixture to the flour mixture and stir until just blended (the batter will appear slightly lumpy). Gently stir in artichoke hearts, basil, tomatoes and salami.
4. In a medium bowl, using an electric mixer on medium-high speed, beat egg whites until frothy. Increase speed to high and beat until stiff, but not dry, peaks form. Using a rubber spatula, gently mix one-third of the egg whites into the batter. Gently fold in the remaining whites.
5. Brush wells of pan lightly with oil. Set pan over medium heat. When oil begins to sizzle, add 1 tbsp (15 mL) batter to each well. Place 1 cheese cube in the center of each well and top with 1 tbsp (15 mL) batter. Cook for 2 to 4 minutes or until bottoms are golden brown. Using two skewers, flip the puffs over. Cook for 2 to 3 minutes or until bottoms are golden brown and a toothpick inserted in the center comes out with a bit of cheese and a few moist crumbs attached. Remove pan from heat and transfer puffs to a plate. Let pan cool slightly.
6. Repeat with the remaining batter and cheese cubes, brushing wells with oil and reheating pan before each batch. Serve warm or at room temperature.
Makes about 28 puffs
Excerpted from 150 Best Ebelskiver Recipes by Camilla V. Saulsbury © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.Raspberry Blintz Ebelskivers, page 78, Light, Sweet for Breakfast & BrunchDelivering all of the flavor of cheese blintzes, but with a fraction of the time and effort, these portable, popable ebelskivers are small bites of bliss.TipsFor best results, do not use nonfat ricotta cheese. Softened cream cheese or mascarpone cheese may be used in place of the ricotta cheese in the filling.
These ebelskivers are delicious with any combination of berries. Blackberries with blackberry jam, blueberries with strawberry jam — it’s almost impossible to go wrong!
• 7-well ebelskiver pan
Filling1⁄2 cup ricotta cheese 125 mL
1 tbsp granulated sugar 15 mL
1⁄4 tsp vanilla extract, divided 1 mL
Ebelskivers11⁄4 cups all-purpose flour 300 mL
3⁄4 tsp baking powder 3 mL
1⁄4 tsp salt 1 mL
1 tbsp granulated sugar 15 mL
2 large eggs, separated 2
1 cup milk 250 mL
2 tbsp unsalted butter, melted 30 mL
1⁄2 tsp vanilla extract, divided 2 mL
Vegetable oil
Confectioners’ (icing) sugar
Raspberry Sauce1⁄2 cup raspberry jam, at room temperature 125 mL
1 cup fresh or thawed frozen raspberries 250 mL
1. Filling: In a small bowl, stir together ricotta, sugar and vanilla until blended. Cover and refrigerate while preparing the batter.
2. Ebelskivers: In a large bowl, whisk together flour, baking powder and salt.
3. In a medium bowl, whisk together sugar, egg yolks, milk, butter and vanilla until well blended.
4. Add the egg yolk mixture to the flour mixture and stir until just blended (the batter will appear slightly lumpy).
5. In a medium bowl, using an electric mixer on medium-high speed, beat egg whites until frothy. Increase speed to high and beat until stiff, but not dry, peaks form. Using a rubber spatula, gently mix one-third of the egg whites into the batter. Gently fold in the remaining whites.
Makes about 21 puffs
Excerpted from 150 Best Ebelskiver Recipes by Camilla V. Saulsbury © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.
