Adventures of an unfussy foodie.

April 02, 2012

Easter-skivers


Are you familiar with Ebelskivers (pronounced able-skeevers)? They're delightful, Danish, filled pancakes. Traditionally, they're filled with cooked apples and served on Christmas. They are heavenly, and so much fun to make! But here's the thing, they require a special pan, and I think that makes them a little silly... ...UNLESS you find ways to use that pan year-round.

Not long ago, I came across a brand new Ebelskiver pan at Goodwill, and I couldn't resist bringing it home. Little did I know that it would cause my cute hubby to obsess a little. He couldn't wait to try it. HE took ME to Williams-Sonoma (not that I objected very loudly...) in search of fun things to try in it; Ebelskiver Mix!, Ebelskiver turners!, and an Ebelskiver cookbook! I thought the cookbook was a bit much, but he doesn't usually get so excited about things, so we bought it and took it home. I'm so glad we did, because Kevin Crafts has taken the Ebelskiver out of its comfort zone in his Ebelskiver cookbook.

{Wow, this post didn't start out as a testimonial about a cookbook, but it sure turned into one quickly...}

All of this leading up to what I'm really meaning to propose, which is that Ebelskivers aren't only for Danes at Christmas anymore! If you're feeling adventurous, you ought to whip out your Ebelskiver pans this Easter and make some Orange Cream or Carrot Cake Ebelskivers! They're perfect for Easter -- light and fluffy, a little special, but not too too much work. They remind me of Easter eggs, since they have surprises in the middle! Once you get the hang of the technique, it's really not difficult, and older kids could easily help out.

I've used the same orange cream cheese filling for both batters, but you could easily decide you want something different, and that is fine by me. Though neither is particularly sweet, I didn't think they needed more embellishment than a generous dusting of powdered sugar, though I also think they would taste great with a drizzle of plain old maple syruple (you know, like Mrs. Butterworth's).

PRINTABLE RECIPE

Orange Cream Cheese Filling
adapted from Ebelskivers by Kevin Crafts

Ingredients:
6 oz. cream cheese (I used Neufchatel, because that's what I usually have around)
zest of one orange (about 1 Tbsp. or so)
1 Tbsp. powdered sugar
1/2 tsp. vanilla

Directions:
Whip together until fairly fluffy and well combined. Refrigerate until needed.



Orange Batter
from Ebelskivers by Kevin Crafts

Ingredients:
1 c. (125 g) cake flour
1 1/2 tsp. sugar
1/2 tsp. baking powder
1/4 tsp. salt
2 eggs, separated
1/2 c. milk
1/2 c. fresh orange juice (it took about 3 medium-sized oranges to make 1/2 c. juice)
2 Tbsp. butter, melted

Directions:
In a large bowl, whisk together dry ingredients. Set aside. In a small bowl, combine egg yolks, milk, orange juice, and melted butter. Add this mixture to the dry ingredients, and stir until just combined -- the batter will be a little lumpy.
In a very clean bowl, beat the egg whites until stiff, but not dry, peaks form. Gently fold about a third of the egg whites into the batter to lighten, then fold in the remaining whites until no white streaks remain. Use batter immediately, otherwise it will separate.




Carrot Cake Batter
adapted from Willow Bird Baking

Ingredients:
2 c. flour
1/2 tsp. salt
2 Tbsp. sugar
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1 3/4 c. buttermilk
2 eggs, separated
4 Tbsp. (1/2 stick) butter
1/2 tsp. vanilla
1 1/2 cup finely grated carrots

Directions:
In a large bowl, whisk together dry ingredients. Set aside. In another bowl, combine egg yolks, buttermilk, butter, vanilla, and carrots. Add to dry ingredients and stir until just combined -- the batter will be quite lumpy, what with all those carrots shreds and all.
In a very clean bowl, beat the egg whites until stiff, but not dry, peaks form. Gently fold about a third of the egg whites into the batter to lighten, then fold in the remaining whites until no white streaks remain. Use batter immediately, otherwise it will separate.

To Make Filled Ebelskivers
You will need:
an Ebelskiver pan
1 or 2 Tbsp. butter, melted
a pastry brush
2 wooden skewers
a Tablespoon measure or large soup spoon
a teaspoon (like you use at the table, not the measuring spoon)
a warm plate and piece of tin foil -- because you'll want to put them somewhere as they're done
a helper (optional)

Have your batter(s) and filling made and at hand before you begin. Heat your pan over medium heat. When it's good and warm, brush each well with melted butter, then spoon a tablespoon of batter into each. Take a teaspoon of filling, and drop it in the center of the batter in each well. Top with another tablespoon of batter. Cook until bubbles break on the top of the batter -- about 3-5 minutes, then grab your skewers.
Position your skewers on opposite sides of the well and slide the tips between the pancake and the edge of the well, lift, and rotate gently until the cooked side is up, and the uncooked side is down. Continue cooking about 3 minutes, or until the second side is golden brown. Use your skewers to transfer to your waiting plate. Cover with tin foil to keep warm. Repeat until your batter is gone.

When ready to serve, dust with extra powdered sugar.


Do you see that? That's delicious filling, my friend. Mmmm...

Happy Easter!






6 comments:

  1. Are you kidding! You better bring your pan down with you when you visit! These look simply divine!

    ReplyDelete
    Replies
    1. Thanks, Mom! If we weren't flying, I might consider it. ;D

      Delete
  2. We used to have ebelskivers all the time, but i haven't had them in years. I just might have to borrow my mom's pan and make some now.

    ReplyDelete
  3. I hope you do! They're so much fun.

    ReplyDelete
  4. uh..yum. i'm on a mission to lose some weight, but accidently happened on your site when i was looking for a cake and these look absolutely amazing. thankfully, i only bake once/twice a month and i'm pertty good at resisting. now...i just have to find this pan...

    ReplyDelete
    Replies
    1. Thanks for your comment, Alison! These are definitely a once-in-a-while treat, calorically speaking. The pans are widely available through retailers like Williams-Sonoma or Amazon. I'm sure you could find healthy recipes to use with the pans as well. Best of luck in your goals!

      Delete

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