Today I'm featuring another cookbook, one that quite intrigued me, 150 Best Ebelskiver Recipes.
It took me a little while to find the correct pan to make them in but it was worth the wait.
I made Classic Ebelskivers filled with raspberry jam and they were so yummy!
They are a nice variation on pancakes and very easy to make too!
And I'm able to share 3 recipes from the cookbook as follow, enjoy!
Buckwheat Blini
Tips
If buckwheat flour is unavailable, whole wheat flour makes a good substitute.
Plain Greek yogurt may be used in place of the sour cream.
• 7-well ebelskiver pan
11⁄4 cups buckwheat flour
3⁄4 tsp baking powder
1⁄4 tsp salt
1 tbsp packed dark brown sugar
2 large eggs, separated
1 cup milk
2 tbsp unsalted butter, melted
Vegetable oil
3⁄4 cup sour cream
3 tbsp minced fresh chives
2 oz caviar (optional)
1. In a large bowl, whisk together flour, baking powder and salt.
2. In a medium bowl, whisk together brown sugar, egg yolks, milk and butter until well blended.
3. Add the egg yolk mixture to the flour mixture and stir until just blended (the batter will appear slightly lumpy).
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 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 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.
7. To serve, make a slit in the top of each puff. Spoon in a dollop of sour cream and top with chives and caviar (if using).
Makes about 21 puffs
Raspberry Blintz
Delivering 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.
For 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
Filling
1⁄2 cup ricotta cheese
1 tbsp granulated sugar
1⁄4 tsp vanilla extract, divided
Ebelskivers
11⁄4 cupsall-purpose flour
3⁄4 tsp baking powder
1⁄4 tsp salt
1 tbsp granulated sugar
2 large eggs, separated
1 cup milk
2 tbsp unsalted butter, melted
1⁄2 tsp vanilla extract, divided
Vegetable oil
Confectioners’ (icing) sugar
Raspberry Sauce
1⁄2 cup raspberry jam, at room temperature
1 cup fresh or thawed frozen raspberries
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.
6. 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 tsp (5 mL) filling 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
Antipasto Puffs
Salami, 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 cupsall-purpose flour
3⁄4 tsp baking powder
1⁄4 tsp salt
1⁄8 tsp freshly cracked black pepper
2 large eggs, separated
1 cup milk
2 tbsp extra virgin olive oil
3⁄4 cup chopped drained marinated artichoke hearts
1⁄3 cup packed fresh basil leaves, chopped
1⁄4 cup chopped drained oil-packed sun-dried tomatoes
1⁄4 cup chopped salami
Olive oil or vegetable oil
3 oz fontina or Brie cheese, cut into 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.
