Mardi Gras with Danish Ebelskivers
So: Ebelskiver. Say it with me: “able-skeever” – yes!
These delightful little pastries are actually spherical Danish pancakes that have a filling in the middle. Ebelskiver means “apple slices” in Danish, and you will sometimes see it spelled “aebelskiver.” As you might have guessed, apples are one of the traditional fillings that you will find inside an ebelskiver.
How do you make these little puffs of joy? With an Ebelskiver Pan, which can be found at most cooking stores. I received mine as a gift last year from my sweet sister-in-law, who is also an excellent chef! Here is what it looks like:
A quality that I absolutely love in a dish is when you can make it savory OR sweet. And ebelskiver definitely fit the bill on this one. You can fill them with savory fillings like swiss cheese and ham or cheddar and bacon, or you can fill them with sweet fillings like fruit or chocolate. Here is a list of great fillings that we have tried:
- grated Swiss cheese and diced ham
- grated cheddar cheese with diced bacon
- your favorite shredded cheese
- cream cheese or laughing cow cheese
- herbed goat cheese
- home-made stewed applesauce
- pecans, walnuts, hazelnuts, almonds
- raspberry preserves
- chocolate chips
- fresh blueberries
- raspberry preserves and chocolate chips
This sweet-or-savory combination made them perfect for dinner on fat tuesday. We always have a traditional meal of pancakes for dinner on Mardi Gras, and what could be better than savory filled pancakes for dinner with sweet filled pancakes for dessert???
Adapted from a Williams-Sonoma recipe
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon baking powder
1 1/2 tablespoons granulated sugar
1/2 teaspoon salt
3 eggs, separated
1 3/4 cups buttermilk
4 tablespoons unsalted butter, melted
Filling of your choice
In a bowl, whisk together the flour, baking soda, baking powder, granulated sugar and salt.
In a small bowl, lightly whisk together the egg yolks and buttermilk. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.
In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently fold the whites into the batter in two additions.
Put 1/2 of a teaspoon butter in each well of a filled-pancake pan.
Place over medium heat and heat until the butter begins to bubble. Pour one tablespoon of batter into each well and cook until the bottoms are golden brown and crispy, 3 to 5 minutes. Gently add your desired filling on top of each puff.
Next, top each filling with one more tablespoon batter. Using 2 wooden skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more.
Transfer to a plate. Repeat with the remaining batter and fillings.
Serve your savory ebelskivers with whatever side you like – we had extra bacon on the side and some homemade stewed applesauce.
Dust your sweet ebelskivers with confectioners’ sugar and serve warm with maple syrup.