My finger got stuck in the jar – Ebelskivers stuffed with Nutella
Mon doigt s’est coincé dans le pot- Ebelskivers à la nutella
Well, I would have never thought to make something with Nutella…Usually, I don’t cook with Nutella, I just eat it from the jar, and when the jar is half empty, I use my fingers. No worries, I do not stick my finger in any jar that I serve guests, in case you are wondering, that would be quite un-hygienic.
I had this conversation with Mary from Keep Learning Keep Smiling not that long ago. She admitted she loves condensed milk so much probably as much as I love Nutella that she likes to lick it from her fingers which I thought was funny. She gave me the idea to write a post about it. I don’t eat Nutella that often, I buy a similar organic Hazlenut-coconut spread that seems to be healthier, but still Nutella is an institution, so sometimes I buy it to serve it with crêpes because I have a friend who would not eat crêpes without it. I am not sure Nutella is made to be cooked, it’s a pâte a tartiner, and usually those spreads don’t do well at high temperatures. So I figured I had to use it in a recipe where it does not cook that much.
So looking at my pile of pans, I saw this ebelskiver pan I bought a while ago when I worked for that family with two kids…they loved those little balls (all kids do) with raspberry stuffed in the middle. If you have kids, they will go crazy for those ones. Ebelskivers are Danish (Dutch too have their own version), they look like round donuts but are not fried, they’re filled with all kinds of things, raspberries, jam, cheese, etc… I filled half of those with Nutella and half with blackberry jam, so if you are a Nutella fan, you will love those. I don’t think I need to give you a description on how delicious they are when Nutella melts in the heart of those cute little balls. It’s easy to imagine.
Usually I stick to French and Italian cuisines since I grew up with those and I don’t adventure myself in Dutch or Scandinavian cuisine or other ones I have not been exposed to. I think to understand a cuisine, it’s important to understand its culture, its country, its traditions. Those ebelskivers are an exception to the rule, because they are something in between donuts and pancakes and that I grew up eating bignè. The batter is close to a pancake batter with some slight changes.
The little trick is that you need a specific pan…but that pan is available in many US stores, so no this is not a fancy pan I brought back from Europe, I bought mine at Bed, Bath and Beyond.
Ingredients for 12 ebelskivers
- 4.23 oz (or 120 g) flour
- 1 tsp palm sugar (or other raw sugar)
- 1 egg
- 5.74 fl oz (or 170 ml) milk
- 1/2 tsp baking powder
- 0.50 oz (or 15 ml) oil
- vanilla powder
- 1 tsp vanilla extract
In a mixing bowl, mix flour and baking powder together. In another bowl, beat egg yolk and sugar vigorously, then add milk and beat until the mixture gets smooth. Add vanilla beans and powder. Add oil. Mix well. Add gradually the egg/milk mixture to the flour, stirring constantly until you get a smooth batter. Beat egg white until it get stiff, then incorporate to the mixture.
Heat the ebelskiver pan, greasing each hole with very little oil. Pour some batter in each hole. Do not fill the whole to the top since the ebelskivers tend to rise. When the batter has risen up to the top of the hole, check the bottom to see if the ebelskiver has turned golden brown. At this point, add whatever you want in the middle. You can add a piece of fruit (I love them with a raspberry), some jam, nutella, etc…Then using two bamboo sticks, turn each ebelskiver on the other side. To make sure they’re cooked, stick a stick inside and remove to see if the batter adheres to the side of the stick. If so, decrease heat and continue cooking and checking color and making sure they don’t burn.
Remove from pan, sprinkle with powder sugar and serve hot.
This entry was posted by silvia on October 24, 2009 at 11:07 pm, and is filed under Breakfast/Brunch. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
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Yeah, err, so I’m Danish, and we don’t put anything in our æbleskiver, except you know, in the old days we used to stuff them with slices of apples, where, incidentally, the name comes from t (translation: appleslices). But these days we eat them with powdered sugar and jam, nothing else. Plus, we only eat them during the Christmas season. Æbleskivers are not like crepes nor donuts, you don’t serve them with cheese, icecream, chocolate or anything like that. While new takes an old recipe is fun and interesting, I just thought that I might let you know a bit about the tradition of the thing.
That’s so true, in Asia we lick the condensed milk. When I made some banana bread, I reduce the amount of sugar but my nephew drizzle some condensed milk over it. Your ebleskivers look amazing with the nutella. I used to spread nutella on bananas after every bite.
Ya think you could make a savory one with cheese and sage or something like that?
They look so yummy.
In Slovakia they sell condensed milk in little squeeze tubes as a treat. When I was growing up they had 3 flavors. I used to love them.
Nutella is another one of my favorites. Eating it right from the jar is the best.
This does look like a cool pan to try out. I don’t deep fry, so donuts without frying could be cool.
I make poffertjes, which are the Dutch version of Æbleskivers, and I also have a especial pan for that. They’re favorites among children!
This looks amazing… like janis, I’m wondering about a savory rendition: maybe caramelized onion and Gouda… I think I’ll make both and cross fingers!
Peas Love Carrots
I have a pan to make these, which I received as a wedding present eons ago. now I have a reason to finally use it.
This looks awesome! n I love both nutella and condensed milk!!
We both made a dessert with Nutella this week. I love it a lot and usually eat Nutella right of the jar. I do the same with condensed milk.
These are sooo good, Silvia! Love the filling in it. I’ll print it out but I won’t eat it..ha ha! By the way, I have something for you. Please feel free to drop by my blog ya. Thanks!
YUM. What a great thing to read after coming home from a trip! I love that you got the pan at BB&B. I love these with a strawberry jam center!
oh dear Silvia…..you & your nutella and me and my condensed milk…..LOL. Each time I lick off all those heavenly sweet gooey condensed milk from my fingers or palm or anywhere it drips, I can just feel someone is staring at me & laughing….haha. Anyway, thanks for sharing this awesome little desserts. They look so delicious.
I’m right there with MaryMoh and condensed milk…mmm. These look so tasty. I might need one of those pans!
See now right here is a reason I need to get off my butt and try harder at baking!
condensed milk in 3 flavours from a tube? intriguing.
Asia loves condensed milk too, but we use them to sweeten kopi (really thick traditional coffee), tea and milo!