One more kitchen gadget and I promise I’ll stop. If you just added an electric pressure cooker to your kitchen bag of tricks, just skip over the rest of this post or your husband may take your credit card away and call Vince and demand that he take mine away! Seriously . . don’t go women’s lib on me . . no one’s husband is going to take their credit card . . unless more yarn shows up at my house! 🙂
The other day I was looking at something and saw an ebelskiver pan. I had never heard of an ebelskiver and began doing research. They are apparently Danish. There are pans that you can get that work on top of the stove and some folks are lucky enough to have their grandma’s or great grandma’s pans. I would love to have something like that but I don’t.
After researching, I decided to go with this Final Touch electric ebelskiver pan. Yes, I know .. I have too many kitchen gadgets but honestly, you can go out to dinner and a movie and spend way more than this thing costs and I’ve had way more fun with mine than I would with dinner and a movie. But . . that’s just me.
The first thing I made and I didn’t take pictures was this: I took a package of muffin mix. I think it was strawberry muffin mix and I only had it because once Vince was shopping and somehow he came home with a bag of someone else’s groceries. There was Raisin Bran, strawberry muffin mix and something else that I can’t remember. He called the store and they said “keep it” so we did. Not sure what happened to he Raisin Bran. Vince may have eaten it. I do not like raisins at all!
So, I took the muffin mix and mixed it all up and for the filling, I added a bit of chopped toasted pecans and some sweetened cream cheese. They were so delicious!
This morning I made raspberry stuffed ebelskivers using what I think is more traditional . . a pancake mix. . for the batter.
Raspberry Ebelskivers
With the electric model, you simply grease the little cups, put about a tablespoon of batter in, add about a teaspoon of “filling”, and another tablespoon of batter. For the filling, you can use jam or fresh fruit or crumbled up bacon . . anything you want to use. I need to do a better job of getting my filling perfect centered. I’m more of a “slap it together” kind of cook.
Raspberry Ebelskivers
The second tablespoon of batter is not pictured above. Then you turn them about a third of the way around and the runny batter (the part that hasn’t cooked yet) runs out. You let them sit there for a few minutes, then turn them again and sometimes turn them back on the original side one last time.
Tonight, I made just a regular cornbread recipe (half of this one) but first I sauteed some chopped jalapeno pepper and some grated onion in butter. Once the cornbread was all mixed up, I stirred in the jalapeno and onion.
Cornbread
Then I put about a tablespoon of mix in the wells of the ebelskiver pan, then I added some cut up cheese, then I added the additional batter.
Cornbread Ebelskivers
I may have overfilled the wells just a tad because I was trying to get all the cornbread mix in one batch of ebelskivers.
Cornbread Ebelskivers
They tasted somewhat like hush puppies.
Cornbread Ebelskivers
There were 6 of them leftover so tomorrow, I’m going to slice them into 3 or 4 little slices and fry them crispy in butter and use them with hummus. Won’t that be delicious?
The rest of our dinner . .
Dinner
Smoked ribs, scalloped potatoes, leftover blackeyed peas and, of course, the cornbread ebelskivers. I think the more I make them, the prettier they will get. Some on the internet from more experienced ebelskiver makers are perfectly round with no ugly spots. Mine are kinda rough looking now but they still taste great.
Dottie N. says
Yum, yum, yum. Sure am glad I just ate dinner – otherwise, I’d probably be climbing into my computer, LOL.
Pat Pollock says
Just came home from our family’s annual abelskiver party to your post. We have these for every holiday, birthday, and sleepover. Have never used a mix! We also don’t use a filling, but we eat them with our fingers and dip them in everything with sugar and jam the favorites. Our teenage boys have a record of 54 at one sitting. These came to America from Denmark with grandma in about 1901.
Kate says
Judy, you just never stop coming up with fun and delicious ideas !! I am going to have to quit my job so I will be able to do half the things that I want to do after reading your blog !
But – your inspiration gets put into practice occasionally – I got a pressure cooker for Christmas. Today I made hummus, and I didn’t use canned beans – I cooked dry beans in the pressure cooker ! So easy, and not a giant ordeal of soaking and cooking… And the hummus is delicious..
Now I want to make a big batch of gumbo and can it… oh well, that level of endeavor will have to wait for retirement when I have more time !
Happy New Year.
Diana says
Oh my goodness I have to get one!! That would be so handy when I have the Granddaughters.
We had cake mix yeast rolls for dinner, DH ate 5 of them with butter and usually its one roll. Good thing I had made 12 of them! LOL 🙂
pat miodonski says
Hi Judy, I read your ebelskivers email, I have a ebelskivers pan that you cook them on the stove. I am bought the cookbook for recipes like yours all at Wm. Sonoma. The recipes from the cookbook are great, both dessert and savory. I also add chocoloate chips to the middle of them and then add some more batter on top When the bottom is finished or brown, I flip them over to the othe side. MY ebelskiver pan gets the ebels really dary, which I don,t like. You electric pan looks better, the dough is lighter. I did buy the wooden like sticks to help flip them. You could use anything like even wooden knitting needles or wooden crochet hooks that you don,t use anymore. Also you can use a very thin knife or metal spatula. I have made these ebelskivers, first whipping the egg white, and then adding them to the egg yolk/pancake batter. This produces a lighter type doughnut or ebelskiver. I have served them for dessert and even horsev desvers. Peanut butter is a good center, cheese like you did. Pat
Peg H says
Judy, I wouldn’t be surprised to learn you personally move the needle on all kinds of consumer goods – just like Oprah does. Seriously. Thanks to your posts last month about your electric pressure cooker (and the link you conveniently provided – LOL!), I believe I have my very own EPC headed my way. (I clicked on your link, added it to my wish list, and voila! It disappeared the next day. I love that about Amazon!)
Anyway … I’ve been eyeballing these pans and recipes for several years. I’m not going to let myself be tempted just yet. But if you keep posting recipe ideas ….. ACK!
(All those pictures make me hungry and we just ate about an hour ago. Yummmmm!)
Joan says
We love ebelskivers! They have been part of our family’s Christmas traditions for years, served with ligonberry jam and powdered sugar. It just would not be Christmas without them! After we lost everything, my ebelskiver pan was one of the first things I replaced – along with my sewing machine.
Kevin Crafts has written a great little cookbook simply entitled “Ebelskivers” which has both sweet and savory recipes. Well worth the $14.95 list price.
Katie Z. says
What fun!
Eve in GA says
I was just looking at my pan the other day and feeling guilty because I haven’t used it, yet. I bought it last year, as I’d misplaced my original some 20+ years ago, after a divorce. I used the original often when my children were little.
I’ll start using it again next week, once I’m feeling a bit better than I am at the moment. Eve
Mary-Kay says
Yummy! I love ebelskivers! My Danish friend makes them all the time. Once a year, she makes them for a really large crowd. No electric pans there, they are all hand turned in old-school pans, some are really old, with toothpick-like skewers. Her mom, sister and niece help her make them. No stuffing either. More like a plain donut and you get to choose the toppings. I had never heard of ebelskivers before until I met her. I don’t think I would ever make them myself, I’ll just leave it to her.
Judy L. says
Just to clarify, the electric pans do not do the turning. The ebelskivers are still turned by hand. The electric model is merely an old fashioned type pan but improved by making it non-stick and the heat source is electric. Nothing else is different
Also, I think I read that if you’re using a pan that is heated in the stove, some models are specifically for gas and some specifically for electric stoves. Some seem to be ok for either.
SaraF says
no guilt needed for buying more kitchen gadgets. you get tons of enjoyment from experimenting in the kitchen. pretty harmless fun and not terribly expensive compared to some vices a person could have. Ebelskivers – something I haven’t had since my childhood. Yum!
Pat in Nebraska says
I’m half Dane and have made lots of aebleskiver. The very best turning tool for these is a teeny, tiny metal crochet hook. I make mine with beaten egg white in the batter and nutmeg and they are light as air and taste a little like eggnog.
katie says
Well now I know what I bought at an estate sale!! I thought it was a fancy pan to make eggs in. Will have to look up some recipes and see what I can come up with, the Grands will find this fun to do with Gramma… Waffles will have to step aside.
FrancesB says
Oh my gosh, we love ebelskivers. Just made some last week, filled them with homemade lemon curd, and drizzled some lightly sweetened creme fraiche over them. Yum. I use long bamboo skewers for turning them. We’ve also filled them with apples cooked with cinnamon, blueberries,… never tried savory fillings. Must try your cornbread version. Good idea. Thanks for your inspiring, informative, engaging blog, Judy.
katieQ says
When I taught nursery school, one of the moms was from Denmark and made these for our class. I was lucky enough to teach 2 of her sons so we had them twice. She didn’t fill them, but sent in jelly to serve with them. They were an amazing treat. I think ate more than the whole class put together.