In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose an easy breakfast idea, perfect for back-to-school. I found the recipe in "150 Best Ebelskiver Recipes," by Camilla Saulsbury (Robert Rose, $24.95).
Raspberry Blintz Ebelskivers
(Makes about 21 puffs)
* You will need a 7-well ebelskiver pan
Ingredients for filling
- 1?2 cup ricotta cheese
- 1 tablespoon sugar
- 1?4 teaspoon vanilla extract, divided
Ingredients for Ebelskivers
- 1 1?4 cups all-purpose flour
- 3?4 teaspoon baking powder
- 1?4 teaspoon salt
- 1 tablespoon sugar
- 2 large eggs, separated
- 1 cup milk
- 2 tablespoon unsalted butter, melted
- 1?2 teaspoon vanilla extract, divided
- Vegetable oil
- Confectioners’ (icing) sugar
Ingredients for 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 tablespoon batter to each well. Place 1 teaspoon filling in the center of each well and top with 1 tablespoon 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 filling and moist crumbs attached. Remove pan from heat and transfer puffs to a plate. Let pan cool slightly.
7. Repeat with the remaining batter and filling, brushing wells with oil and reheating pan before each batch.
8. Sauce: In a small bowl, whisk jam until loosened. Add raspberries and crush with the tines of a fork, mixing them into the jam.
9. Dust the ebelskivers with confectioners’ sugar. Serve warm, with the raspberry sauce.
- 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.
- Try these ebelskivers with any combination of berries. Blackberries with blackberry jam, blueberries with strawberry jam.
Excerpted from 150 Best Ebelskiver Recipes by Camilla V. Saulsbury © 2013 Robert Rose Inc. robertrose.ca .Reprinted with publisher permission.