Ebelskivers (Aebelskivers) are a Danish dessert that really should be served as a breakfast meal, in my opinion. They somewhat resemble a pancake/popover, and are best when accompanied by all sorts of delicious condiments. In their most simple form, you can make them and sprinkle then with a bit of confectioners sugar and drizzle with maple syrup. In their fanciest state, you can fill them with all sorts of things, from chocolate to whole fruits & jams, to creamy cheeses. Here we provide instructions to patriotically permeate your ebelskivers for a Fourth of July breakfast or brunch.
You can fill in three different varieties, like we did, or for a little bit easier option, just use the lemon curd/mascarpone to fill, and then top with the fruits. The curd/mascarpone filling tends to melt into the middles of the ebelskiver’s, YUM!!, but it’s nice to be able to really enjoy the creamy, lemony goodness, so be sure to provide extra for guests to use, because it is seriously delicious! If you really want to simplify, Just make the ebelskivers plain, and serve all three fillings on the side, allowing everyone to smother at will.….
All the fillings can be prepared in advance. The batter needs to be made right before cooking and a specialty pan is required.
In a non-reactive medium sized saucepan, mix the egg yolks,Thick Gel, sugar, water, and lemon juice. Stir well with a whisk and cook until slightly boiling and starting to thicken. Turn heat to medium-low and continue to cook for 1–2 minutes. Mixture will become quite thick. Pull from heat and stir in the unsalted butter until incorporated. Place in a bowl and cover with plastic wrap, pushing down on the curd to prevent a ‘skin’ from forming. Store in fridge until ready to use.
For the Filling:
mix 1 8 oz. container of mascarpone cheese with 1/2 to 3/4 cup lemon curd.
In a large bowl, sift together the dry ingredients.
In a mixer, beat the egg whites with a whisk attachment until medium stiff peaks form. You want the egg whites to hold a peak when the beater is lifted, but not be so stiff that they are broken.
In a bowl, combine the buttermilk, vanilla, and egg yolks.
Add the buttermilk mixture to the dry ingredients, mixing until incorporated.
Add the melted butter and combine.
Gently fold in the beaten egg whites. Don’t over mix. You want to just barely be able to see streaks of white.
When ready to cook the ebelskivers, heat your pan on medium-medium high heat. Add a tiny bit of melted butter to the pan with a pastry brush.
You will need two long skewers to turn the ebelskivers.
If making plain ebelskivers, put 2 tablespoons batter in each indentation of the ebelskiver pan.
Let cook for 2–3 minutes, or until you can see browning when you lift the edge of the ebelskiver with the skewers.
Carefully, but swiftly flip the ebelskiver over in the indentation of the pan. This takes just a bit of practice, so don’t give up!
Let the second side cook until nicely browned. You can flip them back and forth a few times to make sure they are done, and then flip the all out onto a plate and keep warm until serving.
If you want to fill the ebelskivers, only put a heaping teaspoon of batter in the indentation of the pan. Quickly spoon or place whatever filling you choose to use. Then cover with a heaping tablespoon of batter.
Let cook as above.
Sprinkle with confectioners sugar and serve warm with whatever toppings you choose.