Strawberry Ebelskivers

I retrieve my ebelskiver pan after an age. The thought of warm rounds of batter, filled with strawberry jam, is downright enticing. How can you go wrong with a batter of flour, milk. sugar, eggs and melted butter? Then take each dumpling and fill it with a little jam to take it over the top? You need that special contraption called an ebelskiver pan. Buy it here. Use the same pan to make takoyaki or appe.....or keep it just for ebelskivers.

These small bites are guaranteed to please everyone!

STRAWBERRY EBELSKIVERS

Serves 4-6

2 cups all purpose Flour

1 teaspoon Baking Powder

1/2 teaspoon Kosher Salt

4 large Eggs, separated

2 cups Milk

4 + 2 tablespoons Butter, melted

Strawberry Jam

Confectioners Sugar

Whisk flour, baking powder and salt in a bowl.

In another bowl whisk egg yolks, milk and 4 tbsps melted butter.

Fold yolk mix into flour. The batter will be lumpy.

Beat egg whites till stiff but not dry.

Fold half of them into batter.

Then add the rest folding them in gently.

Heat an ebelskiver pan over medium heat.

Add 1/4 teaspoon of melted butter into each well.

Pour a tablespoon of batter into each well.

Drop 1/4 teaspoon of jam into each well.

Top with another tablespoon of batter.

Let ebelskivers cook for 3-4 minutes, then use chopsticks or a skewer to flip them over in the wells. They will puff up as they cook.

Let underside cook for 2-3 minutes, them remove onto a plate. 

Finish the batter in the same fashion.

Dust ebelskivers generously with confectioners sugar.

Eat them hot or warm.

My husband and I ate these scrumptious bites, walking through the streets of Amsterdam years ago. That joyful memory comes to life again!

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