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Crafts Kevin - Ebelskivers: Danish-Style Filled Pancakes And Other Sweet And Savory Treats

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Crafts Kevin Ebelskivers: Danish-Style Filled Pancakes And Other Sweet And Savory Treats
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    Ebelskivers: Danish-Style Filled Pancakes And Other Sweet And Savory Treats
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Ebelskivers: Danish-Style Filled Pancakes And Other Sweet And Savory Treats: summary, description and annotation

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Ebelskivers offers 40 mouthwatering recipes for the Danish-style pancakes, ranging from traditional to whimsical and everything in between. This book includes everything you need to know to make and fill these treats, plus step-by-step photographs and recipes for sauces, toppings, and glazes. Originally from Denmark, ebelskivers (pronounced able-skeevers) are snacks or desserts traditionally served during holidays and at celebrations. Today, cooks offer these puffy, sphere-shaped pancakes with a wide range of sweet and savory toppings and fillings, varying them in countless creative ways. Ma.

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ebelskivers credits

Conceived and produced by Weldon Owen Inc.
415 Jackson Street, Suite 200, San Francisco, CA 94111
Telephone: 415 291 0100 Fax: 415 291 8841
www.weldonowen.com

Copyright 2011 Weldon Owen Inc.

All rights reserved, including the right of reproduction in whole or in part in any form.

WELDON OWEN INC.

CEO and President Terry Newell
Senior VP, International Sales Stuart Laurence
VP, Sales and New Business Development Amy Kaneko
Director of Finance Mark Perrigo

VP and Publisher Hannah Rahill
Executive Editor Jennifer Newens
Editorial Assistant Becky Duffett

Creative Director Emma Boys
Art Director Kara Church
Senior Designer Ashley Martinez
Junior Designer Anna Grace

Production Director Chris Hemesath
Production Manager Michelle Duggan
Color Manager Teri Bell

Photographer Erin Kunkel

Author and Food Stylist Kevin Crafts

ISBN: 978-1-61628-264-6

ACKNOWLEDGMENTS
Weldon Owen wishes to thank the following people for their generous support in producing this book: Charles Ballestamon; Carol Hacker; Julia Humes; Carrie Bradley Neves; Elizabeth Parson; Kate Washington; and Victoria Woolard. Special thanks to the Williams-Sonoma Kitchen for the sticky toffee ebelskiver recipe, which has been adapted for this book.

simple ebelskivers The recipes in this chapter start with basic - photo 1
simple ebelskivers
The recipes in this chapter start with basic sugar-dusted ebelskivers and - photo 2

The recipes in this chapter start with basic, sugar-dusted ebelskivers and become increasingly more layered in flavor, from pancakes scented with cinnamon to treats studded with chocolate chips to puffs redolent with holiday spices.

Others are slicked with maple syrup, enriched with toasted coconut, infused with crunchy cornmeal, and served with fresh fruit compote. Many more tasty options are included to suit any mood or occasion.

classic ebelskivers Ebelskivers are amazingly versatile The batter is - photo 3
classic ebelskivers

Ebelskivers are amazingly versatile. The batter is forgiving; the ingredients can be simple or elaborate; and they can be served center stage or on the side. This classic sugar-dusted version is reminiscent of New Orleansstyle beignets.

1 cup (5 oz/155 g) all-purpose flour

112 teaspoons sugar

12 teaspoon baking powder

14 teaspoon salt

2 large eggs, separated

1 cup (8 fl oz/250 ml) whole milk

3 tablespoons unsalted butter, melted and slightly cooled

Confectioners sugar for dusting

Makes 21 pancakes; 47 servings

Preheat the oven to 200F (95C). To make the batter, in a large bowl, whisk together the flour, sugar, baking powder, and salt. In a small bowl, lightly whisk the egg yolks, then whisk in the milk and 2 tablespoons of the melted butter. Add the yolk mixture to the flour mixture and, using a wooden spoon, stir until well blended. The batter will be lumpy.

In a clean bowl, using an electric mixer on high speed, beat the egg whites until stiff, but not dry, peaks form. Using a silicone spatula, fold about one-third of the egg whites into the batter to lighten it, then fold in the rest just until no white streaks remain.

Brush the wells of the ebelskiver pan with some of the remaining melted butter and place over medium heat. When the butter starts to bubble, add about 3 tablespoons batter to each well.

Cook until the bottoms of the pancakes are lightly browned and crisp, 35 minutes. Use 2 short wooden skewers to turn all the pancakes and cook until lightly browned on the second side, about 3 minutes longer.

Transfer the finished pancakes to a platter and keep warm in the oven while you repeat to make 2 more batches. Dust the warm pancakes with the confectioners sugar and serve right away.

crunchy cinnamon ebelskivers These taste like cinnamon yeast rollsbut theyre - photo 4

crunchy cinnamon ebelskivers

These taste like cinnamon yeast rollsbut theyre much easier to make. Brown sugar and butter are melted in the pan before the batter goes in. Once the cakes cool a little, the caramelized topping cracks brle-style with every bite.

1 cup (5 oz/155 g) all-purpose flour

112 teaspoons sugar

12 teaspoon baking powder

14 teaspoon salt

2 teaspoons ground cinnamon

14 teaspoon freshly grated nutmeg

2 large eggs, separated

1 cup (8 fl oz/250 ml) whole milk

3 tablespoons unsalted butter, melted and slightly cooled

312 tablespoons light brown sugar

Makes 21 pancakes; 47 servings

To make the batter, in a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg. In a small bowl, lightly whisk the egg yolks, then whisk in the milk and 2 tablespoons of the melted butter. Add the yolk mixture to the flour mixture and, using a wooden spoon, stir until well blended. The batter will be lumpy.

In a clean bowl, using an electric mixer on high speed, beat the egg whites until stiff, but not dry, peaks form. Using a silicone spatula, fold about one-third of the egg whites into the batter to lighten it, then fold in the rest just until no white streaks remain.

Brush the wells of the ebelskiver pan with some of the remaining melted butter and place over medium heat. Working quickly, put 12 teaspoon of the brown sugar in each well and cook until the sugar melts and turns dark and syrupy, 35 minutes. Add about 3 tablespoons batter to each well.

Cook until the bottoms of the pancakes are lightly browned and crisp, 35 minutes. Use 2 short wooden skewers to turn all the pancakes and cook until lightly browned on the second side, about 3 minutes longer.

Transfer the finished pancakes to a platter, let cool for 5 minutes, and serve slightly warm. Repeat to make 2 more batches, cooling each batch for 5 minutes before serving.

maple-nut ebelskivers These nut-studded cakes are glossed with sweet pure - photo 5

maple-nut ebelskivers

These nut-studded cakes are glossed with sweet, pure maple syrup. Theyre perfect for breakfast or as an unusual side dish with ham or pork. For an over-the-top dessert, serve them with Bourbon Whipped Cream.

Bourbon Whipped Cream (optional)

1 cup (8 fl oz/250 ml) heavy cream

2 tablespoons bourbon whisky

1 teaspoon sugar

1 cup (4 oz/120 g) pecans

1 cup (5 oz/155 g) all-purpose flour

112 teaspoons sugar

12 teaspoon baking powder

14 teaspoon salt

2 large eggs, separated

1 cup (8 fl oz/250 ml) whole milk

3 tablespoons unsalted butter, melted and slightly cooled

12 teaspoon pure vanilla extract

12 cup (4 fl oz/125 ml) pure maple syrup

Makes 21 pancakes; 47 servings

If making the bourbon whipped cream, in a large bowl, combine the cream and bourbon. Using an electric mixer on high speed, beat the mixture until foamy. While beating continuously, slowly add the sugar and beat until soft peaks form. Cover and refrigerate until ready to use.

Preheat the oven to 200F (95C). In a dry frying pan over medium heat, toast the pecans, stirring often, until lightly browned and fragrant, 35 minutes. Remove from the heat, transfer to a cutting board, and let cool slightly. Chop the pecans and set aside.

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