When planning an Easter breakfast to be devoured while eagerly anticipating the egg hunt to follow, I thought of aebleskiver, these delicious pancake balls that rather resemble little eggs.
Inspired by this analogy, I prepared some apricot yokes (softened in a little vanilla syrup), coated with cream cheese whites,
which we cooked into pancake batter shells and finished with a dusting of powdered sugar. The eggs, with their tangy, runny whites surrounding sweet and chewy yokes, were as delicious as any of the treats left by the Easter bunny.
Easter
Egg Aebleskiver
makes
about 21 aebleskiver
batter
1
cup buttermilk
1
egg, separated
1
tablespoon melted butter for the batter, plus more for the pan
1
cup flour (I used a combination of pastry flour and hard white wheat spring flour, both from Camas Country Mill)
1/2
teaspoon baking powder
1/4
teaspoon baking soda
1/4
teaspoon salt
filling
21 dried
apricot halves
¼ cup water
1 tsp vanilla
extract
3 tsp sugar
(divide use)
½ cup cream
cheese
powdered sugar
for garnish
1. In a small
sauce pan, combine ¼ cup water, 1 tsp sugar and 1 tsp vanilla extract. Warm
over medium heat for a minute to dissolve the sugar, then add the apricot
halves and simmer for about five minutes until the apricots are tender and have
absorbed the vanilla syrup. Allow the apricots to cool.
2. Prepare the
batter. Whisk together the buttermilk, egg yoke, and melted butter. In a
separate bowl, combine the flour, baking powder, baking soda, and salt. Whip
the egg white. Now gentle stir in the dry ingredients into the wet ingredients
until they are just combined and fold in the whipped egg white.
3. Combine the
cream cheese with the remaining 2 tsp of sugar. Use your fingers to coat each
apricot with cream cheese and reserve on a plate.
4. Heat an aebleskiver pan and butter well. Fill each of the
cavities to about 1/2 the height with batter. Then place a cream cheese coated
apricot into the middle of each dollop of batter and top with a little more
batter to cover and fill the well. Cook for about a minute. With a skewer tip
the dumpling to one side so that the cooked half dome is perpendicular to the
pan and cook for another minute. Now catch each dumpling on the corner between
the first half dome and the second half dome and rotate this to the top, so
that the least cooked face of the dumpling points downwards. Keep rotating the
dumplings for a few more minutes until they are golden brown on all sides and
cooked through.
5.
Transfer to a warmed plate, dust with powdered sugar and enjoy at once while
you start the next batch cooking.
1 comment:
Oh yum! What a decadent addition to aebleskivers!
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