Cream Cheese Filled Ebelskivers with Fresh Raspberry Sauce

Until I got married I had never even heard of ebelskivers (aka Danish pancakes) and then we ended up inheirting a pan from my husband's grandma after she passed away. We tried making them once, but I wasn't good at turning them so I gave up. Then I went to a restaurant that serves gourmet stuffed ebelskivers like these ones and I knew I had to try recreating them.
While there is a bit of a learning curve, I had so much fun making these and the end result was fantastic! Like one of the best things I've ever made. The pancake is so soft and fluffy and they are so easy to fill. If you're interested in buying a pan they either sell cast iron ones like mine or nonstick that would be amazing to use. Also, be sure to watch this video to get an idea of how to fill and turn them. You'll eventually get the hang of it and won't want to stop making them. They can also be served with syrup, berries, whipped cream, etc. The options are endless!

Cream Cheese Filled Ebelskivers with Fresh Raspberry Sauce
Makes about 30 Ebelskivers
2 cups flour
4 tsp. sugar
1 tsp. baking powder
1/2 tsp. salt
4 large eggs, separated
2 cups buttermilk
4 tsp. melted butter
2 tsp. vanilla extract
3-4 Tbsp. melted butter for greasing pan
powdered sugar, for dusting

Cream Cheese Filling
4 oz. cream cheese, softened
1/4 cup butter, softened
3 Tbsp. white sugar
1/4 tsp. vanilla extract

Fresh Raspberry Sauce
2 cups fresh raspberries
3/4 cup granulated sugar
1/2 cup water
1/2 tsp. vanilla extract
2 tsp. cornstarch
2 Tbsp. water
1 Tbsp. butter

1. For raspberry sauce, in a small saucepan over medium heat, stir together raspberries, sugar and water until the sugar is dissolved. Heat the mixture to boiling, stirring often. Reduce heat and add vanilla.
2. In a small bowl, whisk the cornstarch and water until combined.
3. Pour cornstarch mixture into the boiling raspberry mixture. Stir and boil over medium heat for 4 minutes or until the mixture has thickened.
5. Remove the pan from the heat. Add butter and mix until the butter has completely melted.
6. Allow sauce to cool for 15 minutes before serving. Set aside.
7. For ebelskivers, in a large bowl, whisk together flour, sugar, baking powder and salt.
8. Separate eggs and set egg whites aside.
9. Whisk in egg yolks, buttermilk, melted butter and vanilla extract. Whisk until smooth & thoroughly mixed (some lumps will remain.)
10. In a separate bowl, using an electric mixer, beat egg whites until stiff peaks form. Fold whites into batter.
11. For cream cheese filling, beat the cream cheese, butter, sugar, and vanilla extract until fluffy in a small bowl. Set aside.
12. Grease each well of the mold with butter using a pastry brush or paper towel. Heat pan over medium heat.
13. Pour 1 Tbsp. of batter into each well, filling about halfway. Then spoon 1/2 tsp. of cream cheese filling into each and finish with 1 Tbsp. of batter on top of the filling.
14. Cook until small bubbles start to appear on the edge and surface of the batter. Using 2 toothpicks, carefully turn the ebelskiver onto its side and then flip completely over. Let it cook for 2-3 more minutes or until golden brown. (The ebelskivers are ready to flip when they easily turn and don’t stick to the pan.)
15. Remove each pancake and serve warm with raspberry sauce and a dusting of powdered sugar.


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