Nutella Filled Ebelskivers with Fresh Strawberry Sauce

I'm newer to the ebelskiver scene, but I'm totally in love with them! Once I made my cream cheese filled version I knew I had to try them with Nutella. Let's just say these ebelskivers are DREAMY and the strawberry sauce makes them even better. Ebelskivers take a little extra time, but the result is always worth it. Trust me!
I mean just look at that Nutella goodness baked inside! These would make the best Valentine's dessert for all of the special people in your life and you can easily half the recipe, too. If you don't have an ebelskiver pan, get one! They are so fun to have on hand.

Nutella Filled Ebelskivers with Fresh Strawberry Sauce

Makes about 30 Ebelskivers

Watch How to Make Stuffed 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

about 1/3 cup Nutella (chocolate hazelnut spread)

Fresh Strawberry Sauce

1 lb. fresh strawberries, hulled and thickly sliced

1/3 cup granulated sugar

1/2 tsp. vanilla extract

1. For strawberry sauce, in a medium saucepan, combine sliced strawberries and 1/3 cup sugar. Place over medium heat and bring to a boil, stirring occasionally. (Strawberries will release juice without any mashing required.)

2. Reduce heat and simmer 20-25 minutes or until sauce is thickened, stirring occasionally. Remove from heat and stir in 1/2 tsp. vanilla extract. Cool to room temperature. Keep in mind sauce will thicken up slightly as it cools and even more with refrigeration. Mash with a fork to desired consistency.

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.

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 Nutella 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 strawberry sauce and a dusting of powdered sugar.


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