NUTELLA FILLED EBELSKIVERS

By RoketJSquerl

Ingredients

• 1 cup all-purpose flour
• 1 1/2 teaspoons granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs, separated
• 1 cup whole milk
• 2 tablespoons unsalted butter, melted and slightly cooled, plus 1 tablespoon for pan preparation
• 3/4 teaspoon vanilla extract
• 1/2 cup Nutella

Details

Servings 21
Preparation time 20mins
Cooking time 44mins
Adapted from worthwhisking.com

Preparation

Step 1

Instructions
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
In a small bowl, lightly whisk the egg yolks. Then whisk in the milk, melted butter, and vanilla extract.
Add the yolk mixture to the flour mixture and stir until well blended. The batter will be lumpy.
In a medium bowl, beat the egg whites with an electric mixer on high speed until stiff, but not dry, peaks form. Using a rubber spatula, fold about ⅓ of the egg whites into the batter. Then fold in the rest of the egg whites until no white streaks remain.
Use batter right away; do not make in advance.
Brush the wells of the ebelskiver pan with some of the melted butter and place the pan over medium heat. When the butter starts to bubble, add about 1 tablespoon of batter to each well.
Working quickly, carefully spoon about 1 teaspoon of Nutella into the center of each pancake. Top each with another tablespoon of batter.
Cook until bubbles form and the bottoms of the pancakes are lightly browned and crisp, about 4-5 minutes.
Using wooden skewers, turn the pancakes one-by-one and cook until lightly browned on the second side, about 3 minutes longer.
Repeat with remaining batter and Nutella.

Instructions