This month the recipe redux challenged members to make healthy small bite desserts. I am not a huge sweets person; I vary rarely make and eat desserts. As you can see on the Recipes Homepage, I only have 6 desserts posted! When I started brainstorming this challenge, I focused on my favorite healthy, small bite meals. Ebelskiver means filled danish pancake; they can be sweet or savory depending on the filling and seasonings used. For this challenge, I made cream cheese earl grey ebelskivers with blueberries!
To make this dish, you will need an ebelskiver pan. I recommend the nordic ware brand, and they can be bought from wal-mart, amazon, and elsewhere online.
In my dessert I used earl grey, cream cheese, and blueberries. Earl grey is my favorite tea. It adds a hint of unrecognized flavor in this dish that keeps you reaching for more. I filled the ebelskivers with cream cheese because a rich creamy filling made it feel more like dessert than breakfast. Finally I paired these small bites with some burst blueberries for freshness. These treats would make a perfect tea time snack, or a light dessert to serve after a celebratory meal.
Variations to the Cream Cheese Earl Grey Ebelskivers with Blueberries recipe:
- Mix up the pairings. Instead of blueberries try a chocolate sauce, or raspberry compote.
- Instead of earl grey tea you could try any strong black tea, such as English breakfast, or ceylon.
- I stock white whole wheat flour in my pantry, but you could also use whole wheat pastry flour in this recipe. Standard whole wheat flour will be too dense and won’t create a fluffy result.
- ½ cup milk of choice
- 1 bag earl grey tea
- ½ cup white whole wheat flour
- 1 tsp white sugar
- ¼ tsp baking powder
- ⅛ tsp salt
- 1 large egg, separated
- ¼ tsp pure vanilla extract
- 1½ TBS melted butter, divided
- 2 oz neufchatel cheese (reduced fat cream cheese)
- ½ tsp powdered sugar, plus more for garnish
- ¼ tsp pure vanilla extract
- 1 cup blueberries (fresh or frozen)
- Splash water
- Heat milk in the microwave for about 45 seconds or until very warm. Steep the earl grey tea in the hot milk for 5 minutes. Discard/compost tea bag.
- Whisk together flour, sugar, baking powder, and salt in medium bowl.
- In a small bowl, separate egg and set the whites aside for whipping. Beat the egg yolk and add 1 TBS melted butter and the earl grey stepped milk. Stir until smooth.
- Mix together the flour mixture and the milk mixture. Batter will be lumpy.
- Using a hand mixer or an electric mixer, beat the egg white until soft peaks form.
- Carefully fold egg white into the batter.
- Mix together all ingredients for the cream cheese filling.
- In a small sauce pan, heat the blueberries with a splash of water until the berries are burst and the mixture is saucy, about 5-8 minutes.
- Place your ebelskiver pan over medium heat. When water just starts to sizzle on contact, brush 3 wells with melted butter. Place about 1 TBS batter into the greased wells. Scoop about 1 tsp cream cheese mixture on top of the batter. Cover the cream cheese with more batter until the well is filled. Repeat with 3-4 more wells. (working in smaller batches yields better texture)
- When bubbles start to form on the surface, flip the pancakes with wooden skewers. Cook 1-2 more minutes or until the batter is set and golden brown.
- Repeat with remaining batter and filling.
- Serve ebelskivers with blueberries.
This recipe was adapted from Kevin Crafts Ebelskivers. I shared this recipe at Wine’d Down Wednesday, Wow Me Wednesday, Wonderful Wednesday, Full Plate Thursdays, Weekend Potluck, Sugar and Spice Link up, and the Healthy Living Link Party!
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