Pumpkin Ebelskivers w/ Cream Cheese Filling
- Number of Servings: 28
Ingredients
Flour, whole grain, 1 cup \Flour, white, .5 cup Baking Powder, .5 tsp Cinnamon, ground, 1 tsp Milk, nonfat, 1 cup Egg, fresh, 2 medium egg white, raw, fresh (33g), 2 serving Butter, salted, 4 tbsp Pumpkin, cooked, 1 cup, mashed Vanilla Extract, 1 tsp Low fat cream cheese, 4 ozPowdered Sugar, .5 cup, unsifted Applesauce, unsweetened, .2 cup
In a large bowl combine flour, brown sugar, baking powder, baking soda, salt and pumpkin pie spice. In another bowl whisk the eggs, whites, and buttermilk. Stir in the melted butter, pumpkin and vanilla.
Add the wet ingredients to the dry ingredients, stirring just until all is incorporated. Do not over mix.
For the filling;
Beat four ounces softened cream cheese with three tablespoons of softened butter. Add a half a cup of sifted powdered sugar and beat until smooth. Add 1/2 teaspoon of vanilla.
Heat ebelskiver pan over medium heat. It is important to not let the pan get too hot or the ebelskivers will burn before the batter is fully cooked. Brush each well with a little melted butter. Spoon about a tablespoon of batter into each well. Put about a teaspoon-size dollop of the cream cheese mixture in the center of each.
Top with another spoonful of batter, just enough to cover cream cheese. Do not overfill wells.
Cook for 2-3 minutes or until ebelskivers start to pull away from the sides of the well and have browned on the bottom. Using wooden skewers or picks, gently flip each ebelskiver and finish cooking on the other side, another 2 minutes or so.
Remove ebelskivers from pan and sprinkle with powdered sugar if desired. Repeat the above steps with the remainder of the batter. This was enough batter for about 28 ebelskivers.
These are of course best served warm. But I found the leftovers were actually quite tasty later on in the morning. This would be something you could have out on a buffet without worry that they would be stale or soggy.
from www.othersideoffifty.com/2009/09/pumpkin-roll-ebelskivers.html
Number of Servings: 28
Recipe submitted by SparkPeople user JENABER.
Add the wet ingredients to the dry ingredients, stirring just until all is incorporated. Do not over mix.
For the filling;
Beat four ounces softened cream cheese with three tablespoons of softened butter. Add a half a cup of sifted powdered sugar and beat until smooth. Add 1/2 teaspoon of vanilla.
Heat ebelskiver pan over medium heat. It is important to not let the pan get too hot or the ebelskivers will burn before the batter is fully cooked. Brush each well with a little melted butter. Spoon about a tablespoon of batter into each well. Put about a teaspoon-size dollop of the cream cheese mixture in the center of each.
Top with another spoonful of batter, just enough to cover cream cheese. Do not overfill wells.
Cook for 2-3 minutes or until ebelskivers start to pull away from the sides of the well and have browned on the bottom. Using wooden skewers or picks, gently flip each ebelskiver and finish cooking on the other side, another 2 minutes or so.
Remove ebelskivers from pan and sprinkle with powdered sugar if desired. Repeat the above steps with the remainder of the batter. This was enough batter for about 28 ebelskivers.
These are of course best served warm. But I found the leftovers were actually quite tasty later on in the morning. This would be something you could have out on a buffet without worry that they would be stale or soggy.
from www.othersideoffifty.com/2009/09/pumpkin-roll-ebelskivers.html
Number of Servings: 28
Recipe submitted by SparkPeople user JENABER.
Nutritional Info Amount Per Serving
- Calories: 66.7
- Total Fat: 2.8 g
- Cholesterol: 20.1 mg
- Sodium: 65.6 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 0.7 g
- Protein: 2.3 g
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