Hi everyone, welcome to my blog!
Here I will post my kitchen experiments and favorite recipes. A little about my influences - I was born in Moldova, I grew up in Israel, I moved to the USA, and I studied abroad in both Argentina and France. I've also traveled quite a bit and had friends from all over the world, so you can expect to find quite the random assortment of foods on this blog! However, if they made it here it means they've been tried and joyfully devoured!
Cooking food from places around the world is a journey for me and I love finding recipes from places I've been or haven't been and give them a try, so if you have any favorites, don't hesitate to share!
So here it is, I finally decided to find me a place online where all my journeys can coalesce, enjoy!

Thursday, January 13, 2011


Ebelskivers are a classic Danish favorite that can be served as a breakfast treat, appetizer, or dessert - the choices are endless! This extremely versatile dish consists of small fluffy pancakes filled with your choice of filling, making it a great choice to serve as any part of a meal!

The trick to ebelskivers is the need for special equipment, specifically, the infamous pan that can be seen in the picture. Once you have that, it is one of the easiest things you'll ever make! Knowing my passion for trying out new recipes from around the world, my wonderful brother managed to find me the perfect gift this past holiday season by giving me this specialized pan along with a book full of ebelskivers recipes. Of course I jumped on the opportunity and started trying out the various recipes in this book.

The recipe in this post is the basic batter. You can take it and add anything you want in the middle, salty or sweet, and make your own creation. However, as I try more recipes from the book I will be posting my favorite combinations for delicious ebelskivers.

1 cup all purpose flour
1.5 tsp sugar
½ tsp baking powder
¼ tsp salt
2 large eggs, separated
1 cup whole milk
2 tbsp unsalted butter

1.     Whisk together flour, sugar, baking powder, and salt.
2.     Separately, whisk egg yolks, whisk in milk, and melted but cooled butter.
3.     Add yolk mixture to flour mixture, stir with a wooden spoon until well blended. Don’t over stir, batter will be lumpy.
4.     Separately, using an electric mixer on high speed beat the egg whites until still peaks form. Using a silicone spatula, fold about 1/3 of the egg whites into the batter to lighten it, then fold the rest until no white streaks remain. Use batter right away.
5.     Brush the wells of the pan with some melted butter and place over medium heat. When butter starts to bubble add 1 tbsp batter to each well, then 1 tsp of selected filling, and top off with 1 tbsp batter. Cook until bottoms are lightly browned, turn them over, and cook until other side is lightly browned.
6.    Remove and keep warm in a 200F oven

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