Ebelskiver (Danish Filled Pancake)

We've been having Aebelskivers for a long, long time. On the theme of making things I loved prior to becoming vegan something I will eat now, I found a vegan Ebelskiver recipe. 

The top photo shows some of the fillings I used this time around: strawberry jam, peanut butter, blueberries, dark chocolate chips, and the pumpkin cream cheese filling from the recipe linked above. I topped with powdered sugar, maple syrup, and soy whip.

Ingredients:
1 Tbsp ground flax seed 
3 Tbsp water
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
2 cups vanilla almond milk 
1/4 cup lemon juice
2 Tbsp agave
4 Tbsp vegan butter, melted
1 Tbsp vanilla
cooking spray

Directions:
Making Batter

1. Prepare the flax egg by whisking the ground flax seed in the water and set aside in the refrigerator for 15 minutes.
2. Warm your Ebelskivar pan over medium or medium-low heat.
3. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
4. In another bowl, whisk together the milk and lemon juice. Let sit for a few minutes. Whisk again, add the agave, butter, and vanilla, and combine.
5. Whisk the wet ingredients into the dry ingredients. Add the flax egg, whisking to combine.

Making and Cooking the Ebelskivers

1. Spray the pan with cooking spray. If it turns brown, your pan is too hot. Lower the heat if need be.
2. Fill each well half-full with batter.
3. Add 1 teaspoon to 1 Tablespoon of filling to the batter, then fill remaining well with batter. Be quick!
4. Cook until the sides are golden brown and the top is bubbling (like regular pancakes.) It takes a couple minutes.
5. Turn the ebeskivers over using special turning tools, two spoons, two chopsticks, or another device. Cook through. 
6. Remove from pan, cover with toppings, and serve!

Notes:

• Makes about 27 (just shy of 3 servings in my house).
• You need an Ebelskiver pan to make these. 

Berry Breakfast Pizza

This was a great, if messy, breakfast. During the berry season, you can have lovely fresh fruits for it. I got the original recipe (altered here) from the Happy Herbivore Meal Mentor. 

Ingredients:
2 oz vanilla or berry vegan yogurt 
2 tsp orange marmalade 
dash ground cardamom 
1 pita  
¼ cup sliced berries of your choice
¼ cup sliced 2nd type of berries of your choice
orange zest 

Directions: 

1. In a bowl, mix yogurt, marmalade, and cardamom until well combined. 
2. Slather on to pita. 
3. Top with mixed berries and orange zest.

Notes:

• Serves 1
• Per serving: 284 calories, 2.6g fat, 56.7g carbs, 7.4g fiber, 17.5g sugars, 10.1g protein
• The original recipe called for strawberries and blueberries. I subbed red grapes for blueberries since I don't care for blueberries. You could really use grapes or berries or citrus (orange) slices for either portion of the quarter cup of berries.
• You could probably sub jam/jelly/preserves flavor of your choice in for marmalade.
• I rolled it up into a wrap.

Surprise Muffins! (vegan)

These are the surprise muffins from four years ago - only now vegan! Super yummy, everyone in the house ate them.


Ingredients:
6 Tbsp. Earth Balance or Nucoa
¾ cup (vegan) sugar
2 flax eggs - 1 Tbsp ground flax mixed with 3 Tbsp water each, mixed and set aside
½ cup almond milk
2.5 cups strawberries or blueberries, fresh or frozen (defrosted)
Food coloring, optional
2 cups all-purpose flour
¼ tsp. salt
1 Tbsp. baking powder
strawberry or blueberry jam or vegan kisses/hugs/chocolate


Directions:

1. Preheat the oven to 350 degrees. In a large bowl, cream the butter and sugar. Mix in the flax eggs, one at a time, and add the milk.
2. Rinse the berries and cut off the green stem. Mash the berries with a potato masher or puree in a blender. Then stir the berries into the butter and milk mixture. TIP: For muffins with a more pink color, add a few drops of red liquid food coloring.
3. In a separate bowl, sift the flour, salt and baking powder. Stir well. Add the flour mixture to the berry mixture. Use a wooden spoon to stir until all the white disappears.
4. Line the muffin tin with paper liners. Drop the batter from a tablespoon to fill the cups halfway.
5. Add a surprise: an small amount of chocolate or ½ teaspoon of jam. Then spoon more batter to fill almost to the top.
6. Bake until the muffins begin to brown and a toothpick inserted near the center (but not in the Kiss) comes out clean, about 20-25 minutes.
7. Remove the muffins from the tin and cool. 

Other Details:

• Makes 12 muffins. 
• These were originally supposed to be Valentine's Surprise Muffins. You can make these more Halloween-friendly by using a different berry (perhaps blueberries) and/or using food coloring to your preference. 

Alton's Crepes

We have a couple crepe recipes. This one is Alton Brown's of the Food Network. I like our other recipe better. This one is a little harder to work with in the actual cooking of the crepe process.

Ingredients
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan

Savory Variation: 

1/4 teaspoon salt  

1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes

Sweet Variation: 

21/2 tablespoons sugar 

1 teaspoon vanilla extract 

2 tablespoons of your favorite liqueur 

Directions:
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.


Notes:

• For your filling, you can do an egg and sausage or a sweet with berries and sugar. Try your own flavor combinations.

Bread: Surprise Muffins!

I had a recipe card with these on them. They were meant for Valentine's Day season, but I think that, depending on your surprise and the berries you choose, these are a great Halloween season item as well. Everyone in my house liked these - the kids loved the surprise, although the husband was not as big a fan.

Ingredients:
6 Tbsp. butter
¾ cup sugar
2 eggs
½ cup milk
14 strawberries, fresh or frozen (defrosted)
Food coloring, optional
2 cups all-purpose flour
¼ tsp. salt
1 Tbsp. baking powder
Hershey’s Kisses, Hugs or strawberry jam


Directions:

1. Preheat the oven to 350 degrees. In a large bowl, cream the butter and sugar. You can use a wooden spoon, a potato masher or handheld electric mixer. Mix in the eggs, one at a time, and add the milk.
2. Rinse the strawberries and cut off the green stem. Mash the berries with a potato masher or puree in a blender. Then stir the berries into the butter and milk mixture. TIP: For muffins with a more pink color, add a few drops of red liquid food coloring.
3. In a separate bowl, sift the flour, salt and baking powder. Stir well. Add the flour mixture to the berry mixture. Use a wooden spoon to stir until all the white disappears.
4. Line the muffin tin with paper liners. Drop the batter from a tablespoon to fill the cups halfway.
5. Add a surprise: an unwrapped Kiss, Hug or ½ teaspoon of jam. Then spoon more batter to fill almost to the top.
6. Bake until the muffins begin to brown and a toothpick inserted near the center (but not in the Kiss) comes out clean, about 20-25 minutes.
7. Remove the muffins from the tin and cool. 

Other Details:

• Makes 12 muffins. 
• You can make these more Halloween-friendly by using a different berry (perhaps blueberries) and/or using food coloring to your preference.
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