Red Velvet Aebleskiver with Ricotta Cream Filling

Directions

1. The 'Skivers
2. Spray your aebleskiver pan with a healthy dose of cooking spray and heat it up over medium heat.
3. Mix together all the dry ingredients. (I did this the night before, to make it a bit easier on myself.)
4. Separate the eggs and whisk the whites until they peak. In a separate bowl, mix the yolks with the remaining liquid ingredients. Now carefully stir in the whites with the rest of the liquid ingredients.
5. Make a well in the center of the dry ingredients and fold in the liquids. Stir until a batter forms.
6. Fill each cup in the aebleskiver pan with about 2 tablespoons of batter. Cook for 1-2 minutes until a crust begins to form. Using a chopstick (or a knitting needle, for all you crafty crafters!) give them 1/3 of a turn. Wait until the crust forms again, then turn the rest of the way. Cook for another 1 minute, and voila - you've got yourself a pancake ball!

1. Ricotta Cream Filling
2. I made my own ricotta, because it's so simple and it's way better than store bought. I've tried a few different recipes, but this one is my favorite: http://www.food52.com/recipes/11403_creamy_homemade_ricotta
3. Simply add milk, heavy cream, buttermilk and a dash of salt to a pot. Bring it to a boil over medium heat. Once the curds start to separate from the whey, give it a stir and turn the heat down to a simmer for about 2 minutes. Remove from heat and let sit for at least a half hour. Drain using a fine mesh strainer or cheese cloth. Don't be intimidated by the homemade ricotta. It's really VERY, VERY simple.
4. Once your ricotta has cooled (or has been purchased from the store), whisk in a 1/4 cup of sugar. Add to a pastry bag and fill your aebleskiver. You can feel them puff up when they're full.
5. I served the extra ricotta filling on the side as dip. But if you still have leftovers, it's really delicious over berries.