Chinese Egg Puffs

1. 1

   Pre-heat an bleskiver pan over medium heat. Put a small amount of butter or oil in each hold and heat until hot.

2. 2

   Combine all ingredients and stir until well mixed.

3. 3

   Fill each hole with batter and let cook for several minutes (about 3).

4. 4

   Using a chopstick or knitting needle, flip the half-cooked batter 1/4 turn (90 degrees).

5. 5

   Let it cook for another minute or so, flipping 1/8 of a turn each time part touching the pan starts to dry up. They are done when a toothpick inserted in the middle comes out cleans.

* Per serving · 4 servings · Values may vary.

No additional tips available.