I stumbled across a ebelskiver video online a few years back, and thought " I had to get one of those pans" ( which I did). Now a few times a year, me and my daughter make them for breakfast as a team effort ( now 18, at the time she was probably 12 or 13).
Ours is a non stick and got it from 'Williams - Sonoma'. Actually, come to think of it, I think they were doing demos at the store, and then I went home, researched it, and went back and got on.
Wait , wait, I was in the lower east side, a small dive kinda place, and ordered banana filled ebelskiver's ( didn't know what they were, and had to try them. Liking them so much, i went home , did research, went to Williams - Sonoma and bought the pan, along with a few jars of the Ebelskiver mix ( one was chocolate, the other basic).
The pan came with two " flipping" tools.
We found it better and easier to actually use the long wooden skewers ( pointy end) to flip them. Best technique to get the roundest end product is to flip them about 1/4 turn every few seconds ( maybe 10 or 15 seconds), while the center is still runny, so it can flow out of the center, and make contact with the pan. As the center is closing up, add your " filling"
Sometimes takes a few of them before mastering the process ( either they come out more egg-shaped, or they burn).
We've only made sweet varieties, stuffed with either banana, raspberry jam, chocolate chips ...Then at the end, sift some powdered sugar on top.
Its almost like making Dunkin Munchkins.
( Yours looked perfectly cooked btw)
Good luck, and have fun