EXAMPLE & MAIN PAGE - EBOOK - Conquering the Homemaking Facade (1) - Flipbook - Side 25
breakfast & brunch
custardy oven pancake
w/ fresh fruit
This is a recipe that goes way back. It’s a very popular brunch dish in France,
Germany, and Finland, and we’re really not sure why they’re not served more often.
It’s such a simple, yet tasty breakfast treat and so much better than cooking individual
pancakes for everyone. Other topping options include powdered sugar, whipped
cream, lemon curd, or Nutella.
LIST of INGREDIENTs: Dressing
4 large eggs
1/4 cup honey
1/2 teaspoon vanilla
3/4 teaspoon salt
1 cup flour
2 1/2 cups milk
1/4 cup butter, cut into chunks
1/2 cup raspberries, divided
1/2 pound strawberries, hulled and sliced
3/4 tablespoons sugar
method of crafting
1. Set an ovenproof 12-in frying pan or 9 x 13 inch pan in oven. Preheat oven to 425 degrees.
2. Whisk eggs, honey, and vanilla in a medium bowl and blend well. Add salt, flour, and 1/4
cup milk, and whisk until smooth. Whisk in remaining milk.
3. Remove pan from oven. Place butter in the pan and swirl until melted and golden. Pour
batter into pan. Reduce oven temperature to 400 degrees and bake pancake for about
30 minutes or until it turns a nice, deep golden color. Let stand 10 to 15 minutes to firm up
(pancake will fall).
4. Combine fruit and sugar in a bowl and let rest for at least 10 minutes. Add additional
sugar if desired. Cut pancake into wedges, top with fresh fruit, and serve.