11 February 2013

A Perfect Sunday Brunch

This weekend was a lazy just get a little bit done kind of weekend. I started cleaning the "surface" of our house and got quite a bit done before lack of sleep caught up with me and I took a much needed nap. All of that is beside the point that the next day I woke up and had an insatiable hunger for something baked, custardy ( pretty sure I made that word up, please forgive me) and brunchy.

Now if y'all know me, I hate most traditional breakfast foods including but not limited to; pancakes, waffles, muffins and bagels.  Don't get me wrong I'll eat them but I would much rather have meat and potatoes from the night before than fix breakfast food. Imagine my surprise when I first had the craving and tried to go back to sleep to get it out of my head. I tried to convince myself that the left over chicken in the fridge would do just fine for me but alas I couldn't shake it.

I got up, threw on some grubby clothes, pulled my hair in a pony tail and set out to make something that would curb my craving. I couldn't put my finger on it until I ran across this blog post from Foodie Crush. That was it... All I had to see was that Dutch Baby and I was sold. Custardy- check. Baked- check. Brunchy- check. Now grab your cooking buddies and let's get moving.

 Now Heidi over at Foodie Crush  has a great table which helps you to calculate how much of each ingredient you will need depending on the vessel you will be baking it in and how many people you are trying to feed. I used her table measurements for the 3-4 quarts baking vessel. Now there is also a great link in her Dutch Baby link to some Lemon Scented German Pancakes from The Moonlight Baker. Intriguing I thought, Lemon with a custardy baked Dutch Baby, Yes Please! You see I love Lemon and whenever I find Meyer Lemons I snatch them up to make Meyer Lemon Sweet Rolls from the Cheeky Kitchen. They are breathtaking and wonderful. You will need to try them asap or at least put it on your bucket list of things to eat before you die. In fact I have just convinced myself to make them when I go home. Oh my I digress!

On to the recipe y'all- believe me its good and you mix everything in a blender- SCORE!- I also made some blueberry syrup to go with it.

First pre-heat your oven to 425 degrees. Then blend your eggs with the milk. I only had to pulse a few times so don't over mix y'all. Then as my husband says I can't leave well enough alone and had to put my own spin on it. So I added some Vanilla, cinnamon and the zest and juice of 1 Meyer Lemon.

At this point I put the butter in the screaming hot Dutch Baby pan and let it melt in the oven. While the butter is getting nice and melted go ahead and add the flour to your blender and pulse to combine. Then if your ready take your batter and dump it in with the melted butter in your baking dish. Put it in to cook. My oven runs a little cool so I always start a timer for half way through when I should actually take it out just to check on it. So timer for 15 minutes do a jiggle check and then for me at least back in the oven for another 15 -20 minutes.

Now the Hubbs is notorious for finishing off condiments in the fridge/ pantry and then never telling me about it. Sunday was no exception. No syrup. Gah. What to do? Make your own!
 Now I had Mapleine in the cabinet that would have sufficed but when have I ever made something just to suffice. I quickly grabbed some dried blueberries and added 1/2 cup of them to 1/2 c of white sugar and 1/2 cup of water that I had simmering and let them plump. I let it cook for about 5 min and then added a little vanilla and lemon zest for added flavor. I threw it all in the blender and let it blend to a nice dark purple syrup that was wonderfully sweet and went perfectly with the Lemon Dutch Baby.

Do you have any Sunday Brunch favorite recipes? If so I would love to give them a try. Leave a comment or email me!

Happy Brunching


 Recipe for Lemon Vanilla Dutch Baby

(adapted from Heidi at Foodie Crush)

1/3 c Butter
4 Eggs
1 c Milk
1 c All-purpose flour
1 t Vanilla
Zest of 1 Meyer Lemon
Juice of 1 Meyer Lemon

1. Preheat oven to 425 Degrees with Baking Vessel.
2. Blend Eggs Milk, Lemon Juice, Lemon Zest, and Vanilla in short burst just enough to combine.
3. Place butter in the heated baking dish and let melt.
4. While butter is melting, blend in flour to the egg mixture.
5. When butter is melted pour in the batter and let it cook for 20 minutes. Check on it at that point and add more time depending on if the center is still very jiggly.

Vanilla Blueberry Syrup

from the Desperately Happy Housewife

1/2 c Dried Blueberries
1/2 c White Sugar
1/2 c Water
1 t Vanilla
2 t Lemon Zest

1. Place Blueberries, Sugar, and Water in a sauce pan and bring to a light boil for 5 minutes.
2. Add the Vanilla and Lemon zest and continue to cook for another 2-3 minutes.
3. Place blueberry mixture in the blender and blend until it has the consistency of a smooth syrup.

Place on a Dutch Baby, Pancakes or Waffles and fall in love.


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Hey y'all I am Sara otherwise known as the Desperately Happy Housewife. When I am not working I am busy crafting, blogging and re-decorating my house. I channel Lucille Ball and Lauren Graham on a daily basis to get me through the "Oh my gosh I just sewed my finger" moments that often happen. I hope you stay a while and get a chance to see what makes me desperately happy.

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