Rachel Zoe is a multi-hyphenate: designer, editor, author, stylist, TV personality, entrepreneur, and mother. The LA-based CFDA member is also a go-to tastemaker. Her online style destination The Zoe Report reaches over 13 million people worldwide, and she’s no stranger to the kitchen.

With the mandatory stay-at-home rule, Zoe’s had the time to go back to her childhood and share a recipe her mother passed on to her, which is now also a favorite of her two kids.

Talk about anything you’re working on, something/someone you want to spotlight, or share a message you’d like to send.
Due to the current reality in which we are all living, it’s truly the silver lining to have the opportunity to spend this time with my family. I have loved being home and cooking with my kids and husband.

It’s also super important for me to stay connected with my team. We are on daily Zoom calls and have weekly all-hands video chats. I’m beyond proud to share that we produced our own masks through Rachel Zoe Collection, which sold out so fast we are making more as soon as possible!

Next week, we launch our summer Box of Style, which I am so excited about because I believe and hope it will provide a bit of an escape from reality along with some self-care for our valued members.

What are you doing to stay connected and creative in this time?
Initially, I struggled with being blocked creatively from being so focused on the pandemic’s news and uncertainty. We have multiple businesses so we must continue to look towards the future and remain grateful and positive for my family and my team.

Daily walks with my family to get some fresh air help lift our moods from working and homeschooling under one roof. I am cooking more than ever which I love, and of course, the boys love to eat! My daily Zoom calls with my whole family in New York and Florida are so special. I also connect with close girlfriends for a virtual glass of wine as often as we can and catch up on life and the challenges of homeschooling.

My inspiration right now is focused on what women love, want, and truly need in their everyday lives. I have been so influenced by the beauty of nature around me and I’m appreciating it in a way I never have before.

If you could prepare this recipe for anyone to enjoy with you, who would it be and why?
This has been a favorite recipe for me since I was very young and growing up my mother made it for my sister and me on Sundays. I started to make it for my boys a few years ago. They started to call it “breakfast pizza” and still do. It’s a variation on a classic “Dutch baby pancake” that we make together on Sundays or, while in quarantine, any day.

INGREDIENTS

3 eggs
A pinch of salt
1 tablespoons sugar
2 teaspoons cinnamon
2 teaspoons vanilla extract
¾ cup all-purpose flour
3 tablespoons unsalted butter
¾ cup room temperature milk (substitutes vanilla or plain almond milk)
Confectioners sugar to dust just before serving

PREPARATION

Step 1
Preheat oven to 400 degrees.

Step 2
In a large skillet melt unsalted butter. Use a skillet with a metal handle or wrap with foil. It gets hot!

Step 3
Place the eggs, milk, flour, sugar, vanilla and cinnamon in a blender or mix together by hand until all lumps disappear.

Step 4
​Coat pan (cast-iron, nonstick or any large fry pan are best) with melted butter, then pour batter evenly into the pan.

Step 5
Place into oven and cook for 25-30 minutes rotating halfway through, or until puffed and crispy brown around the edges.

Step 6
Remove from the pan and place onto a cooling rack so it doesn’t get soggy after it sits.

Step 7
Cut in triangles and sprinkle powdered sugar or cinnamon sugar and syrup over top.

Tip: ​Heat sliced bananas in the syrup (or) warm apples and cinnamon.

Editor’s Note: Cooking with Members is a new editorial series featuring recipes that celebrates the rich culture and heritage of the American design community via the foods and drinks we love.