All Crepe Benedict Recipe
ham; mornay sauce & topped with 2 poached eggs & hollandaise sauce.
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Ingredients
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Crepes
Mornay Sauce
Poached Eggs
Hollandaise Sauce
Assembly
Method
Crepes
- 1
Prepare the Crepe Batter
In a mixing bowl, whisk together the all-purpose flour, milk, eggs, melted butter, and salt until smooth. Let the batter rest for at least 30 minutes.
- 2
Cook the Crepes
Heat a non-stick skillet over medium heat and lightly grease with butter. Pour about 1/4 cup of batter into the skillet, tilting to spread evenly. Cook for 1-2 minutes until the edges start to lift, then flip and cook for another 1-2 minutes. Repeat with remaining batter.
Mornay Sauce
- 3
Poached Eggs
- 4
Poach the Eggs
In a large saucepan, bring water and vinegar to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for 3-4 minutes until the whites are set and the yolk is still runny. Remove with a slotted spoon and drain on paper towels.
Hollandaise Sauce
- 5
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler) and whisk until thickened. Gradually add melted butter while whisking until the sauce is smooth. Season with salt and cayenne pepper.
Assembly
- 6
Assemble the Crepe Benedict
Place a crepe on a plate, layer with sliced ham, pour some Mornay sauce over, and top with 2 poached eggs. Drizzle with hollandaise sauce and garnish with fresh parsley.