All Crepe Benedict Recipe
Recipe information
Make All Crepe Benedict in just 1h . ham; mornay sauce & topped with 2 poached eggs & hollandaise sauce.
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Ingredients
Crepes
Mornay Sauce
Poached Eggs
Hollandaise Sauce
Assembly
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
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.
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