Crepe Benedict Recipe
Topped with poached eggs and hollandaise sauce.
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Ingredients
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Crepes
Hollandaise Sauce
Poached Eggs
Garnish
Method
Crepes
- 1
Prepare the Crepe Batter
In a mixing bowl, whisk together the flour, milk, eggs, melted butter, and salt until smooth. Let the batter rest for about 30 minutes.
- 2
Cook the Crepes
Heat a non-stick skillet over medium heat. Pour about 1/4 cup of the batter into the skillet, tilting to spread it evenly. Cook for 1-2 minutes until the edges start to lift, then flip and cook for another minute. Repeat with the remaining batter.
Hollandaise Sauce
- 3
Prepare the Sauce
In a heatproof bowl, whisk the egg yolks and lemon juice together until thick and pale. Place the bowl over a pot of simmering water (double boiler method), whisking constantly.
- 4
Add Butter
Gradually add the melted butter while continuing to whisk until the sauce thickens. Season with salt and cayenne pepper, then remove from heat.
Poached Eggs
- 5
Prepare the Water
In a pot, bring water to a gentle simmer and add vinegar.
- 6
Poach the Eggs
Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon.