Best Breakfast: Crepes And More! Recipe
Who doesn’t love breakfast for dinner? Join us in the Teaching Kitchen as we learn to make perfect poached eggs, creamy hollandaise, classic crepes and more! You’re sure to leave...
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Ingredients
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Crepes
Hollandaise Sauce
Poached Eggs
Method
Crepes
Prepare the Crepe Batter
In a mixing bowl, whisk together the flour and salt. In another bowl, combine the milk, eggs, and melted butter. Gradually add the wet ingredients to the dry, whisking until smooth. Let the batter rest for 30 minutes.
Cook the Crepes
Heat a non-stick skillet over medium heat and lightly grease it. Pour about 1/4 cup of batter into the skillet, swirling to coat the bottom. Cook for 1-2 minutes until edges lift, flip and cook for another minute. Repeat with remaining batter.
Hollandaise Sauce
Make the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water and whisk continuously until the mixture thickens. Gradually whisk in melted butter. Season with salt and cayenne pepper.
Poached Eggs
Poach the Eggs
Bring water and vinegar to a gentle simmer in a saucepan. Crack each egg into a small bowl, then gently slide into the water. Cook for 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon.