Breakfast For Dinner: 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
Garnishes
Method
Crepes
Make the Crepe Batter
In a mixing bowl, whisk together the flour, milk, eggs, melted butter, and salt until smooth. Let the batter rest for 30 minutes.
Cook the Crepes
Heat a non-stick skillet over medium heat. Pour in about 1/4 cup of batter and swirl to coat the pan. Cook until the edges lift and the bottom is golden, about 1-2 minutes. Flip and cook for another minute. Repeat with remaining batter.
Hollandaise Sauce
Prepare the Hollandaise
In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler). Slowly drizzle in melted butter while whisking until the sauce is thickened. Season with salt and cayenne pepper.
Poached Eggs
Poach the Eggs
In a saucepan, bring water and vinegar to a gentle simmer. Crack each egg into a small bowl and gently slide it into the water. Cook for 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon.
Assembly
Assemble the Dish
Place a crepe on a plate, add a poached egg on top, drizzle with hollandaise sauce, and garnish with fresh herbs and black pepper.