LimeRock Inn Crepes Benedict

From Yankee Magazine — January 2010

Quickbreads, Coffee Cakes Recipes | Bread Recipes

Preparation Time: 30 minutes

Start to Finish Time: 30 minutes

Yield: 15 crepes

You may make these crepes ahead of time if you like. Store between sheets of wax paper in a zip-lock storage bag; they'll keep in the refrigerator for up to one week.

• 1-1/2 cups milk
• 3 large eggs
• 1 tablespoon vegetable oil
• 1 cup flour
• 30 asparagus spears, blanched
• 15 slices Canadian bacon, cut in half
• 1 dozen eggs, cooked scrambled
• Hollandaise Sauce

In the bowl of a standing mixer, combine milk, eggs, and oil on low speed. Sift flour slowly into mixture until batter is complete.

Over medium heat, ladle about 1/4 cup batter into center of a 10-inch (or larger) nonstick skillet. Rotate skillet to coat the bottom evenly with batter. Return to heat and cook 1 minute. Remove crepe from pan and repeat until you've used all the batter.

On a large platter, lay blanched asparagus spears down in an overlapping pattern and set aside. Lay one crepe on a work surface. Place two half-slices of Canadian bacon on the crepe. Spoon scrambled eggs over the Canadian bacon. Fold over and roll into a log shape. Place on top of asparagus. Repeat with remaining crepes, bacon, and eggs. Drizzle with Hollandaise Sauce.

Hollandaise Sauce

• 2 cups (approx.) water, plus 1 tablespoon extra
• 3 egg yolks
• 1 tablespoon freshly squeezed lemon juice
• 1 stick (1/4 pound) unsalted butter, divided
• 1/4 teaspoon Tabasco Pepper Sauce

Bring about 2 cups water to a simmer in a saucepan. In a small bowl that fits on top of the pan, whisk together egg yolks, lemon juice, and 1 tablespoon water. Cut butter into three equal pieces and whisk one piece into egg mixture. Once it's melted and incorporated, whisk in second piece. Once that's melted and incorporated, whisk in third piece. Remove from heat and stir in Tabasco. Set aside for serving, but stir occasionally to ensure mixture's consistency.

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