Return to Content

LimeRock Inn Crepes Benedict

by in Jan 2010
LimeRock Inn Crepes Benedict
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Total Time: 30

Yield: 15 crepes

What could be better than a Canadian bacon-stuffed crepe topped with hollandaise sauce 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.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

Limerock Inn Crepes Benedict with Hollandaise Sauce.
Photo/Art by Heath Robbins


  • 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.
Updated Tuesday, December 22nd, 2009

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111