Crêpes benedict
This delicious brunch puts a French twist on a cafe favourite! Crepes are brought to life with creamy hollandaise sauce and poached eggs, with all the additional trimmings that create a truly memorable start to any weekend.
Ingredients
Method
Ingredients
- 1 cup plain flour
- 7 eggs
- 2 egg yolks
- 1 cup milk
- 30g + 100g butter, melted
- 2 Tbsp fresh parsley, chopped
- 1 tsp dijon mustard
- Juice of ½ lemon
- 8 rashers streaky bacon
- 120g baby spinach
- Fresh parsley, to garnish
Method
- Sift the flour into a mixing bowl. Make a well in the centre and add three eggs, milk, 30g melted butter, chopped parsley and seasoning. Whisk together until smooth. Set aside and let the batter rest for 20 minutes.
- Heat a non-stick crepe pan over low to medium heat. Add about ¼ cup of the batter and swirl to cover the bottom of the pan in a thin layer. Cook for 1-2 minutes, or until the surface of the crepe starts to dry. Turn and cook the other side. Transfer to a plate. Repeat with the remaining batter then set aside.
- To make the hollandaise sauce, whisk together the egg yolks, mustard and lemon juice in a heatproof bowl over a pot of lightly simmering water; ensuring the water does not touch the bottom of the bowl.
- While constantly whisking, slowly stream the remaining melted butter until thick and creamy. If the mixture is looking too thick, add in a small splash of hot water. Remove from the heat, cover and set aside.
- Pan fry the bacon, remove from the pan, then wilt the spinach in the same pan and season to taste. Poach the remaining 4 eggs.
- To assemble the crepes, spread a little hollandaise over the surface of the crepes then fold into quarters. Lay two crepes on a plate, then top with spinach, bacon and a poached egg. Spoon over the remaining hollandaise sauce, then garnish with parsley and serve immediately.